The 80-cover restaurant will ‘champion vegetable-led cooking, whilst supporting Cornish fishmongers and pasture-rearing farms local to the vineyard’.
It will serve both a daytime and evening menus, with à la carte and tasting options available that can pair with wines produced by Trevibban Mill.
“We’d been looking for a second site for two to three years, but hadn’t found the right location,” says Matthew Pennington, who co-owns The Ethicurean with his brother Iain.
“When we heard from Liz and Engin it was clear that Trevibban Mill was the perfect match for us.
“They’re like-minded and inventive, which creates a natural synergy, with similarities to our current location.”
The Ethicurean’s Bristol flagship is located within a Victorian walled garden in the Mendip Hills, and is notable for its zero-waste approach and use of ancient food crafts such as lacto-fermentation.
Sample dishes include griddled carrots with miso dressing, carrot powder and crispy beans; goat with burnt onion, parsnip puree and fermented sloe; and braised octopus with black badger peas, sobrasada, and preserved tomato.
“We’re really excited to bring our approach to Cornwall, offering experience dining to those wanting to share our passion for fabulous food in a glorious setting,” adds Iain.
