Andrew Tuck, formerly the acclaimed head chef at the St Kew Inn, is taking the helm as head chef of the kitchen at Flushing’s Harbour House from the beginning of February.
A rising star on the Cornish food scene, known for his love of open fire cooking techniques, Tuck recently featured on Rick Stein’s Cornwall Series and The Great British Menu, and has graced the stages of Cornwall’s popular food festivals.
Until recently, he headed up the kitchen at the St Kew Inn, leading the pub into the Estrella Damm Top 50 Gastro Pub at #36.
Tamara Costin, who owns Harbour House along with William Speed, said: “Andrew Tuck taking up the helm of our open Harbour House kitchen alongside our passionate team, and extensive local suppliers, is a match made in culinary heaven. Our BBQ-based open kitchen will allow Andrew the freedom to showcase his individualistic skills and drive his passion for flame-driven food and flavour, and our unique Harbour House pub menus, to the next level.”
Tuck added: “Jeffrey Robinson has got the kitchen at Harbour House off to a flying start and this is a perfect time for a transition for all involved. The location, styling and philosophy that Tamara and William have set for Harbour House is ideal for me, allowing me to bring my unbridled creativity over the flames to the fore, creating a whole new take on a Cornish pub ‘menu’, all based on the freshest of produce that is picked, plucked or cut from the surrounding lands and seas.”
