New Yard Restaurant

Trelowarren, on the Lizard Peninsula, is a working estate of 1,000 acres, plus tourist accommodation, and The New Yard is at its heart. It's been converted from the coach house, the old arched doorways now windows looking over the courtyard with its olive trees in giant pots. Almost 90 per cent of the kitchen's produce comes from within a 10-mile radius, with vegetables, herbs, fruit and game from the estate itself, the last appearing as a main course of roast pheasant wrapped in pancetta. The kitchen tends to keep things simple, and there's a strong comfort factor to its output: pork belly with braised red cabbage and celeriac, for instance, or spicy monkfish tail with cauliflower, lentils and curry oil. More voguish ideas are equally well handled, seen in starters of crab tortellini with fennel and apple salad, and curd cheese and beetroot salad. At dessert stage, a theme on lemon (posset, cake, tart and sorbet) might fight for attention with warm chocolate mousse.