Read what the
Western Morning News wrote on 2nd June 2007
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| PLEDGED
TO BUYING INTO THE COMMUNITY |
Paul and Claire Murray are looking forward to
celebrating two happy events this summer: the
birth of their third child, and the first
anniversary of the opening of their own
restaurant.To the Murrays, buying local isn't
just about purchasing quality food, it's about
buying into the community. With a solid
background in catering and good credentials in
the business, they decided to take the risk and
pursue their dream: owning and running a
restaurant of their own.
Leaving behind successful careers in Harrogate,
Yorkshire, they plumped for Lostwithiel, a busy
and historic market town near St Austell, and
bought Trewithen Restaurant, in a charming
building in the attractive town centre.
"We knew we were taking a chance," said
Claire, "because it already had a good
reputation. It had a good menu and was well
established. It was very traditional. We expected
that we might lose some of the regular customers
because we were new. But in fact we have held on
to many of the regulars and we have attracted a
lot of new ones."
What has brought the customers in is the
atmosphere and the distinctive menu. Paul has
been determined to put his own personality on the
food he prepares.
Paul, 38, and Claire, 32, previously worked at
the Rudding House in Harrogate. Paul was a chef
and Claire was in management.
"It wasn't just about having success in
business," said Claire. "We were
already successful in what we were doing. But
that was working for someone else. The important
things were to make our own place work, and the
quality of life. This is such a lovely community
to work and live in."
The welcome that local people gave the Murrays
and their children Megan, seven, and Charlotte,
two, is being reciprocated in the welcoming
ambience of the 28-cover restaurant, and the way
they treat people.
"We are absolutely determined to be an
ethical employer," said Claire.
Paul said: "You can't get more local than
your own kitchen. Everything we serve is
home-made. People ask me where we get our
ice-cream from. We don't get it from anywhere: I
make my own. We get our dairy products from
Trewithen Dairy. We buy local as far as is
possible."
The home-made ethic goes as far as the varieties
of bread, which Paul makes. Many customers also
ask about the mouthwatering cakes, pastries and
desserts, which come direct from the kitchen,
made by staff member Kate.
"Where we can, we source everything
locally," says Paul. "The quality is
superb. The Cornish lamb is fantastic."
Local means fresh. Meat from Kilhallon, beef from
Golant, fish and vegetables from Mevagissey and
St Austell, vegetables from Par and Wadebridge.
Paul's background in corporate catering includes
working at a leading country house hotel in
Yorkshire as well as Betty's, the legendary north
country teashop and dining group. He spent five
winters running a restaurant in Alpe d'Huez, in
the French Alps, and continental style cookery is
reflected in the Trewithen menu.
"It's a question of gradual change, putting
our own personality on our food, and offering
people real value for money," said Claire.
"In the restaurant business you are only as
good as your last meal."
Paul summed up the nature of local suppliers:
"There is a man who brings us vegetables. He
knocks on the door and he's got asparagus, which
he has dug up that morning. It's neatly cut and
tied in bundles. The same day it's on the plates
in the restaurant. You can't get fresher or more
local than that."
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