A petite gem set perfectly against a backdrop of sandy beaches and calm waters, The Rosevine invites guests to truly make themselves at home. Fondly described as ‘the big house by the sea’, this chic hotel is elegantly comfortable with plenty of charm and character. Before reopening in 2008, The Rosevine had a long history as a hotel in Cornwall, and before that as a dearly loved family home. Perhaps that’s why guests fall in love with the place and continue to visit year after year.
As lighter evenings mark the end of a wild winter, Head Chef Tim Pile has lots of delectable dishes planned for the year ahead. Starting with a new menu ready for the spring, his latest creations include Jerusalem artichoke and Rosary goats cheese omelette served with spiced pear, black truffle and rocket, as well as Cornish duck and white bean fritters, garlic hogs pudding and rapeseed mayonnaise.
Having joined The Rosevine a year ago, Head Chef Tim Pile is passionate about crafting a menu that is never over-complicated and use only the freshest seasonal ingredients. Having previously worked at the Gurnard’s Head near Zennor and Rick Stein’s Seafood Restaurant, he is well equipped to deliver simple but delicious food. Tim is always keen to source great Cornish ingredients and believes it is important to develop a relationship with local suppliers. Inspired by the hotel’s stunning location, his new menu promises to be a show-stopper that really makes the most of the wealth and variety of Cornish produce.
‘Sausages from the Kernow Sausage Company are without a doubt head and shoulders above the rest. And what’s more they are produced just up the road from us, so there are next to no food miles. Our favourites are the Gluten Free Herby Pork Sausages and the Trelawney Traditional Sausages – both perfect to serve at breakfast and children love them so they are a firm favourite on our children’s menu.’