St. Eia for Service Works
Nestled on the coast in St Ives, St Eia is a neighbourhood restaurant founded by Eleanor Vening and Mark Quick, where local produce is served simply and with intention. Butter beans, lemon, Coombeshead sausage, Newlyn Crab on Toast, standout ingredients at the forefront of every dish.
How does being on the coast change your relationship with produce?
When we first started looking for produce to create a menu, we felt incredibly lucky to be able to build a menu around fresh ingredients that are actually sourced locally, rather than travelling across the country.
Our fish is brought into Newlyn Harbour, 25 mins away, our mackerel is from St. Ives. Meat comes from Coombeshead Farm & Warren’s butchers. The majority of our fruit and vegetables are grown locally in Porthleven and near Penzance. It really doesn't travel far, or get stored in cold rooms, so it gets to us in wonderful condition.
When we first started looking for produce to create a menu, we felt incredibly lucky to be able to build a menu around fresh ingredients that are actually sourced locally, rather than travelling across the country.
Our fish is brought into Newlyn Harbour, 25 mins away, our mackerel is from St. Ives. Meat comes from Coombeshead Farm & Warren’s butchers. The majority of our fruit and vegetables are grown locally in Porthleven and near Penzance. It really doesn't travel far, or get stored in cold rooms, so it gets to us in wonderful condition.
Simplicity seems to be at the heart of the menu at St Eia, strong ingredients allowed to shine on the plate without unnecessary additions, was this an intentional decision?
Our food is very much influenced by travels through France & Spain, eating locally, seasonally & simply. The restaurant has developed from a very simple starting point and we have built upon these foundations. With such wonderful produce available to us, we feel that these should be allowed to shine.
Our food is very much influenced by travels through France & Spain, eating locally, seasonally & simply. The restaurant has developed from a very simple starting point and we have built upon these foundations. With such wonderful produce available to us, we feel that these should be allowed to shine.
St Eia feels like a relatively seasonal spot, how do you adapt the menu during the winter months?
We definitely lean into comforting Winter dishes; French onion soup, pies, braises and steamed puddings. We really love the way the restaurant feels on dark Winter evenings, with plenty of candles lit and steamy windows!
What are some of your favourite dishes at St Eia and why?
A meal isn't really complete without our butter beans & lemon, it's a delightful way to kick things off. Aside from this, our Newlyn crab on toast and braised beans & Coombeshead smoked sausage are well-loved favourites.
A meal isn't really complete without our butter beans & lemon, it's a delightful way to kick things off. Aside from this, our Newlyn crab on toast and braised beans & Coombeshead smoked sausage are well-loved favourites.