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The food at Cornus is driven by the finest and expertly sourced ingredients. Chef Gary Foulkes envisions a menu derived from European and British produce in a modern French and elegant European style.

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Cornus cocktail bar ✨

@garyfoulkeschef and the team preparing for Service 🔥 🚀

Dirty Martini 🍸 🫒

Roast Wild Turbot, stuffed chicken wings, caramelised parsley root and jus gras

Roast Pigeon “des Gourmets”, chestnut purée, apricot, choux farci and Sri Lankan cinnamon.

Jean-Jacques Boga has been raising pigeons all his life and began raising them on his own account in 1988 near Plounéour-Ménez in the beautiful setting of the Armorique Regional National Park in Brittany. A truly family affair, he now runs the farm jointly with his son Fabien. The birds live outside and roost inside and are only fed a diet of corn and wheat which is available to them at all times. One important difference between these pigeons and those from other productions is that the parents feed their own offspring. This is not only a more natural methodology, but it also ensures a more gentle fattening process. It does mean that there can be no guarantee of the weight of the final birds. They are slaughtered at the farm's own ultra-modern abattoir, removing any stress to the animals caused by transportation and then sorted according to size. The Bogas only produce a small number of pigeons each week, ensuring that every bird receives the same care and attention (each one is hand finished), which is just one of the reasons that they are widely regarded as the finest pigeons available.

Creamed rice pudding, caramelised almond milk, plums, plum sake and almond milk ice cream.

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