Today I welcome Jeffrey Robinson of The New Yard Restaurant and Pantry, based at beautiful Trelowarren Estate in West Cornwall.  Jeff and his wife Caroline took on management of The New Yard Restaurant just over two years ago, seeking to create an exceptional dining experience founded on principles of sustainability.  In 2021, they were awarded a Michelin Green Star; a coveted accolade that recognises gastronomy and sustainability within the restaurant industry.

So .. when planning for this conversation with Jeff, I was expecting to delve into all things green cooking and eating, exploring the principles and practices that underlie the way they operate.  But what I wasn’t expecting, was the emphasis that they give to social considerations alongside this – namely their staff and team of people who bring the restaurant to life – which, as you’ll hear, is absolutely front and centre, alongside their eco credentials.  This is a conversation about people and planet .. and I hope you’ll enjoy it as much as I did.

For breakfast with Jeff I prepared a Cornish continental-style spread, the cooked dish was ‘Smashed Purple Sprouting & Wild Garlic on Sourdough’ - inspired by veg garden and foraged ingredients that are available during the ‘hungry gap’. The table was also laid with locally baked bread, preserves and cheeses.  You can find the recipe along with details of local growers and suppliers whose produce I used, and more information about the themes we discuss, via the Episode 13 web page.

Thank you for listening, I’d love to know your thoughts on today’s episode.  Do join the conversation, you can email me tia@botelet.com or message via Instagram @breakfast_and_beyond

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