The story
Head Chef Andre Lima leads the culinary team alongside Restaurant Manager Paul Symons at The Dining Room Restaurant in Falmouth, delivering refined international cuisine that recently earned an AA 1 Rosette for culinary excellence. The kitchen operates under the proprietorial guidance of Toby Ashworth, whose family has managed this historic property since 1988. Long-serving staff members like Maitre d’ Barbara Schmid ensure every plate meets the hotel’s established standards before reaching guests.
Guests settle into a classic English country house environment defined by polished wood, antique furnishings, and walls adorned with Bettye Gray’s personal collection of contemporary Cornish art. Floor-to-ceiling windows frame uninterrupted views across Carne Bay, while the adjacent drawing room invites lingering conversations near crackling log fires during colder months. This architectural layout keeps the dining room separate from the hotel’s busier corridors, preserving a quiet, unhurried rhythm.
The menu highlights a renowned hors d’oeuvres trolley that moves through the room, offering small bites before the main course begins. Evening selections feature a typical dinner menu rooted in British cooking, while Saturday and Sunday tables gather for the traditional Sunday Luncheon Menu. Bread and butter puddings along with other desserts appear alongside carefully curated wine pairings drawn from the cellar.
After dinner, guests often migrate to the cocktail bar where Head Barman Ken Cracknell has crafted drinks for more than four decades. Many bottles from the extensive list are served by the glass, allowing visitors to sample local gins and aged reds without committing to a full pour. Waiter service continues throughout the evening, maintaining the same attentive pace found in the dining room.
Recognition
Ambience
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