Bristol restaurant the Ethicurean will open a sister site at Trevibban Mill vineyard, near Padstow, in mid-March.
Founded by brothers Matthew and Iain Pennington, the 80-cover site will be vegetable-led, but incorporate some produce from Cornish fishmongers and pasture-rearing farms. It will have a zero-waste approach, utilising practices including lacto-fermentation, curing, pickling and smoking.
The second site will sit above the vineyard’s winery and tasting room offering panoramic views over the valley. The vineyard at Trevibban Mill is owned by Engin and Liz Mumcuoglu.
Liz said: “Back in August we compiled a wish list of our favourite chefs and restaurants which we felt would enhance our offering here at the vineyard.
“The Ethicurean was top of that list, and by pure coincidence Iain Pennington phoned me to say he’d just tried our 2014 Blanc de Blancs sparkling wine and was interested in stocking it. The rest, as they say, is history.”
Matthew added: “We’d been looking for a second site for two to three years but hadn’t found the right location. When we heard from Liz and Engin it was clear that Trevibban Mill was the perfect match for us. They’re like-minded and inventive, which creates a natural synergy, with similarities to our current location”.