About the New Yard Restaurant
The New Yard Restaurant is situated in the historic stable yard at Trelowarren in Cornwall, an estate that has been owned by the Vyvyan family for over 600 years.
The ethos at the New Yard is closely aligned with that of the estate; one of sustainability, environmental accountability and responsibility for our surroundings. The estate is committed to carbon offsetting and the New Yard is no different. We choose to source our ingredients from local suppliers and from the estate itself and base our menu on what is available, rather than what is in fashion.
To visit the New Yard is to get back in touch with how things should be; food is rightly governed by the seasons and a slower pace of life is cherished by everyone on the estate, whether resident or visiting. Indeed, a long Sunday lunch is one of life’s great pleasures and is certainly something we encourage.
Under the guidance of Head Chef Jeffrey Robinson, the New Yard Restaurant is one of the top places to eat in Cornwall, and gaining a growing reputation for truly seasonal, truly local, unpretentious food.
The Stable Yard
At the heart of the Trelowarren estate, the stable yard is home to the New Yard Restaurant, the Old Stable (home to our wood-fired pizza and events space), a gallery, and a craft shop. It is a peaceful and welcoming place, perfect for whiling away the hours with a coffee, a cocktail, or over a long, luxurious lunch.
The Old Stable is available for private hire; parties of up to 25 can enjoy our bespoke or tasting menus in the privacy of an historic and cosy building. During the day, depending on the season, the Old Stable is open as our estate farm shop, selling fresh produce from the Trelowarren estate and the New Yard Restaurant’s kitchen and walled garden.
THE WALLED GARDEN & FORAGING AT TRELOWARREN
Some visitors to Trelowarren estate recall that there used to be a campsite in the walled garden, but today they will find a very different sight. In recent years, the walled garden at Trelowarren has been rejuvenated. A part of the garden has been given over to the Walled Garden Spa, a heated outdoor pool, and gym, but the rest has been returned to its original purpose: a traditional kitchen garden.
It is fast becoming an extremely productive garden, accounting for almost all of the fruit, vegetables, edible flowers and herbs used in the New Yard Restaurant kitchen, picked at the moment that they are most ripe and most flavourful. It is also home to our two Tamworth pigs, who are soon to be joined by some chickens.
It is important to us that the chefs and kitchen team at the New Yard are able to step out of their routine to spend time taking responsibility for growing or collecting the fruit and vegetables for the kitchen and giving their busy minds a rest. Cornwall has an abundance of native, seasonal edible plants and mushrooms, so we make the most of our position surrounded by 1000 acres of meadows, fertile soil and ancient woodland, foraging as regularly as possible.
The walled garden is open during the day to visitors to the Trelowarren Estate. If you would like a tour, do ask, but please don’t stand on the beds or feed the pigs – their diet is strictly regulated.
We take great pride in the quality of the food we serve. Our local suppliers are an important part of our story, often shaping our menu by sending what they’ve got, rather than what we might ask for. We source from our Cornish neighbours or from Trelowarren estate itself, cutting down on food miles and avoiding the environmental impact of forced food production.
Our beef comes from Boscarnon Beef, a farm about 6 miles away from the restaurant. Boscarnon Beef breed 100% grass fed Ruby Reds on the coast near Coverack. Thanks to natural grazing, the beef has a naturally lower fat content.
Fish and shellfish come from our long-time supplier John Tonkin, who fishes out of Cadgwith, 7 miles away. The fish dishes on our menu are quite often determined by John, who will take a note of what we ask for but will usually just tell us what we’re getting. We also use the brilliant Wild Harbour, in Hayle, 14 miles away.
The fruit, vegetables, edible flowers and herbs we serve come from our own walled garden, are foraged on the estate, or are from Gear Farm shop, 2 miles away.
The milk we use comes from the cows at Treleague, near Ruan Minor, 6 miles away. It comes in glass bottles, is unhomogenised and full of rich creamy fat: ‘how it used to be’. We use it to make the fresh butter you’ll be served alongside our homemade sourdough bread.
Even our restaurant crockery is shaped by our commitment to minimising waste and lowering our environmental impact. The team at Leach Pottery, based 19 miles away in St Ives, hand-throw all of our dishes and bowls, some of which use the ash from the New Yard Restaurant fireplaces to colour the glaze.
Head Chef Jeffrey Robinson joined the New Yard Restaurant in 2016, having begun his cooking career at 14. After moving out of Cornwall at 21 and working in kitchens in London and Bristol, Jeff returned in 2001, running his own restaurant before moving to the New Yard at Trelowarren.
Jeffrey is committed to maintaining a sustainable restaurant, both in terms of the food he serves and the lifestyle of his team. It is important for his team to maintain a balance between life and work, particularly in an industry that is not always synonymous with sociable working hours. The team are close-knit and always learning new skills – whether in the kitchen, the woods, or in the walled garden, which is a space that the team have created themselves.
For us New Yard is more than just a job, it’s a functional space for us to collaborate our ideas into a dining experience that is truly special. Working here is more than just cooking or making drinks; it’s farming, it’s foraging, it’s washing up, it’s coming up with new ideas, all as a team. We have some tremendous talent working here and want you to come and join us, and be involved with everything we want to achieve.”
Tom Rimmer leads the front of house team and is a Cornwall boy who is as passionate about the values of the restaurant as Jeffrey is. The exceptional drinks menu is Tom’s doing, on which the Trelowarren Vermouth a mainstay, made with a blend of foraged botanicals from here on the estate. Creating seasonal cocktails is one of Tom’s many talents, along with designing the perfect wine flight to accompany your meal. Tom and Jeffrey have worked together to ensure that the wine and cocktail lists at New Yard Restaurant are equally matched in quality to the food menus.