A few days ago, we (Stu and I) were invited to the charming 16th century inn, The Plume Of Feathers in the quaint village of Mitchell.
There are two dining areas at The Plume of Feathers. There is the pub side, which is bursting with charming history.
With its exposed brick walls, low chunky wooden beams and even a well that has been given a glass lid. It hosts loads of original features of the old coaching inn it once was.
There is also contemporary conservatory extension for additional restaurant seating. Boasting an impressive décor blend of wood and natural materials.
It includes a sleek floating fire, a scattering of greenery from some beautiful plants and clever wine racking integrated in to the wall. Although it’s quite modern, it has a real cosy ambience that flows nicely with the old.
Upon arrival we were greeted by Jen, our server for the evening. We were promptly seated in the pub side of the Plume, right next to a cosy warm fire place. There is something about the snug feeling of a country pub with that smell of a roaring open fire.
I browsed the menu and honestly struggled to pick what I wanted to eat. There was such a variety of delicious sounding meals. They will even provide you with a personalised menu if you have dietary needs; providing you let them know in advance.
For starter we decided on:
Garlic mushrooms on a slice of sourdough –
Pleasantly different to other garlic mushroom dishes I have eaten before. The creamy base sauce wasn’t overpoweringly garlicky but had a touch of pepper in there. It all worked wonderfully with the mushrooms and sourdough. It gave it a real earthy favour and was just the right size for a starter.
Crispy beef with an Asian salad and micro parsley –
This was by far the best starter I have ever had. It was delicious with just the perfect blend of punchy flavours and crispy batter that coated the tender beef strips. The Asian salad complimented the sweet chilli perfectly. I would struggle to order any other starter now knowing how good this one is.
We accompanied our main with a decanter of Morande Merlot Maule valley, originating from Chile. A smooth and very palatable red that paired brilliantly with our dishes.
Beef shin and cottage pie with winter root vegetables and red wine gravy –
A very well composed and presented dish. The cottage pie came in a mini saucepan which was a nice touch. Every element was well proportioned and cooked perfectly. A thoroughly enjoyable main and was certainly filling.
8oz sirloin steak, chunky gastro chips with creamy peppercorn sauce –
Again I was not disappointed. The steak was cooked to perfection and just melted when I cut into it. It came with proper chunky chips and plenty of them. I also had a portobello mushroom and tomato on the side with a little saucepan of creamy peppercorn sauce, seasoned perfectly with a lovely hint of peppercorns.
And to end we had:
Mint chocolate taster –
This desert was just incredible. consisting of two brownies, a mint cheesecake, a generous scoop of mint ice-cream and a mousse. the perfect end of a scrummy meal.
White chocolate brûlée with homemade cinnamon shortbread, seasonal berries –
A delicious brûlée that topped of a fantastic meal. The kitchen had run out of shortbread but were able to substitute it for a cookie. Despite the substitution it was faultless. Beautiful flavour, texture and colour.
After our meal, we were shown to our accommodation, which, is through an historic stone archway behind the pub. The rooms are a collection of original stunningly converted outbuildings. The buildings used to be a variety stables, tack rooms and hen houses; I love the fact that they retained the names.
The rooms were most impressive. A real country-homely feel with all the mod cons you would expect. With a freestanding bath, it is the perfect place to relax and unwind before jumping into the biggest and comfiest bed I have ever seen.
The Plume of Feathers can also cater for your furry friends because both the pub and accommodation are dog-friendly.
The plume of feathers are also actively trying to reduce its carbon footprint by using a biomass heating system. It has a limited long-term effect on the environment because the carbon in biomass is part of the natural carbon cycle.
They also provide a charge point for Tesla and other electric cars.
Overall, I can honestly say I loved the whole experience. From the friendly and welcoming staff to the intriguing history of the restaurant, it was truly fantastic. The atmosphere was lovely, food delicious and the service was second to none. I would definitely recommend anyone to stay 0r at least eat here. You’ll certainly experience a true reflection of village life in Cornwall.
*we were lucky enough to be invited for a complimentary meal and stay for the purposes of a review, but all opinions are my own.