Chef Conor Heneghan and deputy chef David Jenkins steer our kitchen through the seasons. Our menu changes daily and is dictated by that morning’s market.  We follow a local sourcing policy, which means that around 80% of our prime ingredients are sourced within a 20 mile radius, and this is clearly marked on our menus.  Our meat, which is all free range, comes from Aune Valley (5 miles away)

and our fish is from the day boats in Brixham (20 miles).  Our lobsters and scallops, landed at Beesands (10 miles) and in Bigbury Bay (0 miles) are kept snugly in our Mermaid Sea Water Pool.  New initiatives with suppliers mean that there is always a story to tell. Burgh Island’s own market garden, just 5 miles up the Avon Estuary from the Island, is now being planted to supply our kitchen with our own leaves,

herbs, fruit and vegetables.   Within 4 years we aim to be supplying over 50% of the fruit and vegetables for the Hotel ourselves. We welcome non resident guests for lunch on Sundays (£38) or
dinner on any
day (£55).