Trewithen Restaurant - Media Coverage
Read what the Western Morning News wrote on 2nd June 2007
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."
Trewithen
Restaurant website