Fish direct from the boat. Meat from the farm, butchered, cured and smoked by us. World class whiskies. Rums galore. Harbour views, singing the blues.

Welcome to the Star and Garter, in the heart of Falmouth. 


Please let us know if your children would like any variation of the dishes above.

If you have any food allergies please let us know

Please note, menus change twice daily. 



I knew I wanted to be a chef from a very early age. My Mum was a pastry chef, and I started out helping her in the kitchen from the age of 14. I loved being in the kitchen, so it was an easy choice to go to catering college straight from school, while still working at a local hotel.

Fifteen years later, I still love being a chef and I’ve been lucky enough to travel with my job, including running a super yacht in Ibiza, a busy café in Bondi and a luxury chalet in Verbier. I always take in local traditions when it comes to food, and love getting to know how and why they use the produce they do, but Cornwall is home for me;  the produce here is as good as anywhere and you can’t beat an Aggie sausage roll!

I draw a lot of inspiration from Italy and the Mediterranean: the way they live and cook with the seasons is a major influence on me and something that reflects in how I cook and what we do at the pub.  Being brought up in the countryside, I grew up eating a lot of game and wild food and lovedsharing these dishes at family meal times - this is where my passion for this style began and I try to bring a bit of that element to the pub.I’m lucky enough at the Star and Garter to be working with two like-minded friends and to be given free rein on what we put on the menu is pretty special too.



I'm 33-years-old and have been cooking for 18 years at a variety of different restaurants. I was the Senior Sous Chef at Jamie Oliver’s Fifteen Cornwall, where I worked closely with Andi and Stephen. My passion is Italian food and my favourite time of year is spring - the produce we get down here all year is sensational, but in spring it's a different level. Working at the Star and Garter is a great opportunity for me to be reunited with Andi and Stephen and I'm absolutely loving it.



I grew up in a food-orientated family, where my mother ran her own catering company. One of my first jobs was prepping and washing up for my mother's various catering events. I arrived in Falmouth in 2000 to study at the College of Arts. After graduating, I worked part-time in various kitchens in Cornwall while trying to establish myself as a freelance illustrator. I’ve been cooking for roughly eight years and worked as a training chef at Jamie Oliver’s 15 Cornwall for five years, where I met Andi and Adam. While at 15 Cornwall I learned a huge amount about cooking simply with good local and seasonal ingredients. Excellent quality, seasonal produce, shown off simply, is the main focus behind what drives us at the Star and Garter.


I was born in Seoul, South Korea and grew up in Leeds. I ate my way through London for a couple of years before washing up on Gylly. There is a strong British and Mediterranean focus at the restaurant, but back home I also cook a lot of asian dishes. Culturally there's less of a gap than you may think. Pasta is ramen with geometry, pasties are empanadas are dumplings, rice is sushi is risotto...there are links everywhere! I make ramen with a pasta pin and I recently read that tare, a traditional ramen accompaniment is basically a soffritto, an Italian staple base. its interesting to look at the similarities, and I suppose my cultural bridge is something to bring to the group.


Sunday Roast

Sunday lunch is sacrosanct. That's why, here at the Star & Garter, we take it extremely seriously indeed.  Whether it’s a sensationally marbled sirloin of beef, a luscious leg of lamb or some proper roast pork with the best crackling you can imagine, all our meat is supplied by renowned Cornish butcher Phillip Warren and served with crispy duck fat roasties, monster Yorkies, silky gravy and a selection of local, seasonal veg. So come in and while away the afternoon in front of the fire, enjoy the view over the bay and, well, tuck in.