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 Breakfast and lunch options, Heligan bakery cakes, hot and cold drinks.	10am-4pm

The Lost Gardens of Heligan parkrun

Join us each Saturday morning at 9am for a free 5k walk, run or jog around the Heligan Estate.

Following your morning jaunt, pop into the Heligan Kitchen for our special parkrun breakfast. Please note that we will serve a reduced breakfast menu on Saturdays.

Spring 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 specials board for today’s selection

Heligan bakery toast V VGO NGO £4
Choose from Heligan bakery sourdough or pantique with Boddington's jam or marmalade

Honey-roasted pear granola V VGO NG £6
With Trewithen dairy yoghurt

Breakfast roll VO VGO NGO £8.50
Choose any three items in a Heligan bakery roll:
Pen ’n’ tinny or vegetable sausage, smoked back bacon, halloumi, mushroom, fried egg or fried potatoes

Eggs Florentine V NGO £11
Poached eggs and spinach on a toasted English muffin topped with hollandaise sauce

Eggs benedict NGO £12
Poached eggs and bacon on a toasted English muffin topped with hollandaise sauce

Kitchen garden breakfast V VGO £13
Vegetable sausages, halloumi, fried potatoes, mushroom and beans.
With Heligan bakery toast and your choice of fried, scrambled or poached egg

Full estate breakfast NGO £14
Pen ‘n’ tinny sausages, smoked back bacon, fried potatoes, mushroom and beans. With Heligan bakery toast and your choice of fried, scrambled or poached egg

Extra breakfast items VO VGO £1.50 each
Pen ‘n’ tinny or vegetable sausage, halloumi, smoked back bacon, fried potatoes, mushroom, beans and fried, scrambled or poached egg

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 £5.50
With whipped butter

Soup of the day VO VGO NGO £8.50
Served with Heligan bakery bread or a seasonal scone

Charred tender stem broccoli V VGO NGO NUT £8.50
Served with toasted breadcrumbs, wild garlic, brown butter, preserved lemon and toasted almonds

Lamb sausage roll £9.50
Served with pickled root vegetables and mint yoghurt

Baby beet carpaccio V VGO NUT £10
Thinly sliced roasted baby beets with rocket, pistachios, whipped feta and a citrus vinaigrette

Potted pork NGO £10
Served with Heligan bakery sourdough, fermented mustard and pickled rhubarb

Pea and radish spring salad V VGO NG £14
With rocket, watercress, dill and feta tossed in a cider and tarragon dressing

Wild garlic and spinach tagliatelle V VGO NGO £15
Cornish tagliatelle served in a salsa rossa sauce with capers, ricotta and spring onions

Rare breed beef ragu NGO £16
Cornish tagliatelle pasta, topped with pangrattato and Fowey Valley olive oil

Pie of the day VGO £17
Served with seasonal greens and vegetables.
See specials board for details

Fish and chips NG £19
Served with a choice of tartare or curry sauce

Margherita flatbread V VGO £6.50

Pepperoni flatbread £7

Beef ragu VGO NGO £10
Fusilli pasta with Cheddar cheese

Fish and chips NG £12
Served with garden peas

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

Ice cream sundae £8
Filled with two scoops of Callestick Farm ice cream, Heligan bakery cake and sauce.
See specials board for details.

Foodie events in the Heligan Kitchen

Sunday roasts
- 22nd Mar 2026, 29th Mar 2026
Our much loved Sunday Roast lunches are back on the menu in the Heligan Kitchen.

Read more
Lost Supper: Meat the butcher
- 27th Mar 2026
- Doors open at 6.30pm for welcome drinks followed by a 7pm start - 10pm
Join us in the Heligan Kitchen as we host the first Lost Supper of 2026, a celebration of our long standing partnership with local butcher and grazier James Kittow, based just ten miles away in Kilhallon, Par.

Read more

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.