Budock Vean are getting ready to host the hotel’s famous Champagne Gourmet Weekend from Friday, October 31 to Sunday, November 2.

Fruit from the orchards will be transformed into refreshing sorbet by Roskilly Farm perfect to cleanse diners’ palates between locally sourced delicacies on the five-course gourmet menus.

Crisp fresh radishes – the first crop from green-fingered chef Matthew Malcolm’s newly established kitchen garden – will garnish mouth-watering plates of local fish and crab, game and fowl, salad, fruit and cheese – all accompanied by perfectly matched wines and Champagne from the house of Laurent Perrier.

And for those needing a |little daytime sweetness after the night before, bees from the Budock Vean’s own hives are producing honey for the essential toast, yoghurt and scones which herald in the second gourmet feast of the weekend.

For more information see www.budockvean.co.uk