Our Head Chef
Grant Nethercott tells his story. “Trained in classical French cuisine and having worked at the 2* Michelin Hotel du Centenaire in the Dordogne, I draw a lot of influence in my cooking from that time in my life. For 18 years, I ran my own restaurant in the former lifeboat house in St Ives. The Alba featured in all the major food guides, receiving ‘Best Seafood Restaurant’ in England in 2001, our first year of opening. Now nearly 20 years on, I have joined forces with Mick Smith in his new venture at No.27 The Terrace, as Head Chef. The 7-course tasting menu draws on the abundance of fantastic produce available both locally and in the wider county, especially our exceptional seafood.”
At No.27, we celebrate the seasons and only use the best produce available to us. Using local producers and suppliers, we feel passionate about the provenance of our ingredients. These elements add to the story of how we build and create our menus. Our ethos prioritises homegrown and home-reared produce with a strong emphasis on welfare and sustainability. We can reduce the food miles and our carbon footprint by sourcing locally, be it from the land or the sea. For example, we’ve switched to a British rapeseed oil instead of olive oil, and we only source sustainable line-caught fish. By focusing on a tasting menu and a small number of tables, we’re able to order only what we need for that day.
Everything is created from scratch daily, allowing us to avoid unnecessary food waste. We recycle all our organic waste for composting at a local allotment. In turn, this compost helps to grow the produce that we’ll purchase the following season. We are always looking for ways to reduce our menus and restaurant’s environmental impact. All our glass and cardboard goes for recycling; we print our menus on recycled paper, and we also have an induction stove that will help with our energy consumption. These small things can help make a big difference, one day at a time.