Food cooking and eating – stories and ideas from a passionate foodie

Get yourself a map.  Any road map.  You will find Mawgan on the first page (usually).  It is on the Lizard peninsula.  Truro is the nearest big town – or maybe Penzance or maybe Falmouth.  Look, I’m just trying to show we are quite a long way away from anywhere that the usual suspects would review.  (Mr Giles Coren springs to mind.  Love him.  Did try to stay outside the M25 for a bit.  But the lure on London’s Lights became too much.)

Get th’self down to Mawgan.  But book.  The Ship Inn is justifiably popular.


The local pub has a bit of a sideline in magnificent food, lovingly prepared from excellent local suppliers.  Enterprising as all the Cornish appear to be, they have a third line of business – booze, Michelin level food (honestly), and suppliers of Fresshh Food – hand crafted premium ready meals.  And they do take away fish and chips during each evening service too.


The food – interesting spin on normal menu pricing.  A la carte – 22 quid for three courses.  Set menu – no choice – 25 pounds for the three.  When you read it though, the ingredients are more extensive and ‘more expensive’, if you or I bought them.  Lets look at what Wendy and myself had: (yes, we also went to The Coastguard in Mousehole in the same visit! see two blogs ago…)




exciting startersP1000146

  • Pork rotolo with seared scallops, pickled apple and vanilla puree
  • Poached wild sea bass, with creamy leaked potato, foraged greens and lobster coral and samphire butter sauce
  • Iced Macadamia parfait with figs and a caramel sauce.

Aren’t you jealous and drooling yet?  Yes, as it always should, this was eaten in excited silence, with the occasional exclaimed whistle of exuberance.

Jane and Gus? Gazpacho (small, perfectly formed and loads of fresshhness !!), and Falmouth bay crab bound with creme fraiche, with pickled mackerel fillet and beetroot puree.  When starters satisfy this much, I’m sort of surprised that we were able to carry on. But we did.  Mains:  Pan seared sole with cornish potatoes and slow cooked pork belly with a sage mash roulade and a stunningly sweet cider sultana and apple sauce. And they had exciting puds – and  Jane’s was the belgian chocolate trio (finished with salted caramel truffle.  Wow.

Enticing starters

lovely mains...

lovely mains…


…and puds!

…and puds!


These guys just know ingredients, food, service and people.  Thank you Greg and the whole team.  You’ve got something pretty special going on here.

And if the place is just solidly booked – then at least Fresshh! can offer you a similar experience.  The Ship Inn will see us again!

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