Sustainable local luxury
‘There’s no such thing as an ugly butterfly in the same way as there is no such thing as food waste’ is the philosophy that weaves through chef Adam Handling’s restaurant and bar at Carbis Bay. The dining experience is built on an ethos of sustainability and zero waste.
At this stunning seaside venue (one of Adam’s trio of restaurants which include Frog in Covent Garden and The Loch & The Tyne in Old Windsor), his menus are executed by head chef Connor Blades who started working with Adam when he was just 15 years old.
Five- and seven-course menus (both vegan and non-vegan, and with optional wine flights) utilise the freshest locally reared and landed ingredients and deliver them in dishes such as St Enodoc asparagus with beach herbs and pilchard, and salt-aged lamb with morels and wild garlic. Any trims and off-cuts not used in the production of main dishes are employed by the Ugly Butterfly Bar team in the creation of delicious drinks and bar snacks.
Seductively creative plating is paired with the aesthetic delights of a contemporary restaurant with wrap-around views of the bay.
Trencherman’s tip: start your visit with a platter of native oysters – three crispy, three fresh with all the trimmings – and a glass of Krug Champagne.