Pensons, located on the historic Netherwood Estate, is an ingredient-led, Michelin-star restaurant that celebrates the very best that the local area has to offer.
Head Chef, Chris Simpson, serves flavour-led seasonal menus using Estate and local produce. The restaurant’s ethos is based on the belief that great cooking starts with the quality, seasonality and freshness of the ingredients and they grow or forage as many of the vegetables, herbs and fruits as they can on the Estate and Kitchen Gardens. Meat is sourced from carefully selected local butchers and farmers while fish comes from boats in Cornwall using sustainable fishing methods. Ale and cider is served from local producers such as Little Pomona in addition to an extensive wine list and seasonal cocktails.
Sustainability is a considered and invested approach and at the core of the Pensons vision to be aware of ingredients’ sustainability and welfare credentials and to actively reduce packaging waste and food miles. Their hyper-localism extends throughout the restaurant to reflect its sense of place and they collaborated with local artisans and craftspeople to ensure the interior choices reflect these values.
The seat covers and napkins were made in the weaving mill on the Estate, the steak knives were forged by their blacksmith neighbour, the lampshades were crafted by a local basket-maker using willow from a wood close-by and the giant bellows are from the Estate forge.
Pensons is open from Wednesday evening through until Sunday lunchtime:
Wednesday: Dinner from 6.30pm
Thursday – Saturday: Lunch 12pm – 2pm & Dinner from 6.30pm
Sunday: Lunch from 12pm
Lunch is £40 for three courses and dinner is £70 for a five-course tasting menu. There is the option for an accompanying wine pairing for £60.
There are pescatarian and vegetarian options available but not a vegan menu.