Hustyns, a Cornish retreat in the heart of Bodmin Moor, opened a new brasserie in Spetember to extend the dining choice for hotel guests and visitors. It opens at 7.30am to serve breakfast and remains open all day for lunch and afternoon tea and then in the evening until 9.30pm.
The hotel and complex comprises 33 bedrooms with bathroom suites, 25 private lodges, a swimming complex, a fitness centre, a bar and formal dining restaurant.
Steve Pitt, ex-The Oxo Tower, Quaglinos, Harvey Nichols 5th Floor Restaurant and Champneys, has created a brasserie menu of contemporary dishes using organic and fresh local produce.
Steve describes the brasserie as "more relaxed food" than the normal fine dining restaurant "and this is reflected in the price".
It attracts a mixed bag of customers from young people to the middle-aged. Doesn't he miss the bright lights of London? "I worked for 12 years in London," says Steve, "but I really like it here in Cornwall - it's a better quality of life and you're closer to the products you work with in terms of local suppliers - everything's at your finger tips."
He also wants to be the next Rick Stein. "Yes, I'm going for Mr Stein's crown," he adds. He has already built up a strong network of local suppliers. He says: "The beauty of working in Cornwall is that you have the opportunity to work with fresh seasonal produce, fish caught locally that morning and Cornish cheeses."
One of his main suppliers is West Country Fine Foods, 240, which supplies a vast range of cheese from different parts of the West Country including Exmoor Blue, Cornish Yarg, Tournegus, Cornish Brie and Cornish Feta.
Steve says: "Cornish Blue is great in quality and taste - it's similar to Cashel Blue, the Irish cheese. Tournegus is like a French Pontevecque, a coarse cheese, which tastes like brie. We serve a plate of cheeses with home-made onion chutney and biscuits from Duchy Original 241."
Fish comes from Matthew Stevens, a local fishmonger, 242, which sources the fish from Lnewlyn Market, 50 miles from Hustyns. Fish includes brill, haddock and sea bass. "Brill gives value for money, although it's seen as expensive," says Steve. "I think it's fantastic and it's plentiful at the moment. Turbot is king of the white fish, better than cod or haddock, as you can do anything with it - you can poach it, cook it with wine, grill it."
Steve obtains some ingredients from Hustyns own organic garden although he buys in 50 per cent of fruit and veg from local supplier Darren Hendy, 243. This includes Cornish cauliflowers and new potatoes, as well as more exotic ingredients such as Scottish mushrooms.
"I want to grow more soft fruits like loganberries, as well as grow things not commonly found like red spring onions. Seeds were planted in October so we'll be reaping the benefits in March and April."
Williams Dairy, 244, supplies Cornish clotted cream, yoghurt, milk and butter. Steve says: "I find the local suppliers enthusiastic, helpful and supportive."
Arborio Rice, 245, also comes from West Country Fine Foods. "I use them a lot to source high class ingredients such as French Duck," Steve says.
Steve and his team provide food for corporate entertaining and events.
Current plans for Hustyns includes building a 27-room extension, a health spa and retail shop. "I'm involved with the shop project," he says, "as it will be food-oriented and we'll be selling food products."
Sample Menu
Served all day from 12.30pm until 9.30pm
Live music will be performed in the Jazz bar
* Smoked fishes with smoke paprika aioli
* Vine tomatoe and black olive tars
* Denhay ham with black figs
* Crab with spiced avocado
* Boccoconi with tapenade
* Selection of cold meats with pickles, chutneys and relishes
* Cold poached salmon with pickled cucumber and herb mayonnaise
* Salt crusted new potatoes and thyme
* Pepperonata with basil
* Gem salad with avocado and pecorino
* Feta with vine tomatoes and black olives
* Roasted marinated vegetables with pesto and pinenuts
* Rocket, watercress and parmesan
* Mixed leaf salad with mustard dressing
* Lemon tart with crème fraiche
* Passionfruit parfait
* Old english trifle
* Winter fruit salad with clotted cream
* West country cheeses
At £27.50 per person