Trevibban Mill vineyard, near Padstow in Cornwall, is to open a new restaurant championing vegetables and fish in partnership with Bristol’s The Ethicurean restaurant.
Vineyard and orchard Trevibban Mill has decided to partner with Bristol-based The Ethicurean on a restaurant scheduled to open in mid-March.
The vineyard, which also has its own event business, said that the restaurant will be located in the ‘upper deck’ of the building which houses both its winery and tasting room.
The 80-cover restaurant will feature “vegetable-led cooking”, while also showcasing produce from Cornish fishmongers and local farms.
The vineyard’s wine range, which includes a blanc de blancs sparkling and an orange wine made from the Orion variety, will be available to pair with the dishes.
Visitors can also book wine tastings and guided tours of the vineyard to complement the dining experience. The venue can also be hired for weddings and events with up to 120 guests.
The restaurant will be open during the day, with tasting menus offered in the evening. Bookings will be live from February.
Celebrating its tenth year in business, the Ethicurean restaurant has decided to mark its milestone year with the launch of a second site.
The restaurant, which serves produce sourced from its own garden, has a vegetable-led menu with dishes including lacto celeriac with smoked egg yolk, pickled apple and celeriac skin salt; and braised octopus with black badger peas, sobrasada and preserved tomato.
Trevibban Mill was established by Engin and Liz Mumcuoglu and is now planted with 11,000 vines and 1,700 apple trees.
