Where Land Ends, the Feast Begins

There are few settings in Britain quite as dramatic as Land’s End. Perched at the very tip of the Cornish peninsula, it is a place that has always stirred something in those who make the journey. Following its refurbishment, the hotel, restaurant, bar and terrace have been reimagined and the food has been given a transformation every bit as considered as the surroundings.

At the heart of the relaunch is a new menu philosophy that feels genuinely rooted in place. The kitchen team has taken a coastal approach, blending honest, generous cooking with modern touches that never overcomplicate what’s on the plate. Seasonality and freshness are the guiding principles, with locally sourced ingredients carefully curated to suit all palates, from families refuelling after a clifftop walk to guests seeking something more considered in the evening.

The menus themselves move fluidly through the day. Relaxed daytime dining and well-loved classics sit alongside evening dishes inspired by the Cornish landscape and shoreline, with familiar favourites given a contemporary edge. For the kitchen team, it has been an opportunity to rebuild a food identity for the hotel from the ground up. Ultimately, the ambition is simple: that guests leave remembering not only one of the most iconic views in Britain, but the food and hospitality that accompanied it.
At Land’s End, the journey to the tip of Cornwall is now well worth making for the table alone.

Rustic Cornish Asparagus with Sauce Vierge, Crispy Potatoes & Herb Oil

“This style of cooking sums up Cornwall for me: fresh produce, bold natural flavour, and no need  to overcomplicate things; let the food speak for itself, and don’t let the chef get in the way of it!”

Serves: 4

Ingredients:

Ingredients (Serves 4)

2 bunches Cornish asparagus

500g baby potatoes

4 ripe tomatoes, diced

1 shallot, finely diced

1 garlic clove, finely chopped

1 tbsp capers

Small handful flat leaf parsley

Small handful of basil

Juice of 1 lemon

120ml extra virgin olive oil

Sea salt

Cracked black pepper

Optional: grilled local fish or poached
egg to serve

Method

1. Boil the baby potatoes in salted water until tender, then lightly crush and roast until crisp and golden.

2. Prepare and blanch the asparagus briefly in boiling salted water, then refresh in cold water to keep the colour vibrant.

3. Finish in a hot pan with a touch of olive oil.

4.For the rustic sauce Vierge, combine the blanched deseeded and chopped tomatoes, shallot, garlic, capers, herbs, lemon juice, and olive oil.

5. Season generously with sea salt and cracked pepper. Let it sit for 10 to15 minutes so the flavours soften and mingle naturally.

6. Arrange the asparagus and crispy potatoes ona plate and spoon over the sauce Vierge. Finish with extra herbs and herb oil if desired.