Talland Bay Hotel is to herald a new era of dining this season, as the hotel looks to take its F&B experience to another level.
The hotel, which was named Silver Small Hotel of the Year at the Cornwall Tourism 2019, will introduce a number of new dining options, including a regularly changing tasting menu as it looks to increase the standards across the business.
Head chef Nick Hawke, who has been at the helm of Talland Bay Hotel since 2013, will combine the lounge and fine dining menus into one, as well as unveil the new tasting menu which will embrace ‘nose to tail’ eating.
The new menus will mark an ‘exciting change in direction’ at the hotel, focusing on simple dishes that let the ingredients ‘sing’.
“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,” Nick Hawke explains. “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.”