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And that's a wrap! We're now closed for winter - we'll be reopening in spring 2026. Thanks so much to everyone who has come down and eaten with us - we've loved feeding you! And a huge amount of love for all the Kelp crew who have been an absolute
🐙 Fal octopus ragu, homemade cavatelli pasta and parmesan We get octopus from Will on FH58, braise it until tender and add to a ragu base of soffrito, tomato paste, tomatoes, wine, thyme, seaweed etc. The braising stock from the octo gets reduced
Some snaps from our pop up @loveday_distilling a few weeks back - a very lovely evening at the distillery! Thanks to me great chum @calumgrisewood for making a diamond of a dessert. Menu looked a little like this: Falmouth estuary rock oyster and
Octopus, potato and tomato - can't beat the classics! We get our octopus from Will on FH58 who catches them in his lobster pots in the Fal Bay. We freeze them to tenderise then braise in a stock until tender. The dish is a simple one - octopus, sp
One from this week - butterflied sardines, pesto and a salad of @soul.farm tomatoes, chickpeas, pickled shallots and purple basil. Best eaten in the sun by the sea. X
On the menu this week - smoked sardines with tomatoes, blistered padron peppers, purple basil, pickled shallots and yoghurt. Lots of lovely produce from @soul.farm in here 🖖🏼 X
On the menu this week - we've got some lovely lemon soles in that we're serving with a meuniere sauce (capers, lemon, lime, shallots, seaweed butter, parsley, agretti etc) and some carmelised cauliflower puree. Makes for a nice little lunch I reckon.
We're closed this weekend - July 12th and 13th - as we're cooking for a friend's wedding in North Cornwall. Open all day Friday as normal. We'll be back at it next week. X
A few bits currently on the menu: Falmouth octopus and chickpea salad with potatoes, orange, herbs, and aioli Smoked cod's roe, Soul Farm cucumbers, seaweed salt Whole fried red mullet, saffron aioli X
Fal mussel, fennel and saffron cavatelli pasta with pan grittata - on this week! Got some lovely wild harvested Fal mussels in at the moment. We steam them open with wine and add saffron to the liquor. Shallots, fennel, chilli and garlic are sweated