UK: The new menus will focus on simplicity through the use of less ingredients.
The refresh will involve combining the Lounge and Fine-Dining menus into one, whereby a regularly changing tasting menu will embrace a “nose-to-tail” dining experience.
Head chef of Talland Bay Hotel since 2013, Nick Hawke, said: “Diners can look forward to the same high quality that they’ve always enjoyed here, but by breaking down each dish to fewer ingredients we’re enabling people to taste every item on their plate. The dining experience needs to be about enjoying first-class food but with a warm, relaxed feel, similar to coming home to a family meal – nothing too fussy or over-complicated”.
“There’s no doubt that a lot of customers want prime cuts of meat, but once they taste the less obvious cuts, I’m sure they’ll love them,” Hawke continued. “Not only does this help reduce food waste but it’s a win for the farmers as it means the hotel buying and using the whole animal”.
Talland Bay Hotel won Small Hotel of the Year Silver at the Cornwall Tourism Awards 2019/20, and was commended for the Restaurant of the Year award.
The hotel is close to the town of Looe and Polperro in southeast Cornwall.