"That is what won him his star at the Abbey, and that is what he continues to do at the Tolcarne. He wants to bring the same high standards to Newlyn without bringing the formality that is synonymous with it. He is out to prove that you can have great food at an affordable price."
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| The menu can change from day-to-day following the landings from the local fleet less than 100 yards away. |
"He wants to do everything he can to help promote Newlyn and the fishing industry in a positive light, and spends study days with students at Penwith Collegedeveloping recipes for students to produce in conjunction with Stevenson and sell through their shops. It’s about connecting new culinary talent to the primary produce of the area – there's nothing more sustainable than that."
The full Penzance Post piece can be read here:
