Jeffrey Robinson to launch ‘sustainably-driven’ Cornish pub Harbour House next month

Harbour House is described as being ‘dedicated to creating and achieving new levels of hyper-sustainability in the hospitality industry’.

Robinson will be taking cues from his previous role leading the kitchen at the now-closed New Yard Restaurant on the Lizard Peninsula in rural southwest Cornwall, which became one of the first restaurants in the UK to receive a Michelin Green Star back in 2021.

“At New Yard, it was not only the organic, regenerative farming methods used by ourselves and our suppliers, it was the move of taking away the menus in 2020 that really made the difference,” explains Robinson.

“This forced the creativity into my team and I every single day. We had to come in fresh and ready to re-create an experience that was not available yesterday, that wouldn’t be available tomorrow – but that was absolutely created for this very one lunch dinner service.

“I can’t wait to throw open the doors of Harbour House, and to bring all of our learnings with us to this utterly idyllic, shoreline pub setting.”

Formerly known as The Seven Stars, the pub was acquired by Robinson in partnership with publicans William Speed and Tamara Costin last October and renamed Harbour House.

It will serve dedicated lunch and dinner menus, with snacks and small plates also available throughout the day.

Details on the dishes remain under wraps, but producers and suppliers will include New Dawn Traders; Sailor’s Creek Shellfish; and Soul Food Farm, an organic, regeneratively-led market garden. 

All cooking will be over coals supplied by Tom Kemp of eco-sustainable supplier Working Woodlands Cornwall.

Drinks will include ‘hyper-local’ beers from Penryn’s Verdant Brewer, Lacuna; Cornish made gins and spirits will be supplied from local producers including Loveday and Pocket Full of Stones; and minimal intervention, bio dynamic and organic wines from Ben Mudditt of Wanderlust Wines.

“Sustainable is an umbrella term that perhaps isn’t policed as much as it should be,” continues Robinson.

“But for me and my team, true sustainability is our daily graft and craft, and it’s evident in every ingredient, and every single decision we make as a business.

“We will be deeply applying ourselves from the minute we open the doors in late June, ensuring Harbour House is at the forefront of the industry for years to come.”

Following the opening of the pub, rooms will be added upstairs and are expected to launch in winter 2023.