The team behind new Cornish pub Harbour House, on the waterfront at Flushing, have revealed the breweries behind their beer offer.
The tap wall at Harbour House, Flushing
The pub is the project of Jeffrey Robinson, one of the UK’s first chefs to have attained a green Michelin star. Harbour House heralds a core determination to create and achieve new levels of sustainability in the UK pub trade.
Working with owners Tamara Costin and William Speed, who also own thriving restaurants in Devon, Jeffrey and his team have been ‘all hands on deck’ for the last six months. Together they have developed new building skills as they helped with the significant refurbishment of the historic freehouse.
For the past few years, Cornish boy Jeffrey helmed the New Yard Restaurant, on the Lizard Peninsula. It was here that he began his journey into not only honing his sustainability-driven dishes, but also his deep core understanding of how the produce was grown, earning him one of the UK’s first Green Michelin stars.
Harbour House’s daily, and sometimes hourly, changing menus sport breakfast, lunch, and dinner options, with pub snacks and small plates available all day. All offer an array of dishes that showcase the freshest of produce from the surrounding sea, rivers, fields, and gardens. Producers and suppliers include New Dawn Traders, Sailor’s Creek Shellfish, and Soul Food Farm, an organic, regeneratively-led market garden. The kitchen also boasts an in-house bakery.
Alongside the incredible food options, Harbour House is very much a pub and open for drinkers and walk-ins all day. With taps set within the original exposed brick wall, Harbour House beers are from Penryn’s Verdant Brewing Co, St Ives Brewery, Treen’s Brewery, Padstow Brewing Company, and Lacuna Brewing, which is making headway with the local sourcing of hops. Cornish-made gins are from Loveday, based in Penryn.
The view from Harbour House
“We are delighted, and somewhat relieved, to finally throw open the doors of our new Cornish pub, Harbour House,” said Jeffrey.
“Alongside the beers, spirits, and wines, myself and my committed team are bringing all of our previous restaurant learnings with us to this utterly idyllic, shoreline pub kitchen and setting. We’re using produce from the top of the hill in Flushing, seafood harvested right outside the front door, and imports delivered by sail boat.
“By allowing forward-thinking farmers from Cornwall to dictate my menus, we are honouring how previous generations sourced and traded ingredients from this very location.”
He added: “Harbour House now offers a pub snacking or dining experience that is obviously my signature, but in an affordable way. We’re all about supporting the local community, local producers, and a year-round passionate pub team who simply don’t want to be anywhere else.
“‘Sustainable’ is an umbrella term that perhaps isn’t policed as much as it should be. But we’re committed to ‘resetting the compass’ in the pubs with food trade, bringing the same high green Michelin-style standards to this new location, sharing what we know and develop with the industry for years to come.”
