Grant Nethercott, Executive Chef and Owner
It’s every chef’s dream to name his own restaurant and in 2002 we opened Alba in the former lifeboat house. All these years later, we are still going strong and have converted the downstairs into the A Bar. Serving amazing cocktails, craft beers and eclectic gins , we have retained the fine dining upstairs taking advantage of the fabulous view.
At College, I had a keen interest in art but decided a career in catering would be more beneficial. The attraction lay in the concept of the food on the plate had become an art form in itself.
Being a classically trained chef, to Michelin standard, I draw a lot of influence from French cuisine but over the years, it has come from around the world. I would class the cuisine at Alba as modern British style. I don’t have a signature dish but do enjoy cooking with wild sea bass. That would definitely be a key component of my signature dish!
My greatest achievements so far would be being a father to my amazing daughter, as well as being awarded Seafood Restaurant of the Year in our first year.
When I think of Cornwall, I see it as a way of life. The initial attraction of St Ives came from being a keen surfer in the early 90s but I haven’t been catching the waves since running restaurants. St Ives is unique and has a lot to offer, whether it’s the beaches, food, art, culture or weather! I wouldn’t want to live anywhere else (apart from the Cote d’Azur when I retire).
My biggest influence would be working at the 2 Michelin Star Restaurant, Hôtel le Centenaire at Les Eyzies-de-Tayac, Dordogne in France. I learnt so much there and it gave me an insight into how a kitchen works at such a high level. It was inspirational and at the height of Nouvelle Cuisine. Looking back at what we were cooking then, it would be more relevant today and that was 30 years ago.