Excellent - I can find no fault! Our meal was superb in a gorgeous modern and airy restaurant where our children of 10 and 7 were made equally welcome. I would really recommend exploring all of the trelowarren estate as it has much to offer - a walk to the 'Halliggye Fogou'is a must (take a torch!) we stayed in one of their cottages for the week and everything was perfect - I didn't want to leave!
New Yard
I fink it is a great restaurant with wonderfully tasting food! Greg laskey is an amazing cook!
New Yard
Down on the Lizard, the UK? most south westerly point, is one of the best restaurants in the county - the New Yard Inn at Trelowarren. Greg Laskey received two AA rosettes within six months of sharpening his knives and lighting the stoves. He sources 80% of his ingredients from within the 10 square miles of the Lizard, and in rich autumn and winter months, he forages on the estate for wild mushrooms, damsons and berries, game and herbs and turns them into a cornucopia of good food. I started with the Game Terrine which silenced me with its perfection - a gloriously smooth parfait of duck? liver encased within rabbit, squab, pheasant and woodcock meat with an intense elderberry jelly. I continued the wild menu with sautéed pigeon breasts with truffle-scented parsnip puree. Pudding was a gloriously silky concoction of creamy apple and blackberry topped with a crisp, nutty headdress
New Yard
THE NEW YARD RESTAURANT TRELOWARREN, THE LIZARD, CORNWALL
Greg Laskey, the new Head Chef, has returned to his Cornish roots after working with Kevin Viner at Pennypots when he achieved his Michelin star and having sold his own restaurant in the Home Counties. He has brought lightness and simplicity to the menu. You can choose from a ravioli of Cornish Blue cheese and mushrooms, cream of cauliflower soup with black truffle or, as I did, a salad of local crab and smoked mackerel. It was a small tower of creamy fish, the texture of the two meats beautifully complimenting each other, finished with crème fraiche, a crunch of cucumber and a lime dressing. I ate it very slowly, to savour each spoonful. Main courses offered a supreme of chicken, gently steamed and filled with local scallops, Mr. Retallack? best sirloin steak with roasted rosemary parsnips & carrots, topped with hollandaise sauce, crisp bacon and hazelnuts. I had the Cornish spring lamb with mint beurre blanc on the sweetest, lightest creamed sweet potatoes, with a port and thyme sauce. If you are going to work with the best, local ingredients (Greg sources 90% from within the 10 square miles of the Lizard peninsula), there is no need to do more than cook them perfectly and serve them simply. Small strips of carrot and green beans perfected the picture. I had a bit of everything for pudding; Helford pears poached in Cornish Mead with homemade honey ice cream, Pistachio ice cream with a warm apple & cinnamon Cognac syrup, hot chocolate fondant (with a chocolate and Kahlua sauce and wicked clotted cream) and a rich rhubarb, white chocolate and hazelnut truffle flavoured with Kirsch and lemon. Apart from the fact that the ice cream would eventually melt, I wanted to linger on the colours and layout of the desserts on the plate. I could easily have had a full helping of each - all were brilliant - but on another day. Luckily there are 1000 acres of land at Trelowarren where you can walk off such meals.
