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The Restaurant
A few examples of our menu dishes
Now in its 10th year, Chuffers has
an unhurried atmosphere in which to enjoy the best fresh
Cornish produce cooked and presented in a modern style.
 Situated
on the outskirts of Fowey, next to the ferry across the
river to Bodinnick, one diner described it recently as
‘a hidden delight’.
Owners Mike & Marcia endeavour to provide a relaxing
experience, from a drink on the sofa before your meal
through to attention to details that make the evening
special. They believe that dining in a restaurant is not
just about the food (although very important); it is
also about having a great evening out.
The menu is inspired by the best local produce that
Cornwall can offer. We use local fish, seafood, game,
vegetables & cheeses to create our varied menu,
including vegetarian dishes. Our desserts are home made
and feature local hand made ice cream and clotted cream.
 We
are fully licensed with a balanced wine list with
something for everyone. Our house wines start at £8.95 a
carafe (£13.50 a bottle).
Here are some examples of the local produce that we use:
Boddingtons Strawberries from Mevagissey
Cornish Early Potatoes
Local Asparagus
Trewithen Farm Clotted Cream
Fowey Mussels
Local Pork & Beef from Tywardreath Butchers
Crab from Newlyn
Fish from Newlyn & Celtic Fish & Game
Cornish Cheeses: St Endellion Brie, St Anthony’s Goat’s,
Cornish Blue
An example of our extensive Dinner Menu
Sample Menu
first courses
Wild Boar Terrine with Armagnac, served with an apricot
& fresh ginger chutney
A Puff Pastry Tartlet with Cornish Brie, Sunblush Tomato
& a Tomato & Basil Sorbet
Warm Salad of Char-Grilled Ostrich with a Port &
Redcurrant dressing
Fowey Mussels steamed in a white wine, chive, & garlic
cream
A Newlyn Crab Cake on Niçoise salad with warm
hollandaise sauce
Local Scallops wrapped in Parma Ham with a shallot &
mustard dressing
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main courses
main courses are inclusive of side dishes of potatoes
and fresh vegetables
Roasted Chicken Breast stuffed with Cornish Blue Cheese
& Cherry Tomatoes
Asparagus & Cornish Goat’s Cheese ’en croûte’ with a
tomato & garlic drizzle
A Seafood Medley of King Prawns, Fowey Mussels & Red
Mullet in a
white wine & shallot cream with a touch of chilli
Duck Breast carved around Sweet Potato Puree with a
Mango & Ginger sauce
Fillets of Sea Bass on a bed of fresh asparagus with a
prawn & saffron sauce
Locally produced Lamb Rump on a Bubble & Squeak patty
served with a Rosemary & red wine sauce
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desserts
Home-made Meringue with Treleaven’s Ice Cream &
Trewithen clotted cream
Lavender Crème Brulée
Crepes with Boddingtons strawberries & warm dark
chocolate sauce
Conference Pear, Ginger & Lime Tarte Tatin with warm
crème anglaise
Warm Sticky Chocolate Pudding served with a white
chocolate cream sauce
Iced White Chocolate Terrine with fresh raspberries & a
raspberry & elderflower coulis
A Trio of Local Cheeses (St Endellion Brie, Cornish Blue
& St Anthony’s
Goat’s cheese) with a glass of Ruby Port
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