B & B Veg
The selected vegetables are grown using the fully organic labour intensive method, although the irony of being fully certified is the added annual expense. The wide variety of vegetables and herbs are selected for their flavour rather than for appearance or high yield. Salad, edible flowers, sage rosemary, oregano and mint are amongst some of the plants grown during B&B’s fourth successful season.
Being in Cornwall means the prices are low and transport great. We have an extended growing season and the allotment is close to the Hayle estuary. Being the warmest estuary in the UK, it keeps the frost away making the growing time last longer.
St. Ives offers an abundance of high end clients which means restaurants are able to buy top end ingredients to suit their customers.
The Alba is unique due to the mature and highly experienced staff members including the exceptional quality of the Starter Chef who is present four nights out of seven.
For a chef, Grant is very even tempered. He has been a friend for a long while and the whole team has worked there for a long time. We function well as a team and it reflects through the food. The menu is tailored to what is available. We do try and plan a little but there is always the excitement of never knowing what is going to be ready – Mother Nature tends to have a hand in this.