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Robert Michael has spent much of his career in award-winning restaurants in the bustling seaside village of St Ives, including the fabulous Porthminster Beach Cafe and sister restaurant The Porthgwidden Beach Cafe. Here he spent seven years building a fantastic award-winning reputation. Robert’s cooking, inspired by his childhood in Cornwall and his love of seafood, was enhanced by two years spent working in restaurants around Australia and attending culinary courses in Thailand and India. He is the co-creator of Flavour and Wine – a culinary and wine duo with Nick Sowden.
Marinated and flame grilled rump steak
Tandoori chicken kebabs
Garlic, herb, butter baked pork tenderloin
Flat bread
Herby crisp potatoes
Tender stem broccoli with chilli, garlic and soya
Mixed leaf salad with lemon dressing
Turkish sumac onions
Celeriac remoulade
Chimichurri
Vanilla and Cornish clotted cream profiteroles topped with a chocolate and peanut butter ganache.
Freshly shucked native oysters simply with lemon or grilled with Bloody Mary butter.
Blow torched mackerel fillet. Spiced rhubarb chutney, beetroot, dukkah and foraged herbs.
Cornish Crab linguini with local mussels, tomato, chilli, garlic parsley and lemon.
Local mussels, tomato, chilli, garlic, parsley and lemon.
Herb crusted Cornish lamb rump with curried cauliflower.
Cauliflower puree, Romanesco broccoli, sea aster, smoked brioche and jus.
Lemon posset and berry compote.
Costs
Three Mile Feast
£75 per person
Tuck into a real Three Mile Beach feast, professionally cooked on the BBQ and served on the deck or inside your beach house.
Fine Dining
£125 per person
Fine dining comes to your beach house. Watch a professional chef at work as Robert cooks up five courses of exquisite food.
Waiting Staff
£100
Enhance your private dining experience with your own front of (beach) house waiting team.
This is a requirement for groups of 8 or more.
A minimum spend of £450 applies for private chef bookings.
How to book
We’ve made it hassle-free to enjoy the culinary delights of a private chef. We’ll sort the boring stuff while you talk food with your chosen chef. This is how it works.
*This is subject to the same deposit and cancellation policy as your house booking.
Rupert Cooper
Once a professional rugby player. Now an incredibly talented chef. Rupert Cooper learnt from the best at Michelin-star restaurants, including Sat Bain’s in Nottingham, Paul Ainsworth’s No.6 in Padstow and Rick Stein’s. Nowadays he’s the proud owner and Head Chef at Philleigh Way, a Cornish cookery school.
AJ Turner
After graduating from Leiths School of Food and Wine in London back in 2013 with a Professional Chef Diploma, AJ Turner moved to Cornwall to learn from the very best at Rick Stein’s Seafood Restaurant in Padstow.
