Jeffrey Robinson, one of the UK’s first chefs to have attained a Green Michelin star, has announced his new Cornish outpost — Harbour House — will be opening this month.
Set on the waterfront in the historic village of Flushing, on the south Cornish coast, Harbour House will be a pub that is dedicated to creating and achieving new levels of hyper-sustainability in the hospitality industry.
For the past few years, Jeffrey has helmed the New Yard Restaurant, with his wife Caroline, on The Lizard. It is here that Jeffrey began his journey into not only honing his dishes, but his deep core understanding of how the produce was grown.
His journey, with his talented team, onto the new pub establishment in Flushing marks a distinct evolution for the historic waterfront property, formerly known as The Seven Stars.
Jeffrey and the team will be throwing open the pub doors in late June, inviting lunch and dinner dining guests, and in-between pub snacks and small plates, with an array of dishes that showcase the freshest of produce from the surrounding sea, rivers, fields and gardens.
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 uses local coppice sourced from surrounding woods.
Harbour House will pour local beers from Penryn’s Lacuna, which s making headway with local sourcing of its 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, which makes cider for New Yard, one that was up for the World Cider Awards and will now be doing the same for Harbour House.
Cornishman 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.
Starting the rounds in the St Ives restaurant scene, he left to work in Bath, Bristol and London before returning to eventually head up The New Yard Restaurant and Pantry with his wife Caroline on the Cornish Lizard Peninsula.
“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,” said Jeffrey.
“We’ll be 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, I will be honouring how previous generations sourced and traded ingredients from this very location.
“We’ll be offering a dining experience that is obviously my signature, but in an affordable way. This means we can continue to support the local community, local producers, and also means we can create year-round positions for my invaluable and dedicated team.”
