The story
Executive Chef Nick Hodges brings his Cornish heritage to the kitchen at The Greenbank Hotel in Falmouth, where the Modern British menu changes with the seasons. He works alongside Bobby Southworth to turn ingredients fished, foraged, and farmed across Cornwall into unfussy coastal dishes. The result is a kitchen that respects the local larder while delivering the precision required for two AA Rosettes.
The restaurant highlights the day's catch and seasonal produce, offering a dinner menu that shifts daily based on what the team sources. Guests can expect hearty options like Sunday roasts with all the trimmings or classic fish and chips served below deck at The Working Boat. The Water's Edge dining room keeps things refined yet accessible, focusing on intentional flavours paired with luxury produce rather than heavy garnishes.
Large windows frame an ever-changing panorama of posh yachts, dinky trawlers, and naval vessels passing the harbourside location. The terrace extends the dining experience outdoors, allowing guests to enjoy afternoon teas and pre-dinner drinks while breathing in the sea salt air. Downstairs, The Working Boat offers a more rustic atmosphere with its marquee parties and taps flowing with Cornish ales.
The cocktail programme has earned recognition from the Trencherman's Guide, featuring inventive twists on classics using local vodkas and hand-made infused gins. A Friday Cocktail Club runs from 5pm, serving two cocktails for twenty pounds. The wine list spans the globe, complementing the coastal cooking with selections chosen to match the laidback setting.
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