Hotel Tresanton, St. Mawes 2010.

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A breakfast of Iranian figs, beetroot juice before our trip across the fowl mouthing feature. To trip along and languidly design upon St. Mawes.

Carpaccio, Cornish duck. Lucky I have money to roll in for forming luxury. Tips?

Pinot grigio. Tiefffenbrunner alto adige, 2008! Spot on for lunch with carpaccio. Nearly Austrian. No cliched Italian veneizan.

Hmmmm. Rested finally from heavy week. Sinking my teeth into duck about now! S. Pellegrino and plonk.

The simplicity of the dark duck meat cake at hotel was excellent: confit.

How would the addition of a slight crunch, like of hemp seeds, have affected that plate?

The meal didst skin me, but I am grateful at £38.

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