The mayonnaise doesn’t make itself. Behind every dish lies a world of preparation, experience and hidden costs. Kinga reflects on the challenges of pricing good food fairly, running a small independent restaurant, and why making hospitality sustainable means recognising the true cost of every meal.
At Tolcarne, we perform twice a day, most days.
The audience arrives for lunch and dinner, but preparations start long before anyone walks through the door.
After 30 years in West Cornwall, Kinga Magiera-Tunnicliffe reflects on hospitality, resilience, relationships and discovering what true success really means.
By the beginning of July, most seasonal businesses in West Cornwall look as though they are almost ready.
Every seasonal business reaches a point where the plan on paper meets the people who have to deliver it.
Seasonality is a cornerstone of modern hospitality, but what happens when seafood menus stay exactly the same year after year?
Reflections on business, seasonality and operational life from West Cornwall
This season, our popular Winter Warmer Wine Suppers are returning to provide heart-warming sustenance in the darker months. The great value menu showcases the freshest seafood hauled from Cornish waters, alongside seasonal fruit and veg from our local market gardens and organic growers. Optional wine matches have been devised for each dish by the experts […]
We’re running a special menu for the next month to mark 10 wonderful years in residence here at The Tolcarne! A decade by the sea in Newlyn Harbour, serving up the freshest seafood in Cornwall certainly feels like something worth celebrating. Join us for a special anniversary menu (see below) at an inflation-busting price, available […]
In 2012 The Tolcarne Inn opened its doors with Chef Proprietor Ben Tunnicliffe at the helm. Ten years later, we’re proud to be known as one of the top places to enjoy fresh fish in the whole of the UK. Here’s a glimpse behind the scenes, as we follow the journey of a typical dish […]
