Fern in Nanstallon, Cornwall is a modern British restaurant where seasonality leads every decision in the kitchen. Helmed by chef Paul Welburn, the menu draws on the best of the South West, with nostalgic British flavours reimagined through a contemporary lens. Local produce, fresh Cornish seafood and ingredients from trusted regional suppliers form the backbone of each dish, resulting in food that is refined, expressive and rooted in place.
The restaurant sits on a peaceful farm just outside Bodmin and pairs rustic charm with modern design. Inside, the space is light and bright with floor-to-ceiling windows, wooden floors and an indoor-outdoor feel that connects guests with the surrounding greenery. Thoughtful lighting and natural textures create a relaxed atmosphere suited to everything from leisurely lunches to destination dinners.
Fern’s a la carte menu highlights small bites such as hash browns with taramasalata and cucumber or crispy pig with burnt apple and leek emulsion. Larger plates are divided into land, earth and sea. Land dishes include stuffed chicken with Caesar, anchovy and parmesan or 24 hour lamb neck with yoghurt flatbread, black garlic and sriracha. Earth plates showcase beetroot rice with goat’s curd and seed butter, while sea options span octopus on toast with pickled lemon or teriyaki bream with turnip, buttermilk and horseradish. Afters feature chocolate cremeux with spiced blackberry and orange or baked salted caramel custard with pear, yoghurt sorbet and brandy snap.
Sundays bring a chef’s menu for the table with parsnip veloute and spiced nut butter, followed by pressed Bodmin gammon or beetroot tart. Mains include beef rib eye, chicken breast or glazed celeriac with smoked mashed potato and roast Roscoff onions, rounded off with treacle tart and custard.
For celebrations and group dining, Fern offers a warm intimate space and bespoke menus designed to suit any occasion.