CATER­ING

Shooting Gazette - - On the shoot -

The chefs at Pen­til­lie are un­likely to of­fer a Cor­nish pasty on their al la carte menu along­side lo­cally sourced lob­ster, sal­mon, rab­bit or skate. There is, how­ever, a be­spoke din­ner on ar­rival, trencher­man’s breakfast, a nour­ish­ing lunch and a very pass­able cel­lar to ex­plore. Ser­vice is friendly and ex­em­plary.

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