This summer, renowned chef Tom Sellers will be relocating his whole Restaurant Story team from London to Cornwall in a bid to help clean up the ocean. They’ll be setting up camp in Carbis Bay in St Ives for a six-week residency, which will involve working with ocean campaigners, Parley, to remove 50 metric tonnes of plastic from the oceans.
Visitors are invited to enjoy dinner at the Carbis Bay Estate, with an ocean-inspired menu designed to showcase the area’s excellent local produce. And if the standards set at Michelin-starred Restaurant Story are anything to go by, the food will be top notch. Think playful dishes executed with flair and creativity, from crab tart to lobster & leek to Lemon Sherbert. All this is to be enjoyed amid the idyllic surroundings of the privately-owned Blue Flag beach, with golden sands and picture-perfect waters.
Tom will be joined by a number of guest chefs, including Brad Carter, who heads up Michelin-starred restaurant Carters of Moseley, and Niall Keating of Whatley Manor.
To further emphasise the message, Tom and Parley have teamed up with contemporary artists including Doug Aitken and Jenny Holzer to create a series of limited-edition upcycled tote bags, each made from intercepted plastic bottles. Guests can buy these at the pop-up or via the Story website, with all proceeds going to ocean clean up.
“I have always had the fondest memories of the seaside and a very loving relationship with our oceans,” says Tom. “The ocean is a magical gift we have been given, along with everything found within it, and I feel extremely lucky to have this opportunity to cook within Carbis Bay. The ocean and all that surrounds it will shape our vision for the menu’s creative process and cooking style.”
Tom set up Restaurant Story in April 2013, after training at some of the world’s best restaurants including Restaurant Tom Aikens and Noma.
Carbis Bay Hotel & Estate, Carbis Bay, St Ives, Cornwall TR26 2NP
2 August – 14 September 2019
Tickets cost £60-£125pp. Book here