The entire team of Michelin-starred Restaurant Story will be moving to Carbis Bay for six weeks this summer, where they will launch an exclusive residency in a bid to help clean up the ocean

The beginning of August will see the critically acclaimed chef, Tom Sellers, close up shop at his award-winning, Michelin-starred London establishment, Restaurant Story, and take the entire team to the Cornish Coast. Here they will be launching a six-week residency in Carbis Bay titled Story by the Sea.

This project will not only allow Restaurant Story to bring the exceptional food they are known for to this stunning area of natural beauty, but over the course of the pop-up they will work with creative ocean campaigners, Parley, to remove 50 metric tonnes of plastic from the oceans.

Located at the Carbis Bay Estate, set on the privately-owned Blue Flag beach, visitors will be able to book for lunch or dinner seven days a week from August 2nd until September 14th, and enjoy this ultimate gastronomic opportunity whilst lapping up views of golden sand beaches and blue seas.

Diners will enjoy a unique five or six-course menu inspired by the ocean and created using all that Carbis Bay and the surrounding area have to offer. Dishes designed to celebrate the spectacular nature of the sea will include the likes of Crab Tart, Lobster & Leek, and Lemon Sherbet. Known for its outstanding cuisine, masterful execution, and playful creativity, Story by the Sea guarantees guests an unforgettable experience set in a breath-taking location.

To drink, a cocktail menu has been carefully crafted to showcase the finest ingredients and will be served with innovative snacks at the bar. Twists on classic cocktails will feature in addition to some of the Restaurant Story signature drinks.

The interiors will be a nod to Story’s London home, showcasing a contrast of traditional luxury with a contemporary aesthetic. An emphasis has been placed on natural textures and comfortable seating has been arranged throughout, whilst splashes of colour and warm lighting will illuminate the dining room.

In addition to all this, and to further emphasise to the message of valuing the seas, Tom Sellers will be launching an exciting collaboration with Parley at the pop-up. Parley have teamed up with leading contemporary artists such as Doug Aitken, Jenny Holzer and Julian Schnabel to create a series of limited-edition upcycled tote bags, each made from five intercepted plastic bottles. The bags will be presented to guests at the end of their meal at Story by the Sea, resulting in 50 tonnes of marine plastic waste being removed from the oceans. The bags will also be available to purchase from the Story website for £15 with all proceeds going to help ocean clean up. Every sale will lead to the removal of 10 kilograms of marine plastic waste.

Speaking of the motivation behind the project, Sellers said, “I have always had the fondest memories of the seaside and a very loving relationship with our oceans. The ocean is a magical gift we have been given, along with everything found within it, and I feel extremely lucky to have this opportunity to cook within Carbis Bay. The ocean and all that surrounds it will shape our vision

for the menu’s creative process and cooking style.”

Story by the Sea will run from 2nd August – 14th September 2019. The restaurant will be open seven days a week. The set menu will be available for £95pp for lunch for 5 courses and for £125pp dinner for 6 courses excluding service charge.

Reservations are available now by contacting the Carbis Bay Hotel on 01736 795311.

For further press information, please contact Sauce Communications at nora@saucecommunications.com or on 0208 600 3600.

-ENDS-

NOTES TO EDITORS

Story by the Sea is taking place from 2nd August – 14th September 2019, seven days a week. The five-course lunch menu is available for £95pp + service charge. The six-course dinner menu is available for £125pp + service charge. Reservations can be made through the website.

Website: www.restaurantstory.co.uk
Ticket link: https://storybythesea.eventbrite.co.uk/ Instagram: @Rest_Story

@Tomsstory @CarbisBayHotel

Carbis Bay Hotel & Estate Carbis Bay
St Ives
Cornwall
TR26 2NP

ABOUT TOM SELLERS

Tom is known for breaking convention and merging fine dining with forward thinking, casual restaurant culture. No tablecloths, no pretension; this is dining for the new millennial who demands an experience that is aspirational, interactive and playful.

Tom learned his craft alongside some of the world’s greatest and most influential chefs, including Tom Aikens in London, Thomas Keller at three Michelin-starred Per Se in New York, and René Redzepi at two Michelin-starred Noma in Copenhagen – all before the age of 21.

He opened Restaurant Story in 2013 aged 26, wining a Michelin star that has been retained ever since. The eleven- table restaurant is known for Tom’s signature dishes including ‘Bread and Dripping’, an edible candle made from beef tallow that melts to be eaten with bread.

Forbes Magazine named Tom one of the UK’s ‘30 under 30’, as a leader in The Arts; also joining him were prodigious talents from the engineering, tech, finance and design sectors. He is also a published author, and his debut book, ‘A Kind of Love Story’, was published as a lead title by Orion Publishing (Hachette) in October 2016.

ABOUT RESTAURANT STORY

Tom Sellers tells his story and the story of British food through an ever-evolving tasting menu of seasonal dishes. The restaurant gained its Michelin star after five months of opening in 2013 and has retained it ever since.

ABOUT CARBIS BAY HOTEL & ESTATE

Set within 125-acres, the Carbis Bay Estate comprises of the luxury Carbis Bay Hotel with over 47 individually designed rooms, as well as a range of self-catering accommodation and serviced apartments, set against the backdrop of the Estate’s privately owned 25-acre Blue Flag beach.
Facilities at the hotel include the C Bay Spa which offers coastal inspired treatments, a Sunseeker yacht for private excursions and fine dining at The Sands Restaurant. Carbis Bay’s Beach Club is an alluring lounge and outdoor terrace that offers guests a perch to take in panoramic views of the ocean whilst enjoying Mediterranean fair. The Beach Club Spa is a private beach hut on stilts above the sands, complete with sundeck and jacuzzi, offering exclusive couple’s spa treatments. All facilities are set within sub-tropical gardens with access to the South West Coast Path which connects Carbis Bay to St Ives in under 25 minutes by foot.

New to the portfolio for 2019 is Carbis Bay Hotel’s Beach Project, including 8 luxury beach lodges, and suites, and a new state-of-the art conference, restaurant, wedding and events venue. With impressive views across the ocean, it boasts facilities for up to 200 guests and a roof-top terrace with uninterrupted views across the bay.

ABOUT PARLEY
Parley for the Oceans addresses major threats towards our oceans, the most important ecosystem of our planet.

We believe the power for change lies in the hands of the consumer – given we all have a choice – and the power to shape this new consumer mind set lies in the hands of the creative industries.

Artists, musicians, actors, filmmakers, fashion designers, journalists, architects, product inventors, and scientists have the tools to mould the reality we live in and to develop alternative business models and ecologically sensible products to give us earthlings an alternative choice, an everyday option to change something.

To succeed, we need to find ways to synchronize the economic system of humankind with the ecosystem of nature. And make environmental protection fiscally lucrative for pacesetting major companies.

Parley has been created to accelerate a process of change that is already in progress. No other big movement in the history of humankind has developed faster than the environmental cause. We want to make sure we are fast enough to meet the ultimate deadline and turn the ship around before we lose a treasure we have only just started to explore and still don’t fully understand: the fantastic blue universe beneath us — The Oceans.