Our bacon, sausages, black pudding and hogs pudding come from brilliant local butcher, Ian Lentern in Penzance. Our smoked fish is landed and smoked at Newlyn (1 mile away). Bread is baked by Vickys an award winning local artisan bakers.
We try to make everything else ourselves. Homemade cake is served on arrival. Jams, marmalades, yoghurts, muesli and granola are all made here at Venton Vean. We even make the tortillas which accompany our Mexican breakfasts. All breakfasts are freshly cooked to order.
We love vegetarian and vegan food and offer a delicious range of interesting and unusual vegetarian and vegan options (see below). We also regularly cater to gluten free and coeliac diets (we have got some great recipes for gluten free cakes, pancakes and muffins) and we can provide oat, soya or almond milk with prior notice.
Choice of cereals (including our homemade muesli and/or granola), fruit juice, fresh fruit salad, yoghurt, teas & coffee.
Artisan breads with our homemade jams and marmalades (current preserves include lemon marmalade with juniper, blood orange marmalade with aperol, strawberry jam with lime & black pepper, spiced plum jam and fig & pomegranate jam).
We Always Serve
Cooked Full English Breakfast (or a vegetarian version)
Smoked salmon with scrambled eggs
Pancakes with either:-
bacon & maple syrup
berries & agave syrup; or
smoked salmon, capers and sour cream
Omelettes (mushroom, cheese or tomato)
Special Breakfasts (to order the day before)
Smoked Fish (from Newlyn)
with poached egg and our slow roasted tomatoes with thyme
homemade corn tortillas with either spicy tomato salsa or refried beans, topped in either case with egg, cheese and tarragon (and a spoonful of our homemade chipotle in adobo if you are really craving spice)
chorizo with grilled red peppers, fried egg, manchego cheese and toasted sourdough
Pan fried Halloumi
with spinach, roast tomatoes, sumac and sesame
Avocado on sourdough toast
with coconut oil and toasted almonds
with homemade salt caramel, banana and toasted hazelnuts
with rose harissa on sourdough toast with avocado