Tasting menus in boutique setting
There’s an authentically personal feel to family-owned St Enodoc Hotel nestled in the hills that line the Camel Estuary. Each of its 21 bedrooms is individually styled and furnished, local artworks colour the walls and service is warm and friendly – just a few of the reasons why so many guests return year after year.
St Enodoc’s idyllic setting, outdoor heated pool and Elemis spa may make it an attractive getaway destination, but it’s the hotel’s two restaurants that have earned it a place in the upper echelons of the South West hospitality elite.
The hotel has a history of having great head chefs, and when Guy Owen took on the leading role in 2020 he was determined to elevate the dining experience further. He succeeded: Karrek – St Enodoc’s more formal restaurant – garnered three AA rosettes on its first appearance in the guide.
Open for dinner Thursday to Saturday, Karrek has a tasting-menu-only offering from which guests can choose a six- or nine-course experience. The series of innovative dishes blurs the boundary between food and art, delighting diners with complex techniques, flavours and presentation.
Much of the produce for Karrek and its more relaxed sister restaurant, The St Enodoc Brasserie, is sourced from the on-site kitchen garden and the hotel’s farm in neighbouring Devon.
Trencherman’s tip: In summer, join the weekly barbecue lunch on the terrace.
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