Horn of Plenty

It may be out of the way but it’s well worth the drive, for when you walk in the door of the Horn of Plenty you feel you’ve come home. With its well-worn floorboards, huge windows, comfortable furnishings, lampshades shedding a luminous glow, & a restaurant that makes the most of the stunning views of the Tamar valley, the house draws an appreciative crowd of regulars – from all over the country. Chef Peter Gorton’s Mediterranean accented cooking champions local produce & counts game & seafood as particular strengths. Fish is spectacularly fresh: expect a dreamy pairing of pan-fried scallops with a sparkling crab salad & tomato dressing, while king prawn fritters & a slick of classic white wine & saffron sauce elevate simply steamed fillets of lemon sole to greater heights. Meat is handled just as well: roast fillet of beef is served on creamy garlic & thyme polenta with Madeira & truffle-flavoured sauce. And while cold creamed orange risotto may be an odd description on paper, it arrives with saffron-poached pears & orange sorbet & makes a great finish. France dominates the wine list, but there's an interesting selection of New World wines too.