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23 November 2018

Recent Reviews of the Restaurant

If you haven't experienced the delicious dishes created by our head chef, Ross Sloan, find out a little bit more from our recent press visits.

Manor South West, Spring 2018 -  Bay Watch: "The decor pales into insignificance, however, when the food arrives. the presentation alone is worthy of an award. My friend and I (no kid on this visit) shared a dish of smoked mackerel doughnuts (like exquisite, melt-in-the-mouth croquettes) with creme fraiche and a dollop of caviar, a slow-roasted beetroot with thin wafers of Hereford blue cheese crust. We shared our main courses - hake with mussel fritters (mussel meat coated in a black squid-ink batter) and breaded pigeon, both as exceptional in their in their presentation as in their mouthwatering taste. The desserts are no less impressive. I can honestly say it was one of the most delicious meals I have ever eaten - and I don't say that lightly."

Stoves in Coves, April 2018 - Review of my stay at the Mount Haven:  "There have been rumours about the food coming out of the kitchen so I had expectations before I sat down. The menu was unpretentious but interesting. The flavour combinations were carefully but bravely considered and there were even items that had been salt baked (we tried them both). The results were really quite delicious and I'd go back again just for the food."

VIVA, April 2018: Cornwall, Exploring the South Coast - "The menu is well balanced, offering light lunch options or a la carte for something a little more extravagant. The "slow roasted beetroot with smoked goats cheese and damson jelly was so artfully presented, the sweet, salty and smoky notes were delicately balanced with each element adding a different texture. The mains were equally as graceful both in flavour and plating, the contrast of the perfectly cooked white hake flesh with the squid ink tempura mussels told a beautiful story on the plate and the palate. For all vegetarian diners you’ll be equally well looked after, the pumpkin gnocchi was creamy and light, the sweet roasted carrots and lovely crunch of the malt rounded it off completely. It came as no surprise that desert would also paint as beautiful a picture as the courses that came before it, a creamy baked lemon custard, tiny pops of crisp white meringue and the tart hit of raspberry sorbet, it was an all together fantastic end to a fantastic lunch."

The Times, May 2018 - Lobster, Moules and Sunsets: 30 Best Places to Eat by the Sea: "The chef Ross Sloan uses ingredients caught, grown and produced in west Cornwall to create beautifully presented modern creations such as hake with mussel fritters, samphire and dulse".

The Times, July 2018 - The Cool Hotel Guide: "(The food) is first class...My starter of Newlyn brown crab with gooseberry gazpacho and apple jelly looked like a work of art and tasted divine, and the turbot with oyster fritters and sea vegetables was also excellent. The chocolate fondant oozed perfectly"

The Times, October 2018 - 100 Best British Hotels: "The food is an unexpected bonus, giving Cornwall's east-coast big hitters a run for their money. Ross Sloan is a keen forager, often collecting in person the seaweed and sea kale he uses as on-trend garnishes. His menu is firmly rooted in Cornwall, with dishes such as Newlyn brown crab with avocado gazpacho and lamb rump with sweetbreads, artichocke and fermented ramsons (a type of wild garlic)".

Crummbs, October 2018 - The First Stop on our Cornwall Trip - Mount Haven: "The real draw here though is the food. Head Chef Ross Sloan has put together a totally joyous menu. Forget any preconceived ideas you have about hotel restaurants, this is one we would seriously go out of our way to eat at again. Celebrating local produce, meat comes from a local butchers in Penzance, fish is fresh from the daily catch and even the veggies are grown at a local organic farm down the road. There’s a five course tasting menu option, as well as changing daily specials, created to use the best seasonal produce available. We started with a stunningly presented plate of Cornish camembert mousse with pickled vegetables and sourdough crisps before moving on to monkfish gnocchi with courgette, beetroot and sea vegetables. The wine list is impressive too  – with some really top notch wines available by the purse-friendly half bottle – the gewürztraminer was an absolute belter".

Love Kernow, November 2018 - A Visit to the Mount Haven: "Situated next to the window, over looking the courtyard, we scanned over the incredible vegan menu. Plant-based meals are certainly far from boring but these options presented to us sounded fantastic. Such inventive use of ingredients and composition".