AN 'infectious, pyrotechnic' chef has joined the team at a popular pub in Flushing. 

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.  

Andrew Tuck is an ever-rising star on the Cornish food scene, known for his infectious love of open-fire cooking techniques. Having regularly worked with the likes of Simon Stallard and Ben Quinn, he’s recently featured on Rick Stein’s Cornwall Series and The Great British Menu, and has graced the stages of Cornwall’s popular food festivals. 

Falmouth Packet: Andrew Tuck getting stuck inAndrew Tuck getting stuck in (Image: Supplied)

Until recently, Andrew headed up the kitchen at the award-winning St Kew Inn, leading the pub into the Estrella Damm Top 50 Gastro Pub at number 36. At St Kew, Andrew became well known for his love of cooking on an open fire and creating amazing flavour combinations, a skill he is looking forward to optimising in the Harbour House pub kitchen where all cooking is over sustainable British BBQ coals.

Harbour House serves breakfast, lunch and dinner as well as an all-day bar menu with small plate and bar snacks. All sport an array of dishes that showcase the freshest of produce from the surrounding sea, rivers, fields and gardens alongside beers from local breweries such as Verdant, Treens, Padstow and Lacuna, as well as locally distilled spirits and Cornish ciders. 

Falmouth Packet: Harbour House serves breakfast, lunch and dinner as well as an all-day bar menuHarbour House serves breakfast, lunch and dinner as well as an all-day bar menu (Image: Supplied)

Harbour House is owned by Tamara Costin and William Speed who also own the much-acclaimed beachhouse in South Milton Sands and schoolhouse at Mothecombe on the Flete Estate – both in Devon. Both of these establishments also follow similar sustainability-led philosophy and practices as their new addition in Flushing.

Tamara Costin 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."

Falmouth Packet: Andrew TuckAndrew Tuck (Image: Supplied)

Andrew Tuck said: "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."

Andrew’s new Harbour House menu will be launched at the beginning of February and a set of pub feast nights, and charity and chef collaboration evenings and lunches, will also be announced in the near future.