A guide to Cornwall’s food scene in September

There’s something magical about Cornwall in September. Summer lingers in the golden light on the beaches, yet autumn whispers through the orchards and hedgerows, heavy with blackberries and damsons. This is the month where nature, sea and land come together on your plate – apples crisp, mussels plump and the first wild mushrooms peeking through the forest floor. Eating here in September is more than sustenance – it’s a story of place and season.

Nestled on the quiet banks of the Camel Estuary near Rock, Porthilly Shellfish produces oysters and mussels that thrive in tidal waters. September is special as native oysters return to the season. Imagine shucking a briny oyster, sprinkling it with Cornish Sea Salt and pairing it with a splash of sparkling wine while feeling the estuary breeze.

These rope-grown mussels are suspended in the clean waters of St Austell Bay, plump and sweet by September. Quick steaming with cider or a touch of garlic butter transforms them into a simple, unforgettable dish that captures the essence of coastal Cornwall.

Cornish sardines are at their prime, rich and oily, ideal for grilling or preserving in escabeche. Sourced sustainably, they’re perfect for a simple late-summer feast – chargrilled with herbs and lemon, the smoky aroma mingling with sea air.

This mid-Cornwall creamery crafts cheeses with distinctive flavour – Yarg wrapped in nettles with a lemony brightness, Kern firm and caramel-sweet. Both pair beautifully with apples, pears or damsons for an authentic September bite.

Famous for its cream, milk, and butter, Trewithen Dairy captures the rich flavours of Cornish pastures. Their buttery products bring depth to pastries, vegetables or even simply spread over fresh bread.

Rodda’s has been producing traditional Cornish clotted cream for over a century, rich, silky and full of buttery flavour. Perfect for afternoon cream teas with damsons or fresh September berries, or as a decadent addition to desserts and baked goods, it’s a taste of Cornwall that’s instantly recognisable and utterly indulgent.

Crisp sparkling wines and elegant stills define Camel Valley. September is the last month for vineyard tours, making it the perfect time to toast oysters, mussels or a picnic among the vines.

Ciders and apple juices pressed from local orchards complement pork, game and fruit-heavy dishes. The subtle sweetness and tannins add depth to a seasonal menu.

Healeys Cyder Farm crafts a range of traditional and modern ciders from locally grown Cornish apples. September is perfect for tasting their crisp, refreshing cider and pressed juices, whether enjoyed straight from the orchard or paired with seasonal dishes like roast game, baked apples or fresh cheeses. The farm also offers tours and tastings, making it a hands-on way to experience Cornwall’s orchard bounty.

A hyper-seasonal seafood tasting menu showcases mackerel, sardines, crab and oysters. Every dish celebrates the Atlantic bounty of September.

This intimate seafood spot often features mackerel tartare, crab and local mussels or sardines, all prepared with freshness and flair.

Michelin-starred and produce-led, Ainsworth highlights orchard fruits, game, and seasonal vegetables, creating elegant yet approachable plates.

Chef Bruce Rennie crafts ultra-local seafood dishes, from oysters to line-caught fish, letting the season shine on every plate.

Farm-to-fire cooking pairs mushrooms, orchard fruits and early-season game in inventive dishes. Their Michelin Green Star status underscores sustainable excellence.

Jude Kereama’s Asian-inspired seafood spot elevates sardines and mackerel with bright, bold sauces.

Celebrating the namesake fish, the menu also showcases local shellfish and seasonal catches in simple, flavourful ways.

Sometimes the best way to enjoy Cornwall’s seasonal bounty is in the comfort of your holiday home. Our partnership with Yhangry makes this possible: private chefs arrive with fresh, local ingredients and craft the meals you crave.

Seafood feast: Porthilly oysters on the half shell, rope-grown Fowey mussels steamed with cider, and chargrilled Cornish sardines with tomato and fennel salad.

Autumn game: Roast partridge with celeriac puree, blackberries, and wild mushrooms, paired with a crisp Cornish cider.

Cheese and orchard: Lynher Yarg with damson chutney, fresh Cornish bread, and a chilled glass of Cornish sparkling wine.

Yhangry chefs handle everything – from sourcing ingredients to cooking and clearing up – so you can savour the very best of Cornwall without leaving your home. It’s a chance to turn your holiday kitchen into a seasonal tasting room, celebrating the flavours of September exactly how you want them.