New Yard Restaurant

The New Yard occupies the former coach house in the stable yard of the Trelowarren Estate, which runs to 1,000 acres of pasture and woodland. Many original features have been retained, and a log fire blazes away in winter and wild flowers appear on the plain wooden tables in summer. Local farmers and fishermen provide over 90% of the kitchen's materials, and the estate itself is the origin of much produce: wild garlic soup, say, or a robust winter main course of pheasant with red cabbage, parsnip purée and dauphinoise potatoes. Dishes tend to be as unfussy as the menu descriptions are terse: smoked mackerel fillet with beetroot and horseradish, or carpaccio with walnut cream, then sirloin steak with a red wine jus, wild mushrooms and boulangère potatoes, or pan-fried grey mullet with Jerusalem artichokes and salsify. Bread, pasta and ice creams are made on-site, and puddings might be as homely as apple crumble with custard, or pear frangipane tart.