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Restaurant review: St Michaels Resort, Falmouth

Published on May 25, 2019
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Jo Rees finds herself at a fabulous coastal resort where good times come in the form of smart food and an incredible hydrotherapy pool

St Michaels Resort, Falmouth

Sitting on the sand scoffing an ice cream or paddling in the turquoise waters of Falmouth’s Gyllyngvase Beach, you’d never guess at the sophisticated resort that’s hidden behind the lush foliage and sail-like signage of St Michaels Resort across the road.

A £20m investment, including £4m last year in the creation of what must be the most luxe spa in Cornwall (rasul thermal mud experience, 60 treatments, Cornish sea salt steam room, huge hydrotherapy pool with underwater beds) has taken St Michaels to the next level. And when paired with lush semi-tropical gardens, a top-of-the-range gym, swimming pool, two in-house restaurants and the natural playground of the beach, it’s a pretty fabulous combination.

VISIT for an escapist getaway in a beautiful and contemporary environment. The hotel uses the phrase ‘feel good again’ and, if you’re soaking away in the wooden hot tub or gently perspiring in the glass-fronted gypsy caravan sauna which gazes over the beach, it’s odds on that you will.

Don’t confuse feeling good with only eating salad, however. The house restaurant, Brasserie on the Bay, serves up the likes of steak burgers and chips and Newlyn cod with pea puree, garlic mash, confit shallot and pea and smoked bacon dressing, while its chic new Garden Kitchen cafe has the almond milk pancakes and sharing boards sorted.

DON’T VISIT just for the food – it would be criminal to miss out on the full experience.

WE LIKED the contemporary nautical-inspired restaurant with fish swimming in the wall, yachty rope room-dividers, stunning sea views and a buzzy vibe. The young front of house team are informal and welcoming – nothing’s too much trouble.

INSIDER’S TIP Don’t forget your gym gear: a disco spin class makes the perfect accompaniment to a slice of treacle tart.

What we ate (dinner)

Starter Picked white crab, pea and apple pannacotta, elderflower sorbet, brown crab cracker
Main Newlyn cod, pea puree, garlic mash, confit shallot, pea and smoked bacon dressing
Pud Treacle tart, green apple sorbet, clotted cream

3 courses from £30


As featured in food Magazine’s June 2019 issue. 

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