Good Pub Guide

Good Pub Guide Food

Bar food times: 12 - 2., 6 - 9; not Sun evening

Highly enjoyable food includes local scallops with hog's pudding, capers, apple and celeriac, shredded ham hock with cauliflower purée, spiced pineapple salsa and organic duck egg, moules marinière, roasted artichoke and pea tagliatelle with truffle oil, lemon zest, parmesan and crème friache, local plaice with leeks, cucumber, brown shrimps and dill and lemon butter sauce, garlic and thyme pork cutlet with apple butter and creamed potato, and puddings.

Pubs Nearby

Good Pub Guide Information

Awards

Good pub guide approved
Good pub
guide approved
Food Award
Food Award

Information

Sandwiches
Sandwiches
Cask Ales
Cask Ales
Piped Music
Piped Music
Meals and Snacks
Meals and Snacks
Credit Cards
Credit Cards
Dogs allowed in: Dogs Bar
Dog allowed
in: Dogs Bar

Rating and Comments

3.5/5
109 votes cast
by far the best pub lunch I have had in Cornwall. The food was on another level from what I am used to in Cornwall and it is reasonably priced. Friendly staff and great atmosphere. 5 stars.
We are a family of 5, on the recommendation of The Good Pub Guide we called in they where very accommodating to find us a table as they where very busy we are so glad they did..
We found the Victoria as described in the Guide very helpful staff, the menu price was above average but so was excellent food, good atmosphere to go with it...
Worth it's place in the Guide...
Friendly Helpful and superb imaginitive food with that extra bit of thought that makes this really special. Parking can by dodgy in the small village , but highly reccomended.
Upon my arrival in the small village of Perranuthnoe, I could never have imagined that this modest, yet well-presented inn would serve a level of cuisine more akin to that of a top London restaurant.

Head chef Stewart Eddy, who trained with the likes of Raymond Blanc and Michael Caines, has an inventive style, which one would simply not expect at such a small rural location. This was evident in the poetically named starter 'pork cheek bubble & squeak'. A beautifully constructed dish comprising two scallop-sized servings of bubble & squeak with delicately flavoured cheek flaked through them, one topped with a perfectly poached duck egg, accompanied by a round of hog sausage and finished with a drizzle of truffle oil. Arguably, the main course of duck breast is a simple dish but, as with all simple dishes, the ingredients have to be top-notch to achieve the desired result, and this was certainly the case. To finish, I chose 'vanilla crème brûlée'. The quality of the first two courses was comfortably maintained. Silkily textured cream, punctuated by vanilla seeds, beneath the crunch of caramelised sugar.

In summary, Victoria Inn combines superb food, a great atmosphere, good service and, in Anna and Stewart Eddy, a couple who know what it takes to provide quality in all these areas.

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