As the most southerly hotel in mainland UK the Housel Bay was always going to be special – and now it has a restaurant to match.

Hot on the heels of a Silver Cornwall Tourism Award and an entry into the Michelin Guide, Fallowfields at the Housel Bay Hotel is now celebrating becoming a 3AA Rosette restaurant.

The hotel at The Lizard had the news confirmed this week, saying it was “very proud.”

Behind the achievement is Fallowfields’ head chef Joseph Fallowfield, who started in the industry as a KP at the Atlantic Inn, Porthleven before his career took him to France and then a time working for former Michelin starred chef Stuart Eddy in Cornwall.

Now a head chef in his own right, his menu at Fallowfields changes every six weeks – the latest being inspired by early signs of spring.

“Our menus at the restaurant evolve with what is available to us here on the wild Lizard Peninsula.

“We carefully choose local suppliers who share our values, who source and grow the best quality produce in Cornwall.

“We then create dishes which replicate the care and dedication which created these ingredients to begin with,” said a spokesperson for hotel.

A three course menu is offered at £50 a head, or a full tasting menu at £70.

AA Rosettes are offered “in recognition of culinary excellence and dedication to ensure consistent quality of the highest order.”

Awarded by the AA's team of inspectors, who have a wealth of experience in assessing quality, receiving this award is a significant achievement in this industry and beyond.

Falmouth Packet: Joseph Fallowfield (centre) winning Silver for Restaurant of the Year at the Cornwall Tourism Awards last NovemberJoseph Fallowfield (centre) winning Silver for Restaurant of the Year at the Cornwall Tourism Awards last November (Image: Nick Williams Photographer)

It is the latest achievement in a successful 12 months for the House Hotel Bay, which in November was award Silver in the Restaurant of the Year category at the Cornwall Tourism Awards 2023/24.

At the time the hotel said: “Being our first year of entering, we were over the moon to receive this, and are so proud of our team.

“We are grateful to all our wonderful customers for your continued support - who visited us, and shared and enthused about your dining experience.

“We as a team are very proud and can’t wait for what the year ahead will bring us.”

Then in December last year, Fallowfields joined the Michelin Guide, with the hotel saying: “We are so proud of our team, and especially our head chef, Joseph Fallowfield.”