Hustyns exists primarily to provide a dinner and all day brasserie service for the resort's residents and guests; not everyone realises, however, that the same high standards are available to all-comers. Their Head Chef, Lyon, together with his team of seven chefs is providing fine international cuisine in the sixty five seater restaurant, as well as in the all-day brasserie, which accommodates a further fifty five.

The restaurant menu changes daily and normally offers five starters, six mains and five desserts plus cheese. The emphasis is on fresh local ingredients, with a large proportion drawn from the 187 acre estate which makes up the resort, while seafood comes from nearby St Ives and the beef and lamb from within Cornwall.

A well-loved starter is the confit of pork belly with capers and Caesar dressing, a dish deriving from vitello tonnato. The meat is cooked slowly for up to four hours in goose fat with garlic and thyme and served with a dressing made from fresh anchovies and Parmesan.

Demonstrating his international pedigree, Lyon, offers a whole gilthead bream, pan-fried and served with cockles and involving chorizo, capers, home-dried tomatoes and shallots. In the desserts department classicism tends to prevail and elderflower jelly with wild berries and clotted cream provides a fitting finish, possibly even leaving a corner for the very fine Exmoor Blue, served with chutney.

The wine list is well mannered, if somewhat wallet-bending, with house wines from £15.75 for an Italian Merlot and a Pinot Grigio.