At Housel Bay, there is a distinct focus on using fresh, locally sourced and seasonal produce. Fiona works closely with small producers in the area, ensuring that they supply her with the highest standard of ingredients that she demands. Making the most of what is in season is exciting for the diner and also for the kitchen. Menus are constantly changing to utilise the vast array of quality produce that Fiona has access to. Just about everything is homemade on the premises at Housel Bay. Fiona is very particular about only using free range eggs and poultry; also fish from sustainable resources, caught using ethical methods.

The vast majority of produce on offer is locally sourced and if not from Cornwall, then from the Southwest of England. Although Fiona is from New Zealand, you will not find NZ lamb on the menu. Keeping food miles to a minimum is crucial and Fiona believes that fresh ingredients always taste better, when they have not travelled long distances.