REVIEW: New Yard Restaurant

Cornwall has become a very special place for myself and my husband. It’s somewhere he spent many a child-hood summer and a place I have been lucky enough to discover in recent years. Whenever the city lights of London get too bright, we often find ourselves retreating to a little corner of South Cornwall.

We also love discovering new places to eat whilst we’re visiting. We’re foodies. And I’m a provenance snob… enthusiast? Whatever. I like to know where my food has come from and want it to be as natural as possible. And, Cornwall has a lot to offer, with it’s abundance of unique restaurants featuring locally sourced, naturally reared, foraged, home-grown, seasonal and organic produce. But there is one place that we keep coming back to. A place, that until now, has been our well kept secret. But some secrets are too good to keep to yourself…

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Nestled in the heart of the beautiful Trelowarren Estate is the New Yard Restaurant where locally sourced and seasonal fare are the stars of the menu. We often find ourselves whiling away many a happy hour or two…or three… heck sometimes we stay all day enjoying a single origin coffee by their fire in the chillier months or basking in the sunshine in their courtyard in the summer with a refreshing cocktail/mocktail.

 

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My summer cocktail – and they always accommodate when I request “no straw, please!”

 

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So in July (seriously though, where has the Summer gone?), when they kindly offered us a complimentary evening meal in return for a little write-up, I had to say yes.

With a new chef at the helm, our timing was perfect! We were among the first to try out some of his new additions to the menu, which reflects the restaurant’s passion for local ingredients and fresh produce. As it was a surprisingly warm evening, we decided to sit outside in the enchanting Stable Yard which is surrounded by the original stone out-buildings, where you’ll also find their wonderful made-to-order, wood-fired pizzas being served every Wednesday and Sunday from 5.30-9pm. We’re big fans and the pizzas are seriously good, each topped with a variety of fresh, local ingredients.

Being surrounded by so much incredible countryside, the NYR is wonderfully passionate about using seasonal, Cornish produce. Even the tea is Cornish, being grown and harvested at the nearby Tregothnan tea plantationYou can find out more about all of their suppliers here.

The NYR’s approach is to serve simple food in innovative and creative ways, which I find exciting! The chefs work closely with the Trelowarren Estate’s Head Gardener who helps plan the vegetable growing for each season and assists with native foraging. Because of the focus on seasonality, the menu is constantly evolving with the times of the year which is a great excuse to keep going back…. that’s my excuse, at least!

 

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In the Autumn, Winter and even Spring, it’s super cosy to grab a table near one of their two… ya heard right, TWO log fires. The warmth, the smell, the dancing flames…. boy, I love a fire. The interiors are warm and inviting and the decor is the perfect blend of modern-meets-rustic-charm. We have spent many, many, many hours here simply relaxing, reading and of course, eating!

Here’s what I ordered:

Starter

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I’m actually salivating looking at these pics again! To start I had the locally caught pan-seared scallops served with puy lentils, parma ham, lemon oil and fennel. It was insanely good and actually one of the new chef’s additions to the menu. I love scallops but I normally find lentils can be a bit bland… until I tasted these ones! Surprisingly scrumptious! The parma ham was perfectly crisp and extremely tasty and the overall flavour combination was spot on.

Main

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I opted for the “fish of the day” from the specials board, which was freshly caught, cider-cured sea trout from Cadgwith – a nearby fishing port. It tasted so incredibly fresh and married wonderfully with the various sea greens on the plate. Once again, this was another exciting creation from the new chef.

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Dessert

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This, ladies and gentlemen, it the chocolate fondant with honey comb ice cream. Again. AMAZING! It was rich, decadent and stuck to the inside of my mouth in the most glorious and pleasant way. It was perfectly warm and seriously seductive. I’ve never tried honey comb ice cream before (they make all their ice cream in-house btw) and I’m definitely a fan.

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Mark enjoyed the blueberry Bakewell tart with clotted cream and sugared almonds, which he has ordered on several occasions and is a firm favourite of his.

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The New Yard Restaurant is situated in the historic stable yard on the Trelowarren estate which has 1000 acres of peaceful woodlands – we often enjoy going for a walk into the wilderness and soaking up the natural beauty. It really is very special and is an absolute must any time of the year! It also helps work up a hearty appetite! There’s a fantastic outdoor swimming pool (with table tennis!) in the walled garden, which is free for guests staying in the self catering cottages or £8 for visitors and it’s another reason why we spend so much time here. It’s very much becoming a home from home….

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Opening times: Tuesday- Friday 10am – 2:15pm and 6pm-9pm Sunday 8.30am – 2.15pm for lunch and pizzas in the pizza shop from 6-7.30pm | New Yard Restaurant, Trelowarren Estate, Trelowarren, Lizard, Helston TR12 6AF, UK

The self catering cottages on the estate are all eco-cottages. Some have a New England style to them which I love (and others are more traditional cottages with thatched roofs), using mostly natural building materials as well as ‘super’ insulation to keep things toasty on the inside. Most of their tap water comes from their own spring, which is as pure as it gets, folks! They even have a charging station for those who turn up in an electric car!

To make a reservation at the New Yard Restaurant, visit newyardrestaurant.co.uk or call 01326 221595

And info on the enchanting Trelowarren Estate, can be found right here: trelowarren.com

Twitter: @newyardcornwall

Instagram: @newyardrestaurant

Now, you know where I’ll be if you need me….

 

 

 

 

 

 

 

 

 

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