Infused with elegance
- Jamie Crocker
- 2 days ago
- 5 min read
Words by Jamie Crocker
Georgian charm meets modern comfort and fine dining at this distinguished Cornish hotel.
In a world of frenetic consumption and competition, there are still places of calm that seek to address our need to step off the treadmill sometimes, take stock and enjoy life’s pleasures for their own sake. The Penventon Hotel is one such place. Here we find out how this august establishment manages to achieve this.
Could you share the history of Penventon Park Hotel and how it has evolved over the years?
Penventon Park Hotel has a rich history. Originally conceived as ‘Parkanhal’ by John Penberthy Magor in the late 18th century, it was inspired by his European travels. He infused the estate with continental elegance and Regency grandeur. Over the centuries, the property has been transformed under various custodians, each adding their chapter to its storied past. Notably, in 1969, David and Paola Pascoe acquired the estate, converting it into the luxurious hotel it is today. David’s passion for art and Paola’s (Mrs P) flair for hospitality have left an indelible mark on the hotel’s character. The hotel remains in the hands of the Pascoe family.
How does the hotel’s architecture and interior design reflect the cultural heritage of Cornwall?
Penventon Park Hotel embraces a sophisticated yet eclectic design philosophy, drawing inspiration from across the globe while maintaining a connection to its Cornish roots. This balance is reflected in carefully curated elements like the standout Copper Bar, which pays homage to Redruth’s rich mining heritage. Crafted by Michael Johnston and his team at The Copper Works Newlyn, the bar showcases exceptional craftsmanship, with sculpted copper panels that create a striking ripple effect, the artisanal detailing enhancing the hotel’s contemporary elegance.
What is the guiding philosophy behind your restaurant’s menu, and how do you ensure it resonates with both locals and visitors?
At the Dining Galleries Restaurant, the guiding philosophy is “fun dine, not fine dine,” ensuring an approachable yet high-quality experience. The restaurant focuses on bold flavours, seasonal ingredients and a relaxed but indulgent atmosphere, all crafted to provide a memorable dining experience without the formality of traditional fine dining.
How does the hotel incorporate locally sourced Cornish ingredients into its dishes, and could you provide examples of standout local suppliers?
The hotel celebrates Cornwall’s culinary heritage by thoughtfully incorporating local ingredients into its offerings. While our menu features a diverse range of dishes inspired by global flavours, we take pride in highlighting Cornish produce. For instance, our breakfast service includes honey from Bees Off, a local organisation dedicated to rescuing and rehoming honey bees within the Cornish countryside, resulting in sustainably sourced honey. Additionally, Mrs P’s homemade jams, crafted from Cornish fruits, add a personal touch to our cream teas and breakfast spreads. By integrating these local specialities, we aim to provide guests with an authentic taste of Cornwall while supporting the community’s producers and artisans. Honourable mentions include Rodda’s, Baker Tom’s Bread, Cornish Tea & Coffee Co., St. Ives Gin, Tarquin’s Gin, and the Cornish Cheese Co., all of whom contribute to the quality and character of our food and drink offerings.
TOP LEFT The Copper Bar
TOP RIGHT Georgian Elegance
BOTTOM Delicate morsels for the curious
Are there particular dishes that have become synonymous with Penventon Park Hotel and what inspired their creation?
Penventon Park Hotel has long been known for its standout dishes, each with a unique story and deep-rooted heritage. Our Gambas Pil Pil is a treasured family recipe, inspired by the Pascoe family’s visits to Andalusia, Spain, where they fell in love with this Spanish classic. The secret spice blend, known only to Aaron and Paola Pascoe, ensures the dish remains as authentic as the one enjoyed at ‘Eugenio’s’ in Spain.
Another signature is Mrs P’s Tiramisu, a cherished recipe brought from Venice when the Paola moved to Cornwall. This indulgent dessert has remained unchanged since Penventon’s opening in 1970, offering a true taste of tradition.
Finally, our Plank Steak is a nod to the hotel’s early menus, featuring a 14oz steak, fried hen’s egg, and pont neuf, all served on the signature wooden plank – a dish as bold and memorable as Penventon itself.
How does your menu change with the seasons and what can guests expect during different times of the year?
The menu changes with the seasons to reflect the best available produce. During the winter months, the focus shifts to heartier dishes, warm flavours and indulgent comfort food. Offerings like mulled wine, rich stews and seasonal desserts enhance the winter dining experience. Meanwhile, summer highlights lighter fare and fresh seafood accompanied by refreshing cocktails.
TOP LEFT From the new menu
TOP RIGHT A combination of fine wine and good food
LEFT Sagacious seafood choice
RIGHT Delicate morsels for the curious
Could you elaborate on your wine list, pa rticularly any emphasis on Cornish vineyards or unique selections that complement your menu?
We’re really big on our wines! At Penventon Park Hotel, our passion for wine is reflected in our meticulously curated list of over 170 selections from renowned regions across the globe. We are committed to offering exceptional value, applying a fixed markup on premium wines to encourage our guests to explore and enjoy a variety of vintages. To ensure each bottle reaches its optimal maturity, we lay down wines three years in advance, allowing us to present beautifully aged selections that harmonise with our culinary offerings.
While our collection predominantly features international wines, we also celebrate local Cornish vineyards. Notably, we offer wines from Polgoon Vineyard, such as their Bacchus and Seyval Blanc, which showcase the unique terroir of Cornwall and provide guests with a taste of the region’s viticultural prowess.
Our forthcoming Wine Tasting Room is designed to enhance the guest experience further, providing an elegant setting for professional wine flights and tastings. This initiative underscores our dedication to not only offering exceptional wines but also educating and engaging our guests in the rich stories behind each bottle.
How would you describe the dining experience at your establishment and what atmosphere do you strive to create for your guests?
The dining experience at Penventon Park Hotel is designed to be warm, inviting and interesting. Whether guests are enjoying a leisurely breakfast, an intimate dinner, or celebratory drinks, the atmosphere balances relaxed sophistication with a sense of occasion.
Our restaurant, The Dining Galleries, takes its name from the carefully curated artwork that adorns its walls, creating a space where guests can appreciate both culinary and visual artistry. This setting reflects our dedication to creating a dining experience that is as much about ambience as it is about exceptional food.
Soft lighting, plush furnishings and attentive yet unintrusive service create an environment where guests can unwind and savour every moment. The atmosphere evolves throughout the day, from the gentle hum of morning gatherings to the intimate glow of candlelit dinners. Whether indulging in a signature dish or exploring a new favourite from our menu, dining at Penventon is an experience crafted to delight the senses.
What sustainable practices does your culinary team implement to minimize environmental impact while maintaining quality?
We respect the importance of sustainability by sourcing local and seasonal ingredients where possible, reducing food miles while supporting Cornish suppliers. Our culinary team follows responsible kitchen practices to minimise waste. We also ensure our seafood is ethically sourced, aligning with sustainable fishing guidelines. Beyond the kitchen, eco-friendly initiatives such as reducing single-use plastics and energy-efficient operations reflect our commitment to a more sustainable dining experience.
