Cornwall, September 2026: MOR is delighted to invite guests to experience one of Cornwall’s most remarkable marine stories this autumn, with a special evening celebrating the return of Atlantic bluefin tuna to Cornish waters.
Taking place on Friday 30 October, the evening will bring together Cornish fishing, marine science and delicious dishes with the dinner co-hosted by Kieran Burkhill, commercial bluefin tuna fisherman aboard the ‘Stargazy FY36’, who will give an insight into the people behind one of Cornwall’s most talked-about catches.
Now in her second commercial bluefin tuna season out of Mevagissey, Stargazy has been specially adapted for landing tuna, with a purpose-built ramp and winch system allowing Kieran and crew member Kyle Robinson to bring the fish aboard in a controlled manner. Working from a compact fishing boat makes preparation, organisation and teamwork crucial, with the crew using rod and reel, towing spreader bars and stingers to land the powerful fish.
Careful handling and preparation are fundamental to ensuring the quality of the fish from sea to plate, and Kieran will share an insight into the realities of the fishery, from life as a fisherman to the importance of making the most of this exciting local catch.
The evening will begin with a live bluefin tuna breakdown, giving guests the opportunity to see an entire tuna prepared and learn about its different cuts, textures and characteristics. Tom Anglesea and the MOR team will demonstrate how they make the most of the whole fish, before showcasing it across a five-course tasting menu.
The menu will celebrate Cornish bluefin alongside MOR’s distinctive approach to seasonal cooking, including a tasting of several different cuts of tuna served with English wasabi, pickled ginger and MOR smoked tuna soy, followed by Smoked Tuna Bone Broth and Bluefin Tuna Loin. The evening will finish with MOR’s already renowned Medjool Date and Custard Tart.
Joining Kieran will be Emily Theobald of the Cornish Fish Producers’ Organisation, who will share her knowledge of the legislation and science behind the bluefin tuna fishery.
Kieran and his crew are also involved in the University of Exeter’s ‘Bluefin Tuna: Feeding the Comeback’ project, led by Dr Tom Horton. The project is examining what bluefin tuna are feeding on in Cornish waters, helping scientists better understand their feeding habits and their role within the marine ecosystem. As part of the project, Kieran and his crew provide tuna samples for research, offering an intriguing connection between commercial fishing and marine science.
The evening promises to be an educational – and delicious – evening, taking the tuna from the sea to plate, understanding and appreciating all that goes into that journey. Tickets are £150 pp and guests will also take home a MOR goody bag, including the specially printed menu from the evening and a portion of Cornish bluefin tuna to enjoy at home.
ENDS
Notes for Editors
Tickets are £150 pp and include:
- Five-course tasting menu
- Live bluefin tuna breakdown and talk from Kieran Burkhill
- MOR goody bag, including a portion of Cornish bluefin tuna to take home
Book Tickets here
View the menu here
High Res images for Tuna Night here, and of MOR here
ENDS
For further press information, interviews or images, please contact:
Diana Massey at The Massey Partnership
[email protected]
MOR, Carbis Bay Estate, St Ives, Cornwall, TR26 2NP
www.restaurantmor.co.uk
www.instagram.com/mor_restaurant
About Tom Sellers
Tom Sellers is a multi-award-winning British chef and restaurateur, best known as Chef Patron of Restaurant Story in London. He opened the restaurant in 2013 at just 26 years old, earning a Michelin star within five months and a second in 2021. His cooking is defined by seasonality, storytelling, and a deep respect for provenance. His boutique hospitality portfolio – HiStory Hospitality - which spans restaurants and global dining experiences – includes his signature Restaurant Story, Story Cellar, a Parisian-inspired rotisserie and wine bar in Covent Garden, Dovetale, a modern European restaurant at 1 Hotel Mayfair which opened in 2023, Gwyn’s Bakery in Horsham, as well as Once Upon a Time, Sellers’ events service, offering guests the opportunity to create their own stories through food. Sellers first partnered with Carbis Bay Estate in 2019, bringing Story to the Cornish coast in a celebrated pop-up. In summer 2026, he returned to launch MOR - an ocean-inspired restaurant that honours Cornwall’s world-class produce and breathtaking landscape. Sellers trained under some of the most acclaimed chefs in the world, including Tom Aikens, René Redzepi, and Thomas Keller, and is regarded today as one of the UK’s most dynamic culinary talents.
About Tom Anglesea
Durham-born Tom Anglesea comes in as HiStory Hospitality’s Group Executive Chef after heading up Dovetale, 1Hotel as Executive Chef since 2022. Tom brings with him an abundance of experience and knowledge from some of the leading dining destinations in the UK and internationally. Tom has built his reputation working under revered industry names such as: Gordon Ramsay (at Boxwood Cafe, Maze and Restaurant Gordon Ramsay), Thomas Keller (Per Se), Neil Perry (Rockpool and Spice Temple), Rene Redzepi (Noma) and Nuno Mendes as Sous Chef (Chiltern Firehouse). His breadth of skills led him to the coveted role of Head Chef at The Laughing Heart - a late-night natural wine bar serving creative contemporary London cooking. Tom was selected to represent the North East at the Great British Menu Banquet, 2019, cooking his winning fish course.
About The Carbis Bay Collection
The Carbis Bay Collection encompasses the luxury Carbis Bay Hotel, host to the G7 Summit 2021, featuring 35 individually designed rooms, alongside beach lodges, beach suites, self-catering cottages, and serviced apartments. All are set within the Estate and its privately-owned 25-acre Blue Flag beach and are complemented by Play the Game, a 28.15-metre Sunseeker motor yacht, moored in Marina Ibiza.
Guests can enjoy the award-winning C Bay Spa, offering coastal-inspired treatments including a range from Bamford, as well as a choice of dining destinations, including Walter’s on the Beach, The Beach Club, The Orangery, and The Deli with Tom Seller’s ‘MOR’ set to launch in Easter 2026.
Nearby, the Collection also owns The Gannet, known for locally sourced, seasonal dining and exceptional stays. For a unique experience within nature, POD provides luxury glamping with all the comforts and service delivered by the world-class Estate. The latest addition, The Basset Arms, opened its doors in summer 2025 offering gastro-styling dining and rooms in the quaint harbour town of Portreath on the North Cornwall Coast.
