Nansloe Manor Restaurant has given a warm welcome to its new head chef, Michael Hall, who has moved west from Hotel Tresanton in St Mawes where he worked for six years.

He also spent a year with the Cornish artisan bakery Da Bara, and is putting his baking skills to good use, making fresh bread for diners at Nansloe Manor.

Michael said: “My aim is to keep the menu simple and fresh, relying on high quality, local ingredients – meat supplied by Dales of Helston, fish direct from Stevenson’s in Newlyn, and in the summer I’ll be using the vegetables grown organically right here in the garden and greenhouse at Nansloe Manor.

"I want to keep the menu in sync with the seasons, offering dishes which reflect the very best of what our local suppliers have to offer. In the autumn for instance we’ll be making good use of the apples in the orchard.”

Nestled in four and half acres of gardens and orchards the Nansloe Manor Restaurant can cater for up to 70 diners. It can also host weddings and parties, and has a separate garden room which can be hired for private dining.

"I love my new job,” said Michael. “It’s a joy to work in such beautiful surroundings, and with such a great team.”