We're lucky to have some amazing producers and suppliers on our doorstep.

Our fish is supplied by Tim Alsop & Mathew Stevens. Much of the fish we buy comes from the fishing harbours of the south west including Looe, Newlyn, and St Ives. All the scallops we use are hand dived in Falmouth Bay - this not only ensures the highest quality but helps safeguard the seabed. 

Our crab, lobster come from even closer to home - all of these are caught and landed in Port Isaac from Just Shellfish.  

We source the award winning coppa & bresaola from Deli Farm, fantastic cheeses from Thomas Hanson of Hanson Fine Foods, wonderful cream, milk & butter from Williams Dairy and the finest meat from Williams Butchers. 

Using fantastic seafood would mean nothing if it was not served with fresh, locally-grown vegetables & fruit. We take a daily delivery of fresh, seasonal produce. Emily also has her own kitchen garden that supplies seasonal produce to the harbour kitchen.

To create our wine list we work closely with Damian from Free Run Juice to hand pick a selection of wines which complement the quality of the the food we serve and sit perfectly with the relaxed environment inside the restaurant.