GREEN MICHELIN-STARRED CHEF JEFFREY ROBINSON’S NEW HYPER-SUSTAINABILITY PUB OPENS IN CORNWALL Jeffrey Robinson, one of the UK’s first chefs to have attained a green Michelin star, has announced the opening of his new Cornish outpost – Harbour House. Set on the waterfront in the historic village of Flushing, on the South Cornish coast, Harbour House, scheduled to open this summer will be a pub that’s dedicated to creating and achieving new levels of hyper-sustainability in the hospitality industry. For the past few years, Jeffrey, along with his wife Caroline has helmed the New Yard Restaurant located on the Lizard Peninsula in rural southwest Cornwall. The new pub establishment in Flushing marks a distinct evolution for the historic waterfront property, formerly known as The Seven Stars. The village of Flushing is set on the Penryn River, directly across from Falmouth, offering the perfect place where a hospitality business can thrive but be underpinned with not only environmental but social accountability, a foundation Jeffrey believes is essential if you wish to market yourself as ‘sustainable’. The establishment’s new name: Harbour House honours the long history of marine trading in Flushing, its seafaring traditions and the building’s former use as board and lodging for Dutch shipping crews. The free house property is currently being stripped and reshaped, releasing previously unmet potential space and storytelling layers as they go. Jeffrey and the team will be serving pub snacks and small plates, with an array of dishes that showcase the freshest produce from the surrounding sea, rivers, fields and gardens. Daily producers and suppliers will include New Dawn Traders, Sailor’s Creek Shellfish and Soul Food Farm, an organic, regeneratively led market garden. All cooking at Harbour House will be over coals from Tom Kemp of Working Woodlands Cornwall, the only eco-sustainable supplier in the entire country, who use local coppice sourced from surrounding woods. Harbour House will also pour the very best of hyper-local beers from Penryn’s Verdant Brewer, Lacuna, who is making headways with the local sourcing of their hops. Cornish-made gins and spirits will be supplied from Loveday, Pocket Full of Stones and other local producers. Jeffrey has a key relationship with David Berwick from St Ives Cider who made their cider for New Yard, one that was up for the World Cider Awards and will now be doing the same for Harbour House. The wine list has been carefully curated using minimal intervention, biodynamic and organic wines with Ben Mudditt from Wanderlust Wines. Ben has been working with Jeffrey for many years and understands his food style and what wines pair impeccably with this cuisine. Pub rooms, all with charming sea views, will be added upstairs in the coming months with these expected to open in winter 2023, making this an ideal place for a mini-moon. Cornish-born Jeffrey was one of the first chefs in the world to achieve a Green Michelin Star, one of the most sought-after and forward-thinking awards to be recognised for. In addition, Jeffrey has received three rosettes and numerous other awards for creativity, innovation and sustainable practices. Jeffrey led the philosophy, the standards and the team at New Yard, finding and training a talented team just as dedicated as he was to serving food from their walled garden, food grown using permaculture and no dig methods, alongside truly local line-caught fish and pasture fed Cornish meats. Changing the restaurant’s approach to how they sold their experience was a bold move. As they grew a significant amount of the food themselves, they worked with small, independent, hyper-local producers who provided them with what was abundant on that particular day. This meant that they were unable to give advance notice of what the New Yard dining room would be enjoying, until 7 pm when everyone was already seated. But by putting their faith in the local fisherman and farmers, and in the soil they grew from, the New Yard team brought their customers on the journey with them. With the help of wonderful talks and explanations from the people who created what they were eating, New Yard gained renown as a passionate, educational dining experience. Jeffrey Robinson reflects, “At New Yard, it was not only the organic, regenerative farming methods used by ourselves and our suppliers, but it was also the move of taking away the menus in 2020 that made the difference. This forced creativity into my team and me every single day. We had to come in ready to re-create an experience that was not available yesterday, that wouldn’t be available tomorrow – but that was created for this very one lunch and dinner service.” Jeffrey says, “I can’t wait to throw open the doors of Harbour House and to bring all of our learnings with us to this utterly idyllic, shoreline pub setting. We’ll be using produce from the top of the hill in Flushing, seafood harvested right outside the front door and imports delivered by sailboat. By allowing forward-thinking farmers from Cornwall to dictate my menus, I will be honouring how previous generations sourced and traded ingredients from this very location. We’ll be offering a dining experience that is my signature but in an affordable way. This means we can continue to support the local community, and local producers and also means we can create year-round positions for my invaluable and dedicated team.” Jeffrey continues, “’Sustainable’ is an umbrella term that perhaps isn’t policed as much as it should be. But for me and my team, true sustainability is our daily graft and craft, and it’s evident in every ingredient, and every single decision we make as a business. We will be deeply applying ourselves from the minute we open the doors, ensuring Harbour House is at the forefront of the industry for years to come.” To find out more, visit https://harbourhouseflushing.com 16
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