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Mount Haven

Living on the North coast of Cornwall, myself and Stu don’t often get the chance to head down to the Southern end of the peninsula as much as we would like to. So when we were contacted by Mount Haven and invited to attend a dog-friendly stay in one of their garden apartments we were so excited to finally dedicate some time to exploring that neck of the woods.

Mount Haven is set in the heart of the beautiful little town of Marazion which is only a couple of miles away from the popular fishing port of Penzance, and is Cornwalls oldest town.

Upon arriving we were greeted with open arms by the receptionist who took a real shine to Guinness. After a few doggy cuddles, we were shown down to our garden apartment. The apartment was so lovely and bright with a fresh crisp decor, a giant bed and access straight outside to our very own courtyard garden.

Every detail had been thought of, from locally sourced Cornish bathroom products like Bloom Remedies to Cornish tea and coffee which we enjoyed the next morning.

We had a perfect little outdoor seating area with privacy fencing either side, set in the beautiful hotel’s gardens which felt so tropical with succulents all around.

Mount Haven had even gone to the trouble of providing a cute dog bed, bowls and even some little treats for Guinness (which he loved).

We decided to go and explore the hotel. With only 19 rooms, a terrace bar and a restaurant you really do feel like you’ve escaped to a quaint intimate getaway. We felt so relaxed and cosy. Next, it was time to¬†enjoy the sunshine whilst sitting outside on the terrace with a cocktail in hand and gaze out at the impressive St Michael’s Mount.

The bright decor of the terrace bar with log fire in the corner to unwind next to was just perfect. The floor to ceiling windows flood the space with light and connect you to the outside. I could imagine that even on greyer days this would be the perfect shelter to relax with a hot drink and admire the views.

After consuming a couple of drinks we took the short 10 minute walk down to Marazion beach to search for some seaglass, get some sunset drone shots and for Guinness to stretch his legs before we headed back for dinner.

When we got back to the apartment we both enjoyed freshening up in the rainfall shower, using those Bloom Remedies toiletries, they are locally produced and smell absolutely divine, just like a spa.

We headed off for dinner, something we both have been looking forward to so much as the head chef Ross Sloan, is award winning and specialises in cooking plant-based meals. When we arrived at the restaurant we were shown to our table. The staff are so friendly and accommodating. We were made to feel so welcome and comfortable by them.

Situated next to the window, over looking the courtyard, we scanned over the incredible vegan menu. Plant-based meals are certainly far from boring but these options presented to us sounded fantastic. Such inventive use of ingredients and composition.

To start I had:

Salt baked heritage carrots, soya, truffle, nasturtium & wild garlic. It was fabulous, the ingredients were amazing together.

My main was:

Globe artichokes, roasted shallots, Jerusalem artichoke & fermented potato chips – I really wasn’t sure what to expect with this meal but again I was so pleasantly surprised. It was so delicious, the flavours were really well balanced and left me wanting more.

To round up I finished with berries, hibiscus, pistachio & chia seeds.

Stu had:

Avocado gazpacho, apple jelly, pickled turnip and Granny Smith apple. Not a usual combination of flavours but it worked so well. Every element was spot on, the crisp apple and delicate avocado gave such a broad range of textures.

Mushroom dash, fermented & pickled vegetables, kelp and garlic mustard. This was some what more familiar but a far more imaginative and considered version than I would have ever dreamt up. This was a super concentrated, super intense winter warmer that was so fulfilling it was a shame it had to come to a finish. I could (probably shouldn’t) have eaten several plates of this one after the other.

Roasted apple, granola, yeast caramel and crab apple. A final crescendo to top a sublime meal. Another very intense, well thought out dish. Bags of texture, flavour and finesse. It was sweet but not at all sickly. I didn’t feel bloated or uncomfortable but actually felt good. Lucy and I continue to find plant-based food incredibly exciting, fulfilling and satisfying.

Hats off to Ross Solan and his team for putting together such an amazing menu. Even if your not a vegan or follow a plant-based diet I would commend you to try these dishes.

After dinner we resigned to the terrace bar and cosied up next to the fire enjoying an alternative rum coffee. We made our way back to the apartment with full bellies and snuggled into our giant bed and catch up on a bit of Netflix.

The next morning we awoke to sunshine, so sat and enjoyed a nice Cornish coffee in bed.

Mount Haven had very kindly arranged a day trip for us to visit the monumental St Michael’s Mount. A place that I have always been intrigued by but never actually had a chance to visit. So we headed back to the restaurant for quick breakfast before making our way down to the beach.

We had timed it perfectly with the tides to be able to walk across the causeway to the mount.

We followed the winding stone path through the sub tropical gardens, finally reaching the castle.

It was so magical and the views were breathtaking, the National Trust staff were so helpful and were stationed at various points to inform you about this impressive place. We even enjoyed the perfect plant-based lunch at the mount’s very own cafe.

Then it was time for us to head down to the harbour to catch the little fishing boat back to the mainland. We loved the fact you could walk to and from the island but it was also fun to jump on the boat for just a small charge.

A massive thank you to all the staff at Mount Haven Hotel and The National Trust for giving us this fantastic experience.

*we were invited for the purpose of a review but all thoughts and photography are our own.

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