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Shop › Kelp Cap - Navy

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Kelp Cap - Navy

£25.00

🦪 We're reopening on Thursday 2nd April! 🦀

Can't wait to get back on the quay and cooking some great local fish, shellfish and seaweeds! We've got lots of fun plans in the pipeline.

Chuffed to have @whipped_cornwall ice cream van down on the quay

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.

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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 🖖🏼

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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.

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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

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