Chef Tom Sellers of two Michelin-starred Restaurant Story will open a new restaurant at Carbis Bay Estate this summer.

Mor, which draws its name from the Cornish word for ‘sea’ will be dedicated to the rhythm and seasons of Cornwall. The opening marks an exciting return to the St Ives estate for Sellers, following his 2019 pop-up, Story by the Sea.

Defined by its coastal location and its ambition to explore the natural wonders on its doorstep, Mor will showcase world-class Cornish produce with a raw bar and charcoal grill anchoring a menu that celebrates the region’s finest.

Expect hand-dived scallops, day boat fish, ex-dairy beef and seasonal vegetables grown in the restaurant’s on-site kitchen garden. Dishes will include Cornish crab with steamed milk buns; Nori wrapped, day boat mackerel escabeche with English wasabi and young ginger; and Cornish clotted cream soft serve, jasmine rice with salted caramel and horseradish.

Mor’s interiors have been created by designer Shayne Brady of Studio Shayne Brady. Brady’s designs draw on the spiritual traditions of Japanese Shintoism and Cornish Celtic mysticism, blending natural stone, wood and sheer fabrics. Organic forms forged from nature and floor-to-ceiling windows will blur the boundary between indoors and out, and the space incorporates a striking cocktail bar and intimate 14-seat private dining room.

“Cornwall has a magic unlike anywhere else in the world,” says Sellers. “At Mor, I want to capture that sense of wonder, connecting people to the sea, the seasons and to each other through food, craft and storytelling.”

“We are thrilled to welcome Tom and his team back to Carbis Bay Estate,” says owner, Stephen Baker. “His 2019 pop-up left such a lasting impression, and it’s incredibly exciting to see the vision, energy and expertise Tom brings to creating this new, unique restaurant right in the heart of the Estate. Tom’s passion and support for Cornwall’s landscape, produce and growers align perfectly with our own values, and we are excited to begin this new culinary journey together.”