Welcome to Langdon Court Restaurant and Brassiere, where food is our passion… My dedicated team and I endeavour to use only the best of local growers and suppliers. Free range eggs collected from local farms, “Rex Down” supplies the best day boat caught fish landed at Plymouth and Looe markets. For our meat we work closely with “Warrens” of Launceston. Their native breeds are fast becoming the favourite choice of “Michelin” stared restaurants as far a field as London’s West End. Fresh produce grown and harvested by our gardener “Graham Titchmarsh” [Alan’s cousin] compliments what comes from local growers “Nearly Naked Veg” while “Hawkridge Farm” supply the finest British and Continental cheeses.
Menus and dishes reflect the seasons and are inspired by thirty years experience of working and travelling across the Mediterranean and South East Asia. Homemade Artisan Breads, Terrines, Cured Gravadlax and Dessert are all made in house, to ensure that both quality and consistency are maintained to the highest levels. Thus ensuring your dinning experience is both enjoyable and memorable.
Robbie Patterson-Hill
Robbie Hill
Head Chef
(Pictured: Robbie Hill, Head Chef)
