Food & Drink at The Lost Gardens of Heligan

Enjoy fresh Heligan produce, the finest home reared meat and locally sourced ingredients in our home-cooked dishes.

There’s Free Entry to the Heligan Kitchen, Garden Bites Takeaway, Shop and Plant Centre all year round so even if you’re not visiting the gardens, we’d still love to see you.

Whether you’re looking to experience some traditional Cornish fayre, or sample the heritage fruit and vegetables grown onsite, the Heligan Kitchen, Stewards House and seasonal outlets can provide the perfect treat for you.

Current Hospitality Opening Hours

Current Hospitality Opening Hours
Location	Hours
Heligan Kitchen and Bakery Breakfast and lunch options, with produce from the gardens, hot and cold drinks, Heligan Bakery cakes	9am-4pm / Breakfast 9am-11am (Monday – Saturday) 9am-11am (Sunday) / Lunch 12noon-3pm
Steward's House Hot & Cold Drinks, Heligan Bakery Cakes, Pasties & Sausage Rolls	10am-4pm

Winter Menu

Inspired by the changing seasons and the Heligan Estate, our winter menu brings together comforting classics and garden-led plates.

Breakfast

Breakfast pastries (V) £4
See the specials board for today’s selection.

Heligan Bakery toast (V) (VGO) (NGO) £4
On Heligan sourdough or Pantique,
with Boddington’s jam or marmalade.

Porridge (VG) (NG) £6
Winter fruit compote, toasted seeds, cinnamon.

Breakfast roll (VO) (VGO) (NGO) £8
Choose any three items in a Heligan Bakery roll:
Pen ’n’ Tinny sausage or vegetarian sausage, smoked bacon,
mushroom, fried egg, or fried potatoes (served on the side).

Hash brown stick (V) (VGO) (NG) £10
Parmesan, chives, tomato & chilli relish with Cape Cornwall rum.

Poached eggs and smashed peas on toast (V) (VGO) (NGO) £12
Crispy chilli oil, Heligan Bakery sourdough.

Kitchen Garden breakfast (V) (VGO) (NGO) £12
Vegetarian sausages, halloumi, fried potatoes, mushroom, beans.
Fried, scrambled, or poached egg. Heligan Bakery toast.

Full Estate breakfast (NGO) £13
Pen ’n’ Tinny sausages, smoked back bacon, fried potatoes,
mushroom, beans. Fried, scrambled, or poached egg.
Heligan Bakery toast.

Extra breakfast items £1.50 each
Choose from Pen ’n’ Tinny sausage, vegetarian sausage,
smoked back bacon, fried potatoes, mushroom, beans,
or fried, scrambled, or poached egg.

Kids’ pancakes (V) £6
Choice of sauce, banana.

On toast (V) (VGO) (NGO) £6
Scrambled egg, fried egg, or beans.

NG – non-gluten containing ingredient
NGO – non-gluten containing ingredient option available
NUT – nuts
VGO – vegan option available
VG – vegan
VO - vegetarian option available
V – vegetarian

Lunch

Heligan Bakery bread (V) (VGO) (NGO) £5
Whipped butter using leftover ingredients
see specials board for details.

Soup of the day (VO) (VGO) (NGO) £8
Served with Heligan Bakery bread or a seasonal scone.

Lamb sausage roll £8
Pickled root vegetables, mint yoghurt.

Winter salad (VG) (NG) £10
Cauliflower, pickled clementine, beetroot hummus,
toasted seeds, parsnip crisps.

Honey & thyme baked brie (V) (NGO) £10
Pickled seasonal vegetables, Heligan Bakery sourdough.

Hash brown stick (V) (VGO) (NG) £10
Parmesan, chives, tomato & chilli relish with Cape Cornwall rum.

Pie of the day (VGO) £16
Served with seasonal greens and vegetables.
See specials board for details.

Smoked tofu noodles (VG) (NGO) £16
Brussels sprouts, pink onions, teriyaki sauce, togarashi.

Wild mushroom tartiflette (V) (VGO) (NGO) £16
Truffle oil, Heligan Bakery sourdough.

Pan-fried chicken supreme (NG) £18
Creamed leek, potato terrine, chicken jus.

Fish of the day £18
Served with seasonal sides.
See specials board for details.

Little gardeners dine for free during winter (January–March) when purchased with an adult large plate.

Choose one from each option £6

1.
Fish fingers
Chicken goujons
Halloumi sticks (V)

2.
Tater tots (VG) (NG)
Mashed potato (VG) (NG)
Heligan Bakery bread (V) (VGO) (NGO)

3.
Baked beans (VG) (NG)
Peas (VG) (NG)
Carrot sticks (VG) (NG)

Margherita flatbread (V) £6
Tomato, cheese.

NG – non-gluten containing ingredient
NGO – non-gluten containing ingredient option available
NUT – nuts
VGO – vegan option available
VG – vegan
VO - vegetarian option available
V – vegetarian

Desserts - Heligan Bakery cakes from £3 Please view our cake display for today’s selection.

Foodie events in the Heligan Kitchen

Sunday Roasts
- 25th Jan 2026, 1st Feb 2026, 8th Feb 2026, 15th Feb 2026, 22nd Feb 2026, 1st Mar 2026, 8th Mar 2026, 22nd Mar 2026, 29th Mar 2026
Our much loved Sunday Roast lunches are back on the menu in the Heligan Kitchen.

Read more
Murder Mystery - A Broken Promise
- 14th Feb 2026
- Doors open at 6:15pm
Step back to Victorian times for an unforgettable evening as a gripping story unfolds in a small Cornish town, where a family is torn apart by love, loyalty, and the painful shadows of betrayal.

Read more

Recent reviews from the Heligan Kitchen

The Lost Gardens of Heligan Food Story

STARTERS

Taster – It all began in 1990 when Tim Smit moved from London to Cornwall and needed somewhere to graze his rare breed pigs.

Sharing Plates – Discovering the ruins of a historic garden and estate, he vowed to restore the gardens in the name of those Heligan gardeners who were lost in the First World War.

Garden Bites – A heritage treasure hunt followed to find the seeds of vegetables, fruit and flower varieties that would have been grown in this Victorian Era. In 1992, after a mammoth restoration project, the gardens opened to the public.

MAINS

Greens – Today there’s only 157 yards from Productive Kitchen Garden to plate. Our produce goes directly to the kitchens to be included in the seasonal menus. The gardens produce 4.5 tonnes of fruit and vegetables each year, If we ever have an abundance of produce, we share this with our visitors who can enjoy these treats at home.

Meat – in 2018 Heligan secured Rare Breed Survival Trust accreditation status, becoming the first and only farm in the South West to do so. We have over 28 breeds of animals, used to work our land, manage the estate and provide high welfare, traditional meats.

Daily Specials - We’ve taken a restorative, low impact approach to growing our soil health and biodiversity too. By farming our land regeneratively we are improving carbon sequestration, helping to mitigate flooding locally, and able to support animal re-introduction projects such as beavers, glow worms and water voles.

SIDES

Foraged Feasts – once a month we create a fine-dining tasting menu, known as Lost Suppers, celebrating the flavours and bounty of each season.

Local Suppliers – If there’s a hungry gap between crops, we work collaboratively with our local suppliers and producers to source our produce. These suppliers share many of our values around sustainability and social responsibility.

DESSERTS

Apple of the Day – the next adventure in productive gardening is happening just around the corner in Lostwithiel, at Gillyflower Farm. The Team behind Heligan and the Eden Project are growing a legacy orchard with over 14 different varieties of apples, cherries, gages, mulberries and more. We’re prioritising quality and flavour over quantity and uniformity, challenging convention as we regenerate the land around us.

Our Trusted Suppliers

If there’s a hungry gap between crops, we work collaboratively with our local suppliers and producers to source our produce. These suppliers share many of our values around sustainability and social responsibility.