Mor, which draws its name from the Cornish word for sea, will serve a menu that celebrates the region’s produce
Tom Sellers, chef-patron of the two-Michelin-starred Restaurant Story in London, will open a new restaurant at Carbis Bay Estate this summer.
Mor, which draws its name from the Cornish word for sea, will serve a menu that celebrates the region’s produce such as hand-dived scallops, day boat fish, and seasonal vegetables grown specifically for Mor in the restaurant’s on-site kitchen garden.
Dishes will include the likes of Cornish crab with steamed milk buns, Nori wrapped day boat mackerel escabeche with English wasabi, and Cornish clotted cream soft serve, jasmine rice with salted caramel and horseradish.
The restaurant will also incorporate a cocktail bar and a 14-seat private dining room.
The opening marks a return to the St Ives estate for Sellers, following the success of his 2019 pop-up, Story by the Sea.
Speaking about the opening, Sellers said: “Cornwall has a magic unlike anywhere else in the world. At Mor, I want to capture that sense of wonder, connecting people to the sea, the seasons, and to each other through food, craft, and storytelling.”
Stephen Baker, owner of the Carbis Bay Estate, said: “We are thrilled to welcome Tom and his team back to Carbis Bay Estate. His 2019 pop-up left such a lasting impression, and it’s incredibly exciting to see the vision, energy, and expertise Tom brings to creating this new, unique restaurant right in the heart of the Estate.
“Tom’s passion and support for Cornwall’s landscape, produce and growers align perfectly with our own values, and we are excited to begin this new culinary journey together.”
Owned by the Baker family, the Carbis Bay Estate is a 125-acre luxury coastal resort in St Ives, Cornwall, featuring a 97-room hotel, lodges, a spa, and private beach.
The Estate was previously home to Adam Handling’s Ugly Butterfly restaurant, which closed last summer, relaunching at the Headland hotel in Newquay. The restaurant secured a Michelin star at the awards earlier this month.
Image credit: Jay Brooks