traditional dining & a modern bar - all under one historic roof.
Eagle House has always brought different people together.
Some join us for a traditional Sunday lunch with all the favourites. Others call in for cocktails, locally distilled gin or dinner with friends. Some prefer the character of our restaurant, while others feel more at home in the relaxed surroundings of our award-winning bar.
That combination is what makes Eagle House a little different. Historic without being stuffy, traditional without standing still, and with food and drink to suit a wide range of appetites and tastes.
More than 260 years of Launceston history
Eagle House was built in 1764 as a grand townhouse for Coryndon Carpenter, a former Mayor of Launceston and Constable of Launceston Castle.
Standing directly beneath the castle, the building has watched Launceston change for more than 260 years. Its red-brick Georgian exterior, original architectural details and historic railings are now protected by its Grade II* listed status.
During the Napoleonic Wars, French officers were housed at Eagle House. The imperial eagles on the gateposts are connected to this period and remain one of the building’s most recognisable features.
The house became a hotel during the 1960s and, after a major restoration, reopened under Bill and Becky Perry in 2017. Today, it remains a hotel, restaurant, bar and gathering place at the heart of the town.
Traditional dining in Launceston
There are times when only traditional food will do.
Our menus include familiar favourites, seasonal dishes and a proper Sunday lunch, prepared by Head Chef Kevin Stephens and his kitchen team. We use quality ingredients from Cornwall and the surrounding area, including meat from Launceston butcher Philip Warren.
Lunch is served seven days a week:
- Monday to Saturday, 12–2.30pm
- Sunday lunch, 12–3pm
Dinner is served every evening from 6–8.30pm.
Alongside the traditional dishes, you will find alternative choices for those who fancy something lighter, more contemporary or simply a little different.
A modern, award-winning bar
The historic setting may be traditional, but our bar is very much part of modern Eagle House.
Open every day from 11am, it is home to a working copper gin still used to produce our own Eagle One Gin. Alongside our locally distilled gin, the bar serves a wide choice of cocktails and drinks, making it just as suited to an after-work catch-up as a celebration or relaxed evening with friends.
You can eat in the restaurant or choose the less formal setting of the bar. The same kitchen and menus are available, so where you sit is simply a matter of what suits you.
Dining with views across Launceston
The restaurant, bar and terraces all make the most of Eagle House’s elevated position beneath Launceston Castle.
From inside, you can look across the Kensey Valley and surrounding countryside. When the weather allows, our terraces offer the chance to eat or enjoy a drink outside with some of the best views in town.
Whether you prefer a traditional dining room, the atmosphere of the bar or a table on the terrace, there is space to enjoy Eagle House in your own way.
Food and drink for every occasion
You might be meeting colleagues for lunch, bringing the family together on Sunday, catching up with friends over cocktails or looking for somewhere to have dinner without cooking it yourself.
Eagle House combines the character of a Grade II* listed Georgian hotel with modern food, an award-winning bar and views across Launceston.
Lunch and dinner are served seven days a week. Booking is recommended, particularly for Sunday lunch and weekend evenings.
It's nearly time for our annual tradition!
Though we have been planning for months already, Christmas at Eagle House doesn’t really begin until the tree arrives.
Every year, towards the end of November, an enormous Christmas tree is brought into the hotel from a local farm. Getting it through the doors and standing securely is quite the undertaking, with many hands drafted in for the annual tradition. Though it might be quite the mission once it is decorated and the lights are switched on, the whole building changes.
Over the years, the tree has become something of a Christmas tradition in Launceston. Guests come especially to see it, meet friends for a drink and take their annual photograph beside it.
For us, its arrival marks the start of the Christmas party season.
A real Christmas tree from a local farm
We have always felt that a building like Eagle House needs a proper tree at Christmas – and not a small one.
The scale of our Grade II historic Georgian hotel means it can carry something quite special. Once the tree is standing and decorated, it becomes the centre of Christmas at Eagle House, greeting everyone who joins us throughout December from the moment they walk in through the doors.
Sourcing it from a local farm is important too. Just as we work with local food and drink producers throughout the year, we want our Christmas traditions to remain connected to the area around us.
The tree will arrive at the end of November, and we will share photographs on our social media pages once it is safely in place and fully decorated.
Christmas party nights in Launceston
The arrival of the tree also means our Christmas party nights are nearly here.
This year’s party nights will take place on:
Friday 4th December
Saturday 5th December
Friday 11th December
Saturday 12th December
Friday 18th December
Saturday 19th December
Our party nights bring friends, work colleagues and groups together for festive food, music and a proper Christmas evening in the beautiful surroundings of Eagle House.
Advance booking is essential. Full timings, menus and booking information can be found on the Eat section of our website.
Christmas lunches at Eagle House
For those who would like to get everyone together without attending a full party night, we will also be serving Christmas lunches.
These are ideal for a family gathering, lunch with friends or a more relaxed celebration with work colleagues.
Christmas lunches will be available Tuesday to Thursday during the festive season, served during our lunchtime service from 12pm to 2.30pm.
Christmas lunches must be booked in advance and you can find the menu and further information on the Eat section on our website.
Christmas at Eagle House Hotel
Whether you are joining us for a party night, gathering everyone for Christmas lunch or simply calling in for Christmas cocktails and to see the tree, we look forward to welcoming you.
Keep an eye on our social media pages for the arrival of this year’s tree, behind-the-scenes reel and further Christmas updates.
From the Moor to our menu
When you have one of the country’s most respected butchers just a few minutes from your kitchen, it makes sense to use them.
Eagle House Hotel sources meat from Philip Warren, a family butcher and farming business rooted here in Launceston. Its story reaches from the shop at Pennygillam to farms across Bodmin Moor, Dartmoor, the Tamar Valley and the North Cornish coast.
For us, buying from Philip Warren means working with a local supplier that knows where its meat has come from, how the animals were reared and why breed, time and traditional butchery all affect what eventually arrives on the plate.
A Launceston butcher since 1880
The original butcher’s shop opened in Launceston in 1880. The Warren family took over the business in 1979, retaining its traditional skills while developing the farming side of the operation.
Today, Philip’s son Ian runs the business, while members of the family remain involved across the farms, shop, cutting rooms and office. Philip has returned his focus to farming native breeds on Bodmin Moor.
Despite supplying restaurants across the country, its roots remain firmly in Launceston. The meat is aged and cut behind the local shop, where traditional whole-carcass butchery is still practised.
Why do native breeds matter?
Philip Warren specialises in native British cattle suited to the landscape of the South West. These include Red and South Devons, Galloways, Dexters, Welsh Blacks, Aberdeen Angus and Red Herefords.
These breeds grow more slowly and naturally carry more fat than much of the uniform meat produced for supermarkets.
That fat is important. It protects the meat while it is being aged and contributes to its flavour and texture. The beef supplied by Philip Warren is dry-aged on the bone for a minimum of 28 days, allowing moisture to leave the meat while its flavour becomes more concentrated.
It takes longer, but that is rather the point.
Supporting smaller West Country farms
Alongside its own farming, Philip Warren works with around 100 independent farms across Cornwall and the wider West Country.
Many rear native breeds on moorland, hillsides and smaller farms where standardised commercial livestock is not necessarily the right fit. By buying animals of different shapes and sizes, the business provides an important route to market for farmers who may not meet the rigid specifications demanded by large supermarkets.
Every animal can be traced back to a farm and farming family. That provenance matters to us because “local” should mean more than simply having a Cornish name on a menu.
It should mean understanding where an ingredient came from and maintaining a genuine relationship with the people producing it.
Traditional butchery still matters
Philip Warren buys whole animals rather than boxes of pre-cut meat. The carcasses are aged on the bone and then broken down by trained butchers, with individual cuts prepared for different kitchens and methods of cooking.
This allows more of each animal to be used and gives our chefs access to cuts chosen for the dish they are creating, rather than limiting the kitchen to a standard selection.
It also preserves a skilled local trade. Butchery is something learned through years of practical experience, and Philip Warren continues to train the next generation in the traditional craft.
Local meat on our menus in Launceston
At Eagle House, Head Chef Kevin Stephens and the kitchen team use Philip Warren meat across our lunch, dinner, Sunday lunch and function menus.
Good ingredients do not need to be disguised. They need to be treated properly, cooked with care and allowed to taste as they should.
Choosing a supplier based in our own town also keeps more of the value within the local economy. It supports the butcher, its employees, its network of smaller farms and the families behind them.
From cattle grazing the moor and Tamar Valley to the butchers working behind the block in Launceston, there is a real chain of people and skills behind the meat served at Eagle House.
That is why we use Philip Warren.
Why we use barbara lake's cornish clotted cream at eagle house hotel
Sometimes it is the simplest ingredients that make the biggest difference.
At Eagle House Hotel, we use cream produced by Barbara Lake near Launceston. Rich, local and full of flavour, it appears across far more of our menus than you might realise – from our Cornish cream teas and homemade desserts to savoury dishes, function buffets and even our vanilla iced latte cold foam.
For us, using local produce is about more than shortening the distance between the farm and our kitchen. It is about knowing where our ingredients come from, supporting people who produce food locally and choosing quality that can genuinely be tasted.
Traditionally made Cornish cream near Launceston
Barbara Lake has been making cream and butter at Priors, her smallholding at Coads Green near Launceston, since 1979.
Her traditional methods were learned from her mother and belong to a style of small-scale Cornish dairy production that has become increasingly rare. It is a properly local product with a long history behind it – and exactly the sort of ingredient we are proud to use at Eagle House.
Cornish cream teas in Launceston
Its most traditional appearance is, of course, in our Cornish cream teas.
Freshly baked scones are served with strawberry jam and a generous helping of Cornish clotted cream. We are in Cornwall, so the jam goes on first.
Cream teas are available seven days a week and can be enjoyed inside our historic Georgian hotel or on one of our terraces when the weather is kind. Served with tea or coffee, they are ideal after exploring Launceston Castle and the town, or simply as an excuse to meet someone for a proper catch-up.
From our kitchen to our dessert menu
Cream is also an important ingredient in our kitchen. It adds richness and balance to sauces, soups and savoury dishes, while bringing texture and flavour to desserts.
You will find it used throughout our lunch and dinner menus, as well as in the food we prepare for private functions, celebrations and buffets. Using a quality local cream gives our kitchen team an excellent ingredient to work with, whether it is playing the leading role or quietly making the rest of a dish better.
A Cornish ingredient with a modern twist
Not every use has to be traditional.
Our vanilla iced latte is finished with a smooth cold foam made using Barbara Lake cream. It is cool, lightly sweet and just indulgent enough – bringing a local Cornish ingredient to one of our more modern drinks.
It is a small detail, but these details matter. From afternoon cream teas to party buffets, restaurant dishes, desserts and iced coffee, we would rather use something made nearby by someone who cares about the product.
Why is local cornish produce so important to our menu?
Cornwall produces some of the best food in the country, and we are fortunate to have so much of it right here on our doorstep.
At Eagle House Hotel, our kitchen team, led by Head Chef Kevin Stephens, uses quality local and seasonal ingredients to create dishes full of flavour. It means supporting local producers, reducing unnecessary food miles and serving food that reflects where we are.
Local food from Launceston and Cornwall
For us, buying locally is not simply something to add to a menu. It is about knowing where our ingredients have come from and choosing suppliers who care about quality as much as we do.
Our meat is sourced from Philip Warren, the award-winning family butcher based just outside Launceston. The Warren family has worked with local farmers for generations and has built an exceptional reputation for native and traditional breeds reared across the West Country.
Being able to source meat of this quality so close to the hotel gives our chefs an excellent starting point. Good cooking begins with good ingredients, and when produce has already been grown or reared with care, it does not need to be overcomplicated.
Why does seasonal food taste better?
Eating with the seasons means ingredients can be used when they are naturally at their best. It gives our kitchen team the opportunity to respond to what is fresh and available, rather than serving exactly the same dishes throughout the year.
Seasonal produce also brings variety to the menu. The food that feels right on a warm afternoon on the terrace is very different from the dishes we look forward to when the evenings draw in.
This approach allows Kevin and the team to create thoughtful, flavourful food while making the most of produce from Cornwall and the surrounding area.
Where can you eat locally sourced food in Launceston?
Eagle House sits beneath Launceston Castle, right in the heart of the town. Our historic Georgian building is home to a restaurant, two terraces and an award-winning bar, where you will also find the still used to make our own Eagle One Gin.
You can join us for lunch or dinner seven days a week, whether you are meeting friends, getting the family together, stopping during a journey on the A30 or looking for somewhere to eat while exploring Launceston.
On a fine day, our Kensey Valley Terrace has some of the best views in town and is a lovely place to enjoy lunch, drinks or a relaxed meal outside. Inside, the character of the original building gives every room its own atmosphere.
Lunch and dinner at Eagle House Hotel
Our menus offer a choice of carefully prepared dishes made with good ingredients and served without unnecessary fuss. From a relaxed lunch to dinner with friends, the focus remains the same: local produce, proper flavour and a warm welcome.
Lunch is served from 12pm until 2.30pm, with dinner served from 6pm. Our bar is open every day from 11am, so you are also welcome to call in for coffee, drinks or a locally distilled Eagle One Gin.
Booking is advised. Call us on 01566 774488 to reserve your table.
Meet Bob - the story behind the still at cornwall's only gin hotel
Every bottle of gin has a story.
Ours begins with Bob.
Standing proudly in the bar at Eagle House Hotel & Distillery in Launceston, Bob is far more than a beautiful piece of polished copper. He’s the heart of Eagle One Gin, quietly producing every bottle that finds its way into a Gin & Tonic, cocktail or gin flight served in our hotel.
And yes, before you ask – he really does have a name.
Why Bob?
Bob is named after Robert, Count of Mortain, William the Conqueror’s half-brother and one of the most powerful men in Norman England.
Following the Norman Conquest, Robert became Earl of Cornwall and built the original Launceston Castle, which still overlooks the town today.
As Eagle House sits in the shadow of the castle, it seemed only fitting that our still should carry the name of one of Launceston’s most significant historical figures. It’s a small nod to the town’s rich heritage and another reminder that history is woven into almost everything we do here.
From a tiny beginning
Like many great ideas, Eagle One Gin started on a much smaller scale.
Before Bob arrived, our first experiments in distilling took place on a tiny one-litre still called Dulcie. She allowed us to refine recipes, experiment with botanicals and learn the art of distilling before taking the next step.
As demand for Eagle One Gin grew, so did our ambitions.
Bob was commissioned as a bespoke 230-litre copper still, allowing us to produce Eagle One Gin in larger batches while maintaining the same attention to detail and quality that inspired the very first bottles.
Today, every batch is still carefully crafted, because great gin is never rushed.
Why copper?
If you’ve ever wondered why so many traditional stills are made from copper, there’s a good reason.
Copper helps remove unwanted sulphur compounds during distillation, producing a cleaner, smoother spirit while allowing the delicate flavours of the botanicals to shine through.
It’s a material that’s been trusted by distillers for centuries and remains an essential part of creating premium craft gin today.
Bob may look impressive, but every curve and every piece of copper has a purpose.
A distillery at the heart of the hotel
What makes Eagle House truly unique isn’t just Bob himself – it’s where you’ll find him.
Rather than being hidden away behind closed doors, our still takes pride of place inside the hotel bar, where guests can see exactly where Eagle One Gin is made.
As Cornwall’s only hotel with its own working gin distillery, visitors can enjoy lunch, dinner or drinks while sitting just a few feet from the place where every bottle begins its journey.
It’s an experience that’s difficult to find anywhere else in the county.
More than just gin
Bob has become part of the Eagle House story.
He’s photographed by visitors, admired by gin lovers and even plays a part in weddings and celebrations held at the hotel. Couples have exchanged vows beside him, guests have toasted birthdays with Eagle One Gin, and countless conversations have started simply by asking, “What’s that beautiful copper still?”
He’s more than a piece of equipment.
He’s become part of the character of Eagle House.
Meet Bob for yourself
Whether you’re passionate about craft gin or simply curious to see what makes Eagle One Gin different, we’d love to welcome you.
Join us for lunch, dinner, cocktails or one of our gin experiences, and meet Bob for yourself.
After all, every great gin has a story.
This is ours.
What is a london dry gin? (and does it have to be made in london?)
If you’ve ever picked up a bottle labelled London Dry Gin, you wouldn’t be alone in assuming it was made in the capital. In fact, it’s one of the biggest misconceptions in the gin world.
The truth is, a London Dry Gin can be made anywhere. The name refers to how the gin is made, not where it’s produced.
So, what exactly makes a London Dry Gin, and why is it considered the benchmark for quality?
It’s all about the distillation process
To be called a London Dry Gin, strict production rules must be followed.
Unlike flavoured spirits that have ingredients added after distillation, a London Dry Gin must gain its flavour naturally during the distillation process. The botanicals are distilled together with a high-quality neutral spirit, creating a clean, crisp and balanced gin without the need for added sugars or artificial flavourings afterwards.
The result is a spirit where every botanical has a purpose and every flavour is carefully balanced.
Juniper must always lead
Whatever other botanicals are used, the dominant flavour in any London Dry Gin must always be juniper.
This distinctive pine-like berry is what gives gin its unmistakable character.
Alongside juniper, distillers often use ingredients such as coriander seed, angelica root, citrus peel, cardamom, liquorice root and orris root, carefully adjusting the recipe to create their own signature style.
Each recipe is unique, which is why no two London Dry Gins taste exactly the same.
Why quality matters
Creating a well-balanced London Dry Gin takes patience, precision and consistency.
Small changes in temperature, timing or the balance of botanicals can dramatically alter the finished spirit. That’s why many craft distillers prefer producing in smaller batches, allowing every run to be monitored closely and every bottle to meet the same high standard.
It’s this attention to detail that has helped craft gin flourish across the UK over the last decade.
Eagle One Gin
At Eagle House Hotel & Distillery in Launceston, every bottle of Eagle One Gin is distilled on site in our copper still, affectionately known as Bob.
As Cornwall’s only hotel with its own working gin distillery, we’re passionate about producing exceptional gin in small batches, using carefully selected botanicals and traditional distilling methods.
Guests can enjoy Eagle One Gin in our bar, restaurant or on the terrace overlooking the Cornish countryside, just a few feet from where it’s distilled. It’s a unique experience that combines craftsmanship, hospitality and history under one roof.
Discover the difference
Whether you’re new to gin or already have a favourite bottle at home, understanding what makes a London Dry Gin helps you appreciate the skill behind every pour.
If you’re visiting Cornwall, why not experience it for yourself?
Join us at Eagle House Hotel & Distillery for lunch, dinner or drinks, discover our Eagle One Gin, or book one of our gin experiences and learn more about the fascinating world of craft distilling.
Sometimes, the best way to understand great gin is simply to taste it.
WHY CORNWALL PRODUCES SOME OF BRITAIN'S BEST GIN
If you’ve enjoyed a great gin in recent years, there’s a good chance it was made in Cornwall.
Once best known for its rugged coastline, fishing villages and world-class produce, Cornwall has quietly become one of the UK’s leading destinations for craft gin. From small artisan distilleries to award-winning producers, the county has developed a reputation for creating exceptional spirits that capture the character of the landscape.
So, what is it that makes Cornish gin so special?
A county built on craftsmanship
Cornwall has always celebrated independent producers. Whether it’s cheese, wine, cider or seafood, there’s a genuine pride in making things well rather than making them quickly.
Gin is no different.
Many Cornish distilleries remain proudly independent, producing smaller batches where quality, consistency and flavour take priority. That attention to detail is one of the reasons Cornish gin has earned such a strong reputation across the UK.
Inspired by the Cornish landscape
Cornwall offers an abundance of natural inspiration.
Coastal air, wild hedgerows, fragrant herbs, citrus notes and carefully selected botanicals all influence the flavour profiles found in many Cornish gins. While every distillery has its own recipe, there’s often a freshness and brightness that reflects the county itself.
Rather than following trends, many producers create spirits that tell a story about where they’re made.
Small batch makes a difference
Unlike mass-produced spirits, small batch distilling allows every stage of the process to be carefully monitored.
From selecting botanicals to balancing flavours during distillation, smaller production runs give distillers greater control over the finished gin. The result is a smoother, more distinctive spirit where every ingredient has been chosen for a reason.
It’s a slower process, but one that’s worth taking the time to perfect.
Cornwall’s only Gin Hotel
At Eagle House Hotel & Distillery in Launceston, we’ve taken that idea one step further.
Rather than hiding our distillery away, we’ve placed our copper still, affectionately known as Bob, right in the heart of the hotel bar. Every bottle of Eagle One Gin is distilled on site, allowing guests to enjoy the finished product just a few feet from where it was created.
As Cornwall’s only hotel with its own working gin distillery, we’re proud to offer visitors something genuinely different.
Whether you’re joining us for lunch, dinner, cocktails on the terrace or an overnight stay, the distillery becomes part of the experience.
More than just a drink
For many visitors, discovering Cornish gin becomes part of exploring Cornwall itself.
Spend the morning exploring nearby Launceston Castle, enjoy lunch overlooking the Cornish countryside, or celebrate a special occasion in one of our historic rooms before relaxing with an Eagle One Gin & Tonic as the sun begins to set.
It’s these experiences that have helped Cornish gin become about much more than what’s in the glass.
Discover Eagle One Gin
Whether you’re already a gin enthusiast or simply curious to discover why Cornwall has become one of Britain’s most exciting gin destinations, we’d love to welcome you to Eagle House Hotel & Distillery.
Join us for lunch, dinner, cocktails or one of our new gin experiences and discover Eagle One Gin where it’s distilled.
Because every great Cornish gin has a story — and ours begins beneath the walls of Launceston Castle.
Cornwall's Only Gin Hotel. Discover Eagle One Gin at The Eagle House, Launceston
Looking for Cornish gin? Discover Eagle One Gin, distilled inside Cornwall’s only Gin Hotel beneath Launceston Castle. Stay, dine, taste and explore.
Cornwall’s Only Gin Hotel. Where History Meets Distilling
If someone asked you where to find a gin distillery in Cornwall, a Georgian hotel probably wouldn’t be your first answer. Yet tucked beneath the walls of Launceston Castle we have built something genuinely unique.
At the Eagle House Hotel we are Cornwall’s only hotel with our own working gin distillery, making us far more than simply somewhere to stay or enjoy dinner. It’s a place where we have brought history, hospitality and craftsmanship together under one roof.
A building with nearly 300 years of stories
Built in 1764, Eagle House has welcomed travellers, families and celebrations for generations. Today our Grade II* listed Georgian townhouse combines carefully restored character with modern dining, stylish accommodation and one very unexpected feature…
A working copper gin still standing proudly in the hotel bar. Most hotels have a wine cellar. We built a distillery!
Meet Bob
Our still is affectionately known as Bob.
Officially named Robert, Count of Mortain after the Norman noble closely associated with nearby Launceston Castle, Bob arrived in 2019 after we outgrew our original one-litre still, Dulcie. Today our bespoke 230-litre still produces every bottle of Eagle One Gin served in the hotel and beyond.
Because Bob sits within the bar itself, visitors can enjoy a drink just a few feet from where it was distilled.
It’s an experience very few venues can offer.
What makes Eagle One Gin different?
Every bottle begins with carefully selected botanicals and Cornish spring water.
Our seasonal collection includes:
Spring – Lemon & Elderflower
Summer – Raspberry, Blueberry & Lemongrass
Winter – Orange, Cardamom & Winter Spices
The result is a range of distinctive small-batch gins that celebrate the changing seasons in Cornwall.
More than just gin
Many guests first discover Eagle One Gin while joining us for lunch, dinner or cocktails on the terrace overlooking the Cornish countryside. Others choose Eagle House for weekend escapes, weddings, birthdays, anniversaries, business meetings and celebrations with family and friends. Whatever the occasion, our working distillery adds something genuinely unique to the experience.
Whatever brings you here, the gin distillery becomes part of the experience.
Planning something special?
One of our favourite moments is seeing couples marry beside Bob.
Very few wedding venues can offer photographs beside a working copper still before celebrating with cocktails distilled only metres away.
Add locally sourced food, comfortable accommodation and views across Launceston and the surrounding countryside and it becomes a day unlike any other.
Visit Eagle One Gin
Whether you’re looking for a relaxed lunch, an overnight stay, cocktails on the terrace or simply want to discover one of Cornwall’s most unusual distilleries, we’d love to welcome you.
You’ll find Eagle House Hotel just off the A30 in the heart of Launceston, making it an ideal stop whether you’re exploring Cornwall or travelling into Devon.
And if you’re wondering whether we’re passionate about gin…just wait until you meet Bob.