The Ultimate Cornish Pasty Tour
The Cornish pasty is more than just food—it’s Cornwall’s culinary soul. A proper pasty, hand-crimped and steaming fresh from the oven, tells the story of Cornwall’s mining heritage, its independent spirit, and its fierce pride. This guide takes you on a tour of Cornwall’s finest pasty makers, from world-renowned institutions to tiny village bakeries known only to locals.
Understanding a Proper Past
Before diving in, understand what makes a Cornish pasty authentic. The Cornish Pasty Association grants Protected Geographical Indication (PGI) status, meaning only pasties made in Cornwall following specific rules can be called “Cornish pasties.” They must have a D-shaped shape, crimped on one side (never all around), and contain specific ingredients: beef, potato, swede (rutabaga), onion, and seasoning—nothing else.
But here’s the thing: PGI rules and tradition often diverge from what locals actually love. Many of Cornwall’s best pasty makers add their own twists—carrots, leeks, extra seasoning, different meats. On this tour, you’ll experience both the traditionalists and the innovators. Both have their place in Cornwall’s rich pasty culture.
1. Philp’s Famous Pasties, Hayle
Philp’s is a Cornwall institution, established in 1958 and still family-run. Their pasties are the benchmark against which all others are measured—crisp golden pastry, generous filling, and that distinctive half-moon shape. What sets Philp’s apart is consistency. You could visit weekly for a decade and the quality never varies.
The traditional beef pasty is magnificent, but locals know to try the steak pasty (same ingredients, but with steak instead of minced beef). The meat is chunkier, the flavour deeper. The veggie pasty is equally respected—far from an afterthought, it’s been developed with the same care as the meat options.
Pro tip: Visit mid-morning around 10am when the first batch comes out of the oven. The pastry is at its crispest, the filling at its hottest. Eat outside on the bench watching Hayle’s harbour activity.
Address: 8 Wharf Road, Hayle, TR27 4HB
Opening hours: Mon-Sat 7:30am-5pm, Sun 8am-2pm
2. The Chough Bakery, Padstow
Padstow’s Chough Bakery combines tradition with innovation, and their pasties reflect this approach. The traditional pasty is excellent—properly seasoned with chunky meat—but it’s the specials that make Chough worth seeking out. The lamb and mint pasty is revelatory, using local lamb from nearby farms. The spicy chicken pasty has a loyal following for its gentle heat.
What makes Chough special is their sourdough pastry. The dough is fermented for 24 hours, giving it a depth of flavour and crispness that regular pastry can’t match. The crust is substantial enough to hold a hot pasty while walking, yet flaky enough to shatter delightfully at first bite.
Local secret: Try their pasty bake—a pasty-shaped savory tart with a filling that varies by season. It’s not traditional but it’s delicious, especially the summer version with local crab and sweetcorn.
Address: 6 Middle Street, Padstow, PL28 8BT
Opening hours: Daily 7:30am-5pm
3. Ann’s Pasties, Redruth
Ann’s Pasties is the people’s champion—no fancy branding, no tourist prices, just exceptional pasties made with care. Ann (yes, she’s real and still involved) has been making pasties for over 40 years, and her experience shows. Her pasties are perhaps the most traditionally Cornish on this tour—no innovations, just classic recipe executed perfectly.
The beef pasty is what people queue for, but Ann’s does something unusual: the meat is diced steak rather than minced. This makes a significant difference—each bite contains identifiable pieces of tender beef rather than a homogeneous mixture. The pastry is hand-rolled, resulting in varying thickness that’s characteristic of traditional pasties.
Local favourite: Visit on a Saturday when Ann makes her special chicken and leek pasty. It’s not on the regular menu but appears most Saturdays and sells out by lunchtime. The combination of succulent chicken and sweet, buttery leeks is pure comfort food.
Address: 1 Fore Street, Redruth, TR15 2BU
Opening hours: Mon-Fri 8am-3pm, Sat 8am-1pm
4. Warrens Bakery, Multiple Locations
Warrens is Cornwall’s largest pasty chain, but don’t let that put you off—quality remains consistently high across all locations. The original shop in St Just has been operating since 1860, making it one of the oldest bakeries in Cornwall. What makes Warrens special is their scale—they can use high-quality ingredients consistently because they bake in volume.
The traditional pasty is solid, but it’s the “Oggy” (Cornish slang for pasty) with the red wine reduction that’s the standout. The wine adds depth and richness without being overpowering. Their cheese and onion pasty is also excellent—sharp, tangy cheddar that holds its own against the potato.
Insider tip: Warrens offers pasty-making classes at their St Just bakery. Book in advance (especially in summer). You’ll learn proper crimping technique, ingredient ratios, and get to take home your creations. It’s genuinely educational and surprisingly fun.
Key locations: St Just (original), Penzance, Truro, St Ives
Opening hours: Most locations 7am-6pm daily
5. Pengenna Pasties, Camelford
Pengenna Pasties represents the North Cornwall style—slightly different from the rest of Cornwall. Their pastry is a little richer, containing butter as well as lard, giving it a distinctive golden colour and slightly sweet flavour. The filling is traditionally seasoned but with a generous hand with the pepper.
What makes Pengenna special is their “Giant” pasty—a massive creation that serves 3-4 people. It’s not just novelty—the filling proportions remain perfect even at this scale. The giant pasty is perfect for sharing after a walk along the nearby coast or a day at the beach.
Local tradition: Visit the day before Christmas Eve for the annual “last pasty before Christmas” rush. It’s a Cornish tradition to buy pasties for Christmas Eve supper, and Pengenna is particularly busy. The atmosphere is festive and convivial.
Address: 23 Market Place, Camelford, PL32 8AA
Opening hours: Mon-Sat 8am-4pm, Sun 9am-12pm
6. The Pasty Shack, St Ives
The Pasty Shack is a relative newcomer but has quickly earned a reputation for innovation and quality. Their pasties are distinctive for their modern fillings and use of local ingredients. The crab pasty, made with St Ives crab, is exceptional—sweet, delicate meat complemented by chives and a touch of lemon.
What sets The Pasty Shack apart is their commitment to local producers. All meat comes from Cornwall, vegetables are locally sourced where possible, and seafood comes from St Ives fishermen. This farm-to-pasty approach really shines through in the flavour.
Seasonal special: In summer, try the asparagus and goat cheese pasty—local asparagus, tangy cheese, and a hint of nutmeg. It’s light, fresh, and perfect for eating on the harbour wall watching the boats.
Address: 11 Fore Street, St Ives, TR26 1AB
Opening hours: Daily 8am-6pm (summer), 9am-5pm (winter)
7. Rowe’s Cornish Bakers, Multiple Locations
Rowe’s is a bit different from most Cornish pasty makers—they’re based in Devon but bake authentic Cornish pasties. Some purists might object, but the quality speaks for itself. Rowe’s pasties are characterised by their generous filling and particularly crumbly pastry that practically melts in the mouth.
The steak pasty is the standout here. The steak is proper chunks that maintain texture during baking, and the seasoning is perfectly balanced. What’s unusual is that Rowe’s uses a slightly wetter filling than most, creating a steaming, juicy interior that contrasts beautifully with the crisp crust.
Hidden gem: Most visitors try the beef or steak pasties, but the lamb and mint pasty is actually Rowe’s best. The lamb is tender, the mint fresh rather than dried, and the overall effect is sophisticated without being pretentious.
Key locations: Plymouth (main), Tavistock, Liskeard
Opening hours: Most locations 7am-5pm daily
8. Tasty Pasties, Porthtowan
Tasty Pasties is a tiny shop in a small coastal village that’s built a loyal following through word of mouth. What makes it special is the location—perfectly positioned for eating on the beach. There’s nothing quite like a hot pasty on Porthtowan’s sandy beach, watching the Atlantic rollers come in.
The traditional pasty here is excellent, but it’s the “Tasty Special” that regulars return for—a pasty with beef, potato, swede, onion, AND a layer of melted cheese in the middle. It sounds like it shouldn’t work, but it absolutely does. The cheese adds richness and binds the ingredients together.
Surfing connection: Porthtowan is a popular surf beach, and Tasty Pasties is the go-to post-surf refuelling spot. Visit at lunchtime on a good surf day and you’ll find a convivial atmosphere of surfers drying off and discussing the waves over pasties.
Address: 3 Beach Road, Porthtowan, TR4 8AX
Opening hours: Daily 9am-5pm (hours vary by season)
9. Crantock Bakery, Newquay
Crantock Bakery is something of a Cornish success story—what started as a small village bakery now supplies shops across Cornwall and beyond. Despite this growth, the quality remains exceptional. What makes Crantock pasties distinctive is their pastry—it’s unusually thick and substantial, capable of holding its own against generous fillings.
The traditional pasty is reliable and delicious, but it’s the “Spicy Lamb” that’s the revelation. The lamb is seasoned with harissa and cumin, giving it warmth and depth without overwhelming the meat’s natural flavour. The potato soaks up the spiced juices during baking, creating particularly flavourful bites.
Production tour: Crantock offers bakery tours most weekday mornings. Watch hundreds of pasties being made by hand, learn about the history, and sample fresh products. It’s fascinating to see the scale of operation while maintaining traditional methods. Book ahead in summer.
Address: Henver Road, Newquay, TR7 2HP
Opening hours: Factory shop daily 8am-6pm
10. Martin’s Pasties, Camborne
Martin’s Pasties is where locals go. Located away from the tourist trail in an unassuming town, Martin’s is unpretentious and authentic. The shop itself is charmingly old-fashioned—no artisan branding, no fancy displays, just pasties in glass cabinets. What you get is perhaps the most authentic pasty experience in Cornwall.
Martin’s makes only two types of pasty: traditional and steak. That’s it. No specials, no innovations, no seasonal variations. What they do, they do perfectly. The pastry is hand-crimped by Martin himself, and the filling ratios have been refined over decades.
When to visit: Visit during the mid-morning lull (around 10:30am) and watch Martin at work. He still hand-rolls every pastry, crimps each pasty individually, and has a friendly chat with customers. It’s like stepping back in time to a Cornwall that’s almost disappeared.
Address: 3 Commercial Street, Camborne, TR14 8JX
Opening hours: Mon-Fri 7am-3pm, Sat 7am-12pm
Eating a Pasty Properly
A proper Cornish pasty is designed to be eaten hot and on the go. The thick crust crimped along one side was originally a handle for miners with dirty hands—they’d hold the crimp, eat the filling, and discard the dirty crust (though it’s delicious too, so no one does this now).
Start from the crimped end and work your way around. This allows you to test the filling temperature before committing to the hotter centre. The pastry should be crisp enough to hold without burning your fingers, but not so thick that it’s doughy.
Never eat a pasty with cutlery unless you absolutely have to. Part of the joy is the tactile experience—the contrast between crisp crust and steaming filling, the feeling of the pastry in your hands. It’s meant to be messy.
Pasty Etiquette
Queuing: Cornwall’s popular pasty shops have serious queues in summer. Join the end, don’t push, and use the time to decide what you want. The locals will appreciate your patience.
Sharing: Pasties are designed for one person. Asking to split one is unusual. If you want to try different types, buy two and share with a friend.
Crust debate: There’s ongoing debate about whether to eat the crimped crust. Purists say yes—it’s delicious. Others leave it. Either is acceptable; there’s no wrong answer.
Compliments: If you enjoy a pasty, tell the staff. These places take pride in their work and genuine compliments are always appreciated. Many will happily share stories about their methods.
Perfect Pasty Pairings
Drink: Traditional Cornish cider makes an excellent pairing. The slight sweetness and acidity cut through the rich pastry. For non-drinkers, a good cloudy apple juice works similarly.
Side: A simple side salad with vinaigrette helps cut through the richness. Pickled onions or beetroot also work well—the sharpness contrasts beautifully.
Dessert: After a substantial pasty, something light is perfect. A scone with clotted cream or a slice of Cornish heavy cake (spiced fruit cake) completes the Cornish experience.
Seasonal Variations
Spring: Look for pasties featuring early-season vegetables—asparagus, new potatoes, spring onions. These are lighter and fresher than traditional versions.
Summer: Pasties with local seafood—crab, lobster, mussels—become available. These are delicate and require eating more carefully but are spectacular.
Autumn: Game pasties appear—venison, pheasant, partridge. These are richer and deeper in flavour, perfect for the cooler weather.
Winter: Hearty winter veg pasties—kale, leeks, root vegetables—comfort food at its finest. Perfect for warming up after a coastal walk.
Planning Your Tour
Timing: Allow at least 30 minutes per bakery to properly enjoy your pasty. Rushing defeats the purpose—these are meant to be savoured.
Transport: Having a car helps significantly. Cornwall’s public transport is improving but rural locations are hard to reach efficiently.
Storage: Pasties travel well for a day but lose something reheated. Eat them fresh whenever possible. If you must transport, wrap in foil and eat within 24 hours.
Sharing: Cornwall’s pasty culture is inclusive. Don’t be surprised if locals strike up conversation while you’re eating—pasties bring people together.
A Note on Controversy
The debate about what constitutes an “authentic” Cornish pasty can get heated. Some insist only the PGI version is valid. Others celebrate innovation and local variations. On this tour, you’ll experience both sides. My advice? Don’t overthink it. If it’s made with care, uses quality ingredients, and tastes good, it’s a good pasty. Tradition matters, but so does enjoyment.
Cornwall’s pasty culture is about more than following rules—it’s about community, heritage, and pride. Every pasty maker on this tour contributes to that tradition in their own way. So eat, enjoy, and celebrate one of Britain’s great culinary traditions. Just don’t ask for ketchup. That really is unforgivable.