We pride ourselves on using only the best local produce available from the Isles of Scilly.
The hotel owner, Robert Francis, personally catches the hotels lobster and crab. Order your lobster at breakfast and the lobster is caught and served to you in either of our restaurants the same evening.
Duck is supplied by Salakee Farm on St Mary’s and is supplied weekly already prepared, click here to read more.
Meat is supplied by Brian Etherington, Redruth who supplies Cornish beef and venison, click here to read more.
Eggs are locally sourced from Parting Carn Farm on St Mary’s, a local family-run business passed on through two generations.
We have our own hotel garden where we grow vegetables such as courgette, rhubarb and kale which are then used in our restaurants.
Our Island Market Garden is located at Carn Friars Farm, St Mary’s. Over 10,000 seeds providing our restaurants with fresh fruit and vegetables.
Trescos’ Boro Farm supplies us with Asparagus when in season and they send it over on a tripper boat.
Local fishermen from St Martins supply us with John Dory, Turbot, Brill, Monkfish and Mackerel. Our Head chef is on the phone on a daily basis finding out what has been fished that day. The fisherman deliver their catch direct to the hotel kitchens.
The hotels vineyard, Holy Vale Winery & Vineyard is now producing the second vintage of HolyVale wine to be enjoyed at dinner; Rosé, Pinot Gris, Chardonnay and Pinot Noir. We also organise Wine Tastings and Lobster Lunches at the vineyard! For more information click here.