The Ethicurean has dropped a huge surprise for its tenth anniversary, announcing plans to open a new 80-cover restaurant at Trevibban Mill vineyard, near the picturesque port of Padstow. Sitting atop existing wine tasting rooms, the new venue will offer panoramic views over the vineyards and surrounding valleys.
As with the Bristol restaurant, vegetable-led cooking will be at the fore, with the kitchen also set to take advantage of local produce from fishmongers, pasture-rearing farms and, of course, the spoils of the vineyard harvest.
Brothers and co-founders Matthew and Iain Pennington are known for their appreciation of ancient food crafts like lacto-fermentation (the process used to make sauerkraut), curing and smoking. Diners can expect these culinary practices to be showcased on an exciting and seasonally changing menu with a zero-waste approach.
Trevibban Mill owners, Engin and Liz Mumcuoglu actually placed the Pennington brothers at the top of their wish list when looking to bring a food offering to the vineyard. By coincidence, Iain then phoned the vineyard to enquire about stocking a 2014 Blanc de Blanc sparkling wine from the Trevibban Mill range and the rest, as they say, is history.
“We’d been looking for a second site for two to three years, but hadn’t found the right location,” says Matthew. “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 new restaurant is expected to open mid-March, keep an eye on @TheEthicureanCo for all the juicy details.