"We’re thrilled to be cooking at our favourite cafe and Cornish institution Fee's.

Since moving to Rock we have collaborated on many a fun project together and are eternally grateful for all the help and support we have received from Fee, Charlie, George, Rodi and the whole Fees team. So it feels great to be cooking in their beautiful cafe for two nights.

The menu is to be confirmed but will feature Dry Aged Wagyu Rib from Condolen Farm, Tintagel, specially selected for this occasion by Phillip Warren of Launceston. The freshest Scallops hand dived on a single breath by James Kirkaldy of Greenstraight Scallops and fingers crossed for the first Trevozah rhubarb.

On the night George will be selecting some suitably delicious wines to accompany the menu."

Tim & Louise