Contact

For further information on our clients or working with our team please get in touch.

Tel +44 (0) 7939 584 215

Registered Address:
Lawes & Co,
Boyce’s Building,
Regent Street,
Clifton,
Bristol,
England,
BS8 4HU

Registered in England
No 2159320

NEW CLIENT : THE ST ENODOC HOTEL

We are delighted to announce that The Massey Partnership will be representing The St Enodoc Hotel, Rock, Cornwall.

The St Enodoc is a charming, family owned and run 21 room boutique hotel nestled in the hillside overlooking the Camel Estuary in Rock, Cornwall.

Originally built in 1924 as a private house, St Enodoc was transformed in 1999 into one of Cornwall’s first seaside-chic boutique hotels. It’s a modern coastal retreat flooded with light, delivering a fresh and contemporary style with an emphasis on brightly coloured furnishings and fabrics. James and Lucy Strachen took over the hotel in 2018, and have quietly transformed it into a coastal escape, with the very best Cornish hospitality coupled with the most beautiful location.

Rock is an area renowned for the local produce and the St Enodoc offers guests two wonderful dining experiences under one roof. Head Chef, Guy Owen (formerly of Idle Rocks) oversees the pass in both the Brasserie, where guests can enjoy laid back all day dining with views across the estuary – or at ‘Karrek’ which offers an exquisite tasting menu in an intimate, welcoming setting. Much of the produce used is grown at the hotel’s farm ‘Made Well’, owned and run by Lucy’s family, the Barkwells.  The farm in Hatherleigh, Devon provides much of the hotel’s produce including Mangalitsa pork, Devon Ruby beef, Suffolk Cross lamb, vegetables, and fruit. The farm is a not-for-profit community enterprise providing services for people with learning disabilities, physical disabilities and mental ill health diagnosis in the community. All the St Enodoc team enjoy spending days at the farm, even helping with the lambing each spring.

The St. Enodoc has seventeen double rooms and four suites, decorated in bright coastal colours and with quirky and original oil paintings on the walls, and Bramley products in the bathrooms. Designed to be comfortable and practical, the family rooms also have kitchenettes and enough space for all ages to kick back and relax. Four legged friends are welcome to stay too!

The small but perfectly formed Spa offers a sanctuary to unwind, with two treatment rooms and a manicure/pedicure station, with Elemis products used for treatments. On warmer days the pool is the ideal place to relax in the sunshine, enjoy a game of Pétanque and a glass of chilled Camel Valley from the nearby vineyard. In the summer months the terrace hosts sumptuous barbeques, with a plethora of delicious seafood and meats served in the sunshine overlooking the estuary.

Watersports can be arranged at nearby Wavehunters and private surf lessons with George Stoy at George’s Surf School in Polzeath. Golfers have only a short walk to one of the finest golf courses in the South West, with the St Enodoc Golf course just moments from the hotel. The Camel Trail is a flat and enjoyable bike ride, and bike hire can be arranged in Polzeath, just a short ferry ride away from the hotel. However, many guests enjoy simply relaxing in their home from home, and it is little wonder that so many guests return annually to sink into the welcoming charm of The St Enodoc.

Rooms from £170 B&B

EDITOR NOTES

The St Enodoc Hotel

The St Enodoc Hotel, on the Came Estuary in Rock, Cornwall, has 17 rooms, including 4 suites, boutique spa and delightful heated swimming pools in the hotel’s beautiful gardens. Dining can be enjoyed at the fine dining ‘Karrek’ or for a more laid back meal ‘The Brasserie’ is ideal for all day. Guy Owen oversees the passes in both kitchens, sourcing local ingredients from Cornwall and the hotel’s own Made Well Farm.

Born and bred in Cornwall, Guy started his hospitality career in kitchens around Cornwall as a Junior Chef picking up as much as he could, it is from this initial period that his love for fish and seafood stems. Guy’s first experience of Michelin starred cooking came via a job at Gordon Ramsay at Claridge’s where he discovered the attention to detail required when cooking to this level; Guy was promoted to Demi chef de partie during his time here in 2005 and 2006. Guy cites his time at L’etranger as the source of much of the Asian influence evident in his menus, L’etranger was a French/Japanese fusion restaurant owned by Jerome Tauvron (formerly of 3 Michelin starred Pierre Gaigniere).

Guy went on to work at one Michelin starred La Trompette in Chiswick and 2 Michelin starred Gidleigh Park in Devon, extending his understanding of what is needed to produce Michelin level food. More recently, Guy has returned to Cornwall with stints at The Cornwall Hotel and The Driftwood Hotel. In his most recent role, Guy worked out of The Idle Rocks in St Mawes as Executive Head Chef, overseeing the menu and kitchen and bringing national recognition to the restaurant. Guy took over the kitchen at the St Enodoc in 2020.

Press Contacts

The Massey Partnership

Tel 07939584215

Diana Massey [email protected]

Alice Noakes [email protected]

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