Culture is the realisation of a lifelong dream between two chef college students who fell in love with cooking, wine and each other.

After globetrotting experiences across the world we have found ourselves at home in Cornwall for the last six years. These experiences, working and eating, have instilled in us a passion for sharing our journey through food and wine.

Food philosophy

I allow nature and the seasons to dictate the menu and not the other way around. The menu must take you on a journey, whether that may be nostalgic, geographic or somewhere new and exciting.

The names are whimsical and follow the trend of being named after what inspired the dish. We are not foraging to follow a trend, we are doing it for flavour and sustainability. Nothing goes on the plate unless it needs to be there and is delicious; otherwise what is the point?

We forage daily which allows the chef’s to step outside and see what is happening on our doorstep.If we use a technique it is because that is the best technique for the ingredient. Guests must be wowed by flavour, texture and quality of the ingredients; not a bunch of techniques on a menu and unnecessary components on the plate.