The sumptuous gardens of Cornwall's Budock Vean on the Helford River are yielding up their bounty at the end of October as guests clink glasses for the hotel's famous Champagne Gourmet Weekend.

Fruit from the ancient apple orchards will be carried away by the world famous ice-makers of Roskilly Farm, nearby on the Lizard Peninsula, and transformed via their secret recipe into divine sorbet to cleanse diners' palates between locally sourced delicacies on the five-course gourmet menus.

Crisp fresh radishes – the first crop from green-fingered chef Matthew Malcolm's newly established kitchen garden – will garnish mouth-watering  plates of local fish and crab, game and fowl, salad, fruit and cheese – all accompanied by perfectly matched wines and Champagne from the house of Laurent Perrier.

And for those needing a little daytime sweetness after the night before, bees from the Budock Vean's own hives are producing honey for the essential toast, yoghurt and scones which herald in the second gourmet feast of the weekend.

“We've been making ice cream and sorbet, along with our clotted cream, fudge, chutneys and jams at our lovely organic farm for the last three decades,” says Toby Roskilly, “and it's great to work with other like- minded people – like Martin Barlow and the Budock Vean team – who know the value of local sourcing and genuinely good, wholesome food.”

The Budock Vean's Gourmet weekends are real house-party events with plenty of ways to work off the good food and drink – from rounds of golf, and games of tennis, to hot-tubbing or swimming in the large pool with its roaring open fire, or simply enjoying the luxury of the Natural Health Spa.

There are also some of the country's most scenic coastal and country walks outside the hotel's front door – not least through its 65 acres of grounds and sub-tropical gardens which run down to the Helford.

“Our Gourmet Weekends are among the highlights of our year,” says Martin Barlow, whose family has owned the hotel for more than twenty five years. “Everyone is here to enjoy themselves and often our guests have been here many times before so there's a real party feel of friends getting together to enjoy lovely relaxing surroundings and of course, fantastic food.

“We source as much as possible from suppliers on our doorstep so working with Roskilly's is a perfect match for us. And our apples, honey and radishes are just part of our Good Life ethos: we already compost extensively and use green technologies throughout the hotel and organically-managed grounds – and by the Spring our Kitchen Garden will be something to behold!”

ENDS

Notes to Editors:-

• The multi award winning Budock Vean Hotel is a family run, luxury four star hotel with outstanding leisure facilities include a spectacular indoor swimming pool with log fire, sauna, outdoor hot tub, natural health spa, 9-hole golf course, tennis courts, private foreshore and award winning restaurant specialising in best Cornish produce. The hotel's 65 acres of sub-tropical gardens running down to the Helford River are set amid some of the most beautiful natural coastal and river scenery in the country. 
  For more please see www.budockvean.co.uk
• The Budock Vean's first 2014 winter Gourmet Weekend runs from Friday 31 October to Sunday 2 November and costs from £199 per person. It features a Special Champagne Gourmet Dinner on the Saturday evening starting with a pre-dinner Champagne reception and with Champagne also served with some of the courses through the Saturday night dinner. 

Prices include:-

• Two nights' accommodation
• Two five-course Gourmet dinners with coffee and selected wines on both nights
• Full-English breakfasts
• Unlimited golf, swimming, sauna, outdoor hot tub, tennis and snooker

The weekend can be extended at a discounted rate of £78 per person, per additional night in a standard room and £91 per person, per additional night in a superior room including dinner, bed and breakfast.

For more information see http://www.budockvean.co.uk/special-breaks-in-cornwall/gourmet-weekends

• Roskilly's world-famous organic working farm at St Keverne on the southern tip of Cornwall has been run by the same family for almost sixty five years. All their delicious ice creams, fudge and yoghurts are made using rich organic milk and cream from the 125-strong herd of Jersey cows which graze on pastures that have been farmed in traditional and sustainable ways for generations. The farm also makes its own sorbets, chutneys, jams and mustards – and works with other local growers to make bespoke products from their own harvests. To find out more visit http://www.roskillys.co.uk/  or call 01326 280479. 

Contacts:-

• Louise Midgley Communications – 01326 316678 / 07831 696093 - louise@midgleycomms.co.uk
• Budock Vean Hotel – Melanie Dixon-Phillip – 01326 252112 - management@budockvean.co.uk

Roskilly's – Silke Roskilly – 01326 280479 – silke@roskillys.co.uk