MENUS
With Head chef George Morgan at the helm after his relocation back to Cornwall from London, he wants to give customers an experience influenced from the rugged Cornish coast line. Using the wonderful fresh produce to create a menu that everyone can enjoy. George's ethos is to cook with the seasons without manipulating the ingredients too much and is excited to bring his experience to our restaurant.
He is passionate about using the best Cornish and sustainable produce where ever possible. George loves to use a real nose to tail approach to the food, baking his own breads, churning ice creams and pickling and reserving vegetables.
"We are lucky enough to source our seafood direct from the fishermen, even our crabs and lobsters are caught no more than eight miles away from the restaurant and kept in our tank for the customers to choose"
He is passionate about using the best Cornish and sustainable produce where ever possible. George loves to use a real nose to tail approach to the food, baking his own breads, churning ice creams and pickling and reserving vegetables.
"We are lucky enough to source our seafood direct from the fishermen, even our crabs and lobsters are caught no more than eight miles away from the restaurant and kept in our tank for the customers to choose"
