Lewannick, British, Modern Restaurant Guide

“Gorgeous and remote”, this “inviting farm-to-fork restaurant” from well-known big-city chefs April Bloomfield (New York’s Spotted Pig) and Tom Adams (London’s Pitt Cue) goes “super-local and super-rustic with their menu – and you can’t help loving the wonderful converted stone barn dining room and attentive service”. Some find it “a marmite experience”: “the dishes are so few and so stripped-back that a nagging voice kept asking ‘is this it?’, even while the quality of cooking was superb”. But a large majority reckon it’s “well worth the journey”, as you “come away having fallen in love with the place”. Its influence stretches far: Coombeshead bread crops up regularly on smart menus in London.