The Dining Galleries

The story

The Dining Galleries in Redruth – Modern British Cuisine & AA Rosette

The kitchen and seasonal vision

At The Dining Galleries in Redruth, head chef Andrew Collins guides a kitchen dedicated to modern British fine dining. His culinary foundation began in pastry, shaped by his grandparents’ Falmouth bakery, before he transitioned into savoury work through a formal apprenticeship. He adjusts the menu to match the weather, highlighting bright spring vegetables during warmer months and switching to richer winter preparations when temperatures drop. That steady attention to detail recently secured an AA Rosette, a benchmark he uses to push the team toward greater consistency while planning longer tasting menus where he will explain each course directly to guests.

Plates that define the menu

The current dinner offering balances familiar techniques with unexpected pairings, anchored by dishes like the prosciutto-wrapped pork tenderloin served alongside bubble and squeak cake and onion purée. Lighter preparations appear frequently, including the bream fillet accompanied by Bombay potatoes and a coconut turmeric sauce. Sweet finishes remain rooted in family tradition, most notably Mrs Pascoe’s tiramisu, which relies on a sixty-year-old Venetian recipe preserved by the hotel owners. Guests frequently request the tiger prawns tossed in garlicky olive oil, a simple preparation that highlights fresh shellfish without unnecessary complexity. Each plate prioritises clear flavours, a defining trait of our seasonal cooking philosophy.

The dining room and wine selection

The restaurant occupies a building that retains its original Regency proportions, offering a quiet backdrop for the evening service. Adjacent to the main dining space, the Copper Bar takes its name from Redruth’s historic metalworking industry, providing a darker environment for crafted cocktails and regional spirits. The wine programme underwent a complete refresh following extensive trade tastings, narrowing hundreds of samples down to thirty reliable selections available by the glass. Local producers feature prominently throughout the drinks list, with gin sourced from nearby distilleries and seafood delivered daily by coastal fisheries. The layout encourages unhurried conversations while keeping service routes clear, supporting a relaxed approach to modern British cuisine.