Tom Sellers to open restaurant in Cornwall this summer

Two-Michelin-starred chef Tom Sellers is set to return to Cornwall this year, with the opening of MOR at Carbis Bay Estate.

The chef patron of Restaurant Story will launch the new restaurant in summer 2026, marking his return to the St Ives estate following the success of his 2019 pop-up, Story by the Sea.

MOR – named after the Cornish word for ‘sea’ – will be dedicated to the rhythm and seasons of Cornwall, with a menu shaped by the coastline, local producers and the natural landscape surrounding Carbis Bay.

The space was previously home to Adam Handling's Ugly Butterfly, which closed after four years in June 2025.

From Restaurant Story to the Cornish coast

Tom is best known for Restaurant Story near London Bridge, which opened in 2013 and has since become one of the capital’s most distinctive fine dining destinations. The restaurant earned its first Michelin star within five months of opening and secured its second in 2021.

In 2023, Restaurant Story entered a new phase following a significant refurbishment and creative reset, with Tom evolving the concept while retaining its narrative-led identity. The relaunch saw Tom working closely with head chef Tom Phillips, sharpening the restaurant’s focus on British produce and seasonality while refining the technical precision that has defined its cooking for more than a decade.

That ability to evolve while maintaining a clear sense of identity has become central to Tom’s approach. MOR represents a continuation of that philosophy, albeit expressed through a very different lens.

Where Restaurant Story is rooted in an evolving tasting menu format and personal storytelling, MOR will lean into elemental, fire-led cooking shaped by Cornwall’s coastline and the immediacy of local supply.

A coastal restaurant rooted in seasonality

Set above one of Britain’s best-known white sand beaches, MOR will reflect its coastal position both in its cooking and its design. The kitchen will be anchored by a raw bar and charcoal grill, forming the backbone of a menu that celebrates Cornish seafood, meat and vegetables grown specifically for the restaurant.

Produce will include hand-dived scallops, day boat fish and ex-dairy beef, alongside seasonal vegetables from an on-site kitchen garden. Dishes are expected to include Cornish crab with steamed milk buns, house condiments and garden lettuces; nori wrapped day boat mackerel escabeche with English wasabi and young ginger; and Cornish clotted cream soft serve with jasmine rice, salted caramel and horseradish.

Tom said: “Cornwall has a magic unlike anywhere else in the world. 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.”