About US

The Plume of Feathers is the most inviting of places.

Our cosy, dog-friendly retreat blends the warmth and character of a traditional inn with a stylish, contemporary ambience. Exposed oak beams, a roaring log fire and a natural spring hark back to the past, while vibrant art, a light-flooded conservatory and innovative dishes create a modern edge.

Once you’ve had your fill of country-pub food packed with local ingredients, retreat to one of our boutique bedrooms where you can soak in the bath and slip between Egyptian cotton sheets. Converted from the original barns, stables and hen houses to which their names allude, our dog-friendly accommodation features country-style furnishings, modern artwork and all mod cons.

Drink and dine in a cosy ambience; sleep in utter comfort. The Plume of Feathers is the perfect choice for a luxury break in Cornwall.

Our Team

We aim to provide the very best customer service and dining experience but know that we couldn’t do that without a skilled and motivated team. We’re proud of what they achieve and so like to hero them, with thanks here.

Who is who

PAUL PARTRIDGE (VENUE MANAGER)

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Paul’s passion for hospitality knows no bounds. Hailing from Birmingham, aged just 19 he packed his travelling bags, left the city and headed for the South West.

His natural flair, attention to detail and wonderfully personable manner made him a perfect front of house host.

With years of experience in the industry he joined The Plume in 2009 as Venue Manager. Paul has worked hard at nurturing the local trade and now ensures The Plume of Feathers maintains its reputation as one of Cornwall’s best foodie destination pubs.

When he is not manning the show you’ll find Paul walking his dog, feasting with friends and supping the odd pint of well-kept real ale.

NAT TALLENTS (EXECUTIVE CHEF)

Nat began her cooking career at 23 after 8 years of working both as waitress and a restaurant manager. However, with 3 strong mentors in the early days she picked up skills and techniques very quickly which has skyrocketed her career in the culinary world. After only 18 months she held her first Head Chef position in West Yorkshire and this is where her culinary adventure began. In 2012 she took part in BBC’s MasterChef: The professionals, whilst she didn’t win she got to the third round and was able to cook for one of her food heroes Michel Roux Jr. After a few more years up North she then decided to spread her wings and head to the South West to follow her dream of living by the sea in Cornwall. Now she is excelling as our Executive Chef overseeing both Lewinnick Lodge and The Plume of Feathers. For more information, you can take a look at her website or follow her on social media.

OUR MANAGEMENT TEAM

HEAD CHEF: Steve Coad
A true Cornish boy Steve started in the industry when he was only 15. Working in various prestigious hotels and restaurants, he developed his skills and passion for working with the rich and plentiful Cornish larder. Joining the team in 2010 he started as Sous Chef, Steve’s positivity and enthusiasm has been the foundation of The Plume’s success in recent years. In 2015 he accepted the role as Head Chef and has not looked back.

 

DUTY MANAGER
Charlotte Vincent

 

FINANCE MANAGER
Jo Macphail

 

ASSISTANT TO THE DIRECTORS:
Claire Stent

Working with us

Great hospitality is all about people, passion and commitment and we’ve got lots of that! Whether it’s the people who work for us or the suppliers working with us, we aim for a rewarding experience all round.

Join our team

We are always looking for enthusiastic & passionate people who are interested in a career in hospitality or just require part time/seasonal work. Please send a CV and covering letter to our venue manager Paul Partridge at theplume@hospitalitycornwall.com click the link on the left.

Apply now

Environmental Policy

We have recently updated our environmental policy. With our addition of a new biomass boiler system our carbon footprint is better than ever, we are currently saving 54.1 tonnes of co2 per year.

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Refuel and Charge Up!

The Plume is proud to be a destination charge point for Tesla and other electric cars. Charge your vehicle while you relax over dinner in the restaurant or overnight when you stay in one of our boutique bedrooms.

Find out more at www.tesla.com

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BENEFITS OF BIOMASS HEATING:

The use of biomass in heating systems is beneficial because it uses agricultural, forest, urban and industrial residues and waste to produce heat and electricity with less effect on the environment than fossil fuels. This type of energy production has a limited long-term effect on the environment because the carbon in biomass is part of the natural carbon cycle; while the carbon in fossil fuels is not and permanently adds carbon to the environment when burned for fuel (carbon footprint). Historically, before the use of fossil fuels in significant quantities, biomass in the form of wood fuel provided most of humanity’s heating.

Awards & achievements

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2017 RECOGNITION OF EXCELLENCE HotelsCombined
9.7 Rated by guests