MOR

There’s a story unfolding at MOR, and it’s all about Cornwall: where land and sea meet. Taking its name from the Cornish word for sea, this spectacular Carbis Bay restaurant is the vision of chef Tom Sellers, whose passion for storytelling has already earned his London-based Restaurant Story two Michelin stars.

The narrative begins with Shayne Brady’s interiors, where organic forms and textures draw inspiration from Japanese Shintoism and Cornish Celtic mysticism. Earthy tones, natural stone, timber and an open fire contrast beautifully with the Atlantic beyond a wall of glazing. Even the undulating ceiling fabrics respond to the sea breeze.

The menu continues the tale, showcasing Cornwall’s larder with confident simplicity and deep respect for its ingredients. Produce from MOR’s kitchen garden joins vegetables from Mora Farm, dayboat fish from Kernow Sashimi, crab and lobster from fisherman John Tonks, and scallops harvested by Jamie Kirkaldy of Greenstraight Scallops, the UK’s only free-diving scallop harvester.

A raw bar and charcoal grill allow these ingredients to shine, while dishes such as Cornish bluefin tuna tartare with tomato and finger lime demonstrate the kitchen’s deft touch. Even the way guests eat is thoughtfully conceived. A whole fish might arrive at the table, ready to be cut, shared and enjoyed together. Dirty fingers, better conversation.

But the kitchen’s confidence extends well beyond seafood. Surf & Turf Sundays, sharing-steak centrepieces and chargrilled plates such as spatchcock BBQ quail skewer bring meat into the conversation, while desserts like medjool date and custard tart ‘Neil Perry’ are equally inventive. Expertly chosen sake offers an intriguing alternative to the usual wine pairing.

Despite the meticulous attention to detail, the experience feels wonderfully relaxed. The MOR team is impeccably attentive, genuinely friendly and entirely without pretension. You’re looked after, never looked at.