“The actions we take in the restaurants are not forced, but more of a reflection of the way in which we choose to live. Respectful of our surroundings, location, and immersive lifestyle for which Cornwall is treasured.”

Discover three key ways we approach sustainability in our restaurants,

We value celebrating seasonal ingredients here at Housel Bay. Not only does eating with the seasons support environmental sustainability, but you really can taste of the difference in quality by eating local, in season produce. We are lucky here at the Lizard, to have a plethora of stunning produce, from the sea and the fields.Take a read of some of our favourite spring produce, which have inspired some of our new dishes

Just a short drive along the Cornish coast is the beautiful fishing port town of Porthleven. Being a neighbour we often visit this seaside town, but especially when it’s there annual food festival.

The slow transition along our coastline has many recognisable signs that tell us spring is here. But what exactly should we look out for? From animals to floral, here’s our list on what to look out for this spring.

Here at Housel Bay we have filled the month of February with new, exciting and delicious events, so you will stop wishing the month away…take a look at what’s on this February.

Be inspired this January to put down your phone and pick up a good book.

2022 is off to an exciting start for us at Housel Bay! Our signature restaurant Fallowfields has been shortlisted for ‘Best Trencherman’s Restaurant.’ If you have had a special dining experience with us at Fallowfields, we would love if you would vote for us and support our incredible team.

Inspired by the season, and our natural surroundings, we bring this drama, warmth, and beauty of winter into our new menus at Marconi’s, The Terrace and Fallowfield’s.

Whilst observing stringent safety measures, we aim to create the same welcoming and relaxing atmosphere that we always strive to deliver.

Every year the Trencherman’s Guide hosts an award ceremony, where you can vote for your favourite Trencherman’s hotels, chefs, restaurants and front of house teams. Voting is open to everyone who would love to support and celebrate the South West’s independant food and drink industry.

If you have had a special dining experience with us at Fallowfields, or our hotel this year, we would love and be very greatful if you could vote for us!

Whether you’re staying with us at Housel Bay, or local to the Lizard, join us for our weekly yoga class with our new teacher Becky. Keep reading to get to know our new teacher Becky and to get an insight into her beautiful classes.

The arrival of autumn means shorter cooler days, and a transformation of colour along the clifftops and coastline. With new seasonal produce available to forage, both of our restaurants and bar welcome new autumnal menus.

It’s easy to forget that Housel Bay has been standing amugst the cliff tops since 1894. Though it’s outer shell remains untouched, the inside tells quite a different story…

The berry season officially starts on the 1st May, but a cooler spring slowed the growing process of many of our favourite seasonal favourites. This led to strawberries flowering and ripening a little more gradually… resulting in larger, juicier, and even more tasty British strawberries. And we are sure to be making the most this delicious British berry!

Positioned on Lizard Point, built to guide vessels passing through the English Channel. Seen as the welcoming beacon to many returning to England; this is the iconic Lizard Lighthouse.

Summer has officially arrived on our plates here at Housel Bay. This new, bright, fresh season ‘brings with it a host of new ingredients for our chefs to play with.’ Some of our Head Chef, Joe’s, favourites are ‘asparagus, broad beans and strawberries.’

As you may already know, we have created a brand new space at Housel Bay, the ‘Studio’. A space designed for a moment of meditation, self practice yoga and calm.

An ‘Old Fashion’ is a cocktail classic, and the inspiration behind a new addition to our spring drinks menu in Marconi’s Bar. Our Head Chef, Joe, describes how ‘Whiskey has always meant fire’ ever since his ‘first ever inquisitive sip at a tender age.’

As we get set to re-open on May 17th, we talk all things Spring, foraging and food with Joesph, our Head Chef. Have a read about what inspires our new Spring menus at Fallowfields.

Eating with the seasons is a huge part of who we are at Housel Bay. We welcome the changing seasons, and our menus are inspired by our local ingredients and what we can forage along the coast.