Taste the very best of the West Country at Pentillie

Our Chef Casey is constantly inspired by the local produce available in the Tamar Valley, the changing seasons so evident in the grounds, and the opportunities to forage for additional ingredients to augment her menus.

We are delighted to cater for special group occasions such a birthday lunches, wedding breakfasts, anniversary dinners and scrumptious afternoon teas. For smaller groups, anyone is welcome to book afternoon tea for two, or join us for our monthly Eat the Seasons dinners.

And for B&B guests, while we cannot offer dinner every night, we try to offer dinner at least once a week, and our D-I-Y suppers are available every other night. Of course we are happy to recommend local pubs and restaurants – please contact us to discuss your stay.

Afternoon Teas

Pentillie Afternoon Tea: A selection of home made sandwiches, cakes and scones, not to mention the chef’s specials (currently passionfruit filled chocolate tartlets and mini Paris-Brest) served with freshly made tea or coffee – £18.50 per person (min. 2 people) or £25 per person to include a glass of Prosecco.

Festive afternoon teas will be available during November, December & January for £21.50pp. And with a glass of Prosecco £28pp. Click here for the menu.

Cream teas: B&B guests who book direct will always be welcomed with home-made scones with Cornish clotted cream and strawberry jam, served with a pot of freshly made tea or coffee. Additional cream teas can be booked for £8.50 per person.

Afternoon teas are available for non-resident guests – please book in advance. For more information click here. To book call 01579 350044, or email us.

Picnic hampers

Why not order a picnic to enjoy while exploring our gardens or SE Cornwall during your stay at Pentillie. £16.50 per person to include home-made quiches, salad, fresh bread, home-made cake or brownies, Pentillie Apple Juice, water, crisps and cheese and crackers. Picnics need to be ordered by 4pm for the next day, or can be ordered in advance of your stay.

D-I-Y Supper

We know it is a bore that we cannot offer dinner every night, so for those evenings when you are feeling far too relaxed to move, but would like a quick bite and large glass(!) try our delicious ‘D-I-Y Supper Menu’ (gluten, dairy free and vegetarian options available). It will be like the honesty bar and laid out in the kitchen. As hunger strikes, you pop your chosen dish in the AGA and hey presto! – delicious home-prepared supper! £18 per person. Pre-order by 12 noon or prior to arrival.

“We also sampled the ‘DIY supper’ the first night, and found it to be very tasty, relaxed and enjoyable – so much so that we booked this again for our second night.” C.G. Farnham


While we cannot offer dinner every night, when we can we ensure that we offer local, seasonal produce, and a variety of dishes to suit most tastes.  Please contact us to find out what our food offer will be during your stay, or for recommendations on local restaurants and pubs.

Generous breakfasts of fine local produce

Breakfast is usually served between 8:30 and 9:30am, and again draws on the superb local produce. Dry cured bacon and tasty sausages, our very own honey and apple juice, home-made jams, granola, breads and compotes, see Sample Breakfast Menu. All good stuff, designed to set you up for the day. (We’re proud to have received the Breakfast Award from both Visit England and the AA every year since 2010.)

Other produce for our breakfasts, suppers and picnics is sourced from the Tamar Valley, Warrens the butcher in Launceston (all his meat is supplied from within a 30 mile radius), and the fish markets in Looe and Plymouth.


We have a drinks licence and a short, but carefully chosen, wine list. Soft drinks, house wines and spirits are also available in the honesty bar in the drawing room.

Allergens and Dietary Requirements: Please note that we ask anyone eating at Pentillie who suffers from an allergy of any type to inform our staff. While we take every precaution to label all allergens in foods this is not always possible, and we would hate to inadvertently cause any illness from ingredients not easily identified in dish names or descriptions e.g. celery is often used to season dishes.



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