Cornish Foodie Break at The Budock Vean: Monday 20 – Friday 24 August 2012

Cornwall is famous for producing some of the best food and drink in the country and one of the county’s finest country house hotel is celebrating the fact this summer with a Best of Cornish Foodie Break. 

Nestled in 65 acres of organically managed sub-tropical gardens and parkland on the banks of the tranquil Helford River near Nr Falmouth the Budock Vean is a privately owned, family run, luxury four-star hotel. Leisure facilities include an indoor swimming pool with log fire, sauna, outdoor hot tub, natural health spa, 9-hole golf course, tennis courts, private foreshore and award-winning restaurant with Cornish seafood specialities. There are four luxury self-catering cottages. Each cottage has a small private garden, parking, central heating and include full use of the hotels facilities.

Budock Vean Hotel cream tea

Cornish Cream Tea

Top fish-mongers and butchers, vine-yards and chocolate makers are all on this trail of delights – along with the Budock Vean’s own home-made scones with local clotted cream – and Cornish pasties.

Fresh Fish

To celebrate the richness and diversity of great Cornish food and wine this special break includes a visit to the award-winning Polgoon Vineyard, with tastings included, and informative chats and demonstrations from local fish supplier Matthew Stevens and Brian Etherington, butcher.

The Budock Vean’s pastry chef Colin Root will be holding Masterclasses in the making of the Cornish Pasty and also mouth-watering scones to his own granny’s recipe. And each night guests will get to sample fresh local produce in the award-winning restaurant for which the hotel is famous.

“We are spoilt for choice with all the fantastic food and drink produced right on our doorstep,” says Martin Barlow, owner of the Budock Vean, “and it’s a real pleasure to be able to sing its praises. We’ve gone for a look at some of the best meat and fish you’ll find anywhere in the country – along with chocolate and wines and our own pasties.

“We source the vast majority of food for our restaurant from within just a few miles of the hotel, so this is a great opportunity for guests to get to know the faces behind the wonderful things on their plates.”

Dining in Budock Vean is a special occasion, often with live music accompanying dinner. To complement this there is a jacket and tie policy for men and smart dress for ladies.

There are also scenic coastal and country walks outside the hotel’s front door – not least through its sub-tropical gardens to the Helford.

From the private foreshore guests can explore the river aboard the Hannah Molly taking in the flora and fauna, the homes of the rich and famous and Frenchman’s Creek, immortalised by Daphne du Maurier.

Price: £630 per person in standard room accommodation including dinner and breakfast.

This price includes:

Monday 20th August – Arrive and enjoy Budock Vean’s famous Cornish Cream Tea.

Tuesday 21st August – Demonstration and tasting by award-winning butcher, Brian Etherington.

Wednesday 22nd August – Scone making with pastry chef Colin Root – scones to the top cream tea standard.

Thursday 23rd August – Visit to the award-winning Polgoon Vineyard for a tour and wine tasting accompanied by a demonstration and tasting with the Budock Vean’s own fish supplier, Matthew Stevens. Matthew is passionate about local Cornish fish and sustainability.

Friday 24th August – Enjoy a glass of Camel Valley Wine before dinner celebrating the best of Cornish produce accompanied by a selection of Polgoon wines.

Pasty-making – with the Budock Vean’s pastry chef, Colin.

Working with raw chocolate—chocolate the healthy way.

Learn how to make the fabulous Budock Vean Burger

For more information see

Find them on this google map.

Address: Budock Vean Hotel, Helford Passage, Mawnan Smith, Nr Falmouth, Cornwall, TR11 5LG

Telephone: 01326 250 288


  1. […] this beautiful Cornish hotel before, haven’t been yet, but looking even better with this Budock Vean Gourmet Weekend from Friday 1 and Saturday 2 March […]

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