The duo gravitated towards Flushing to open their third venture (after School House restaurant and Beach House beach cafe, both on the south Devon coast) as they “always had a connection with Flushing. We visited William’s family in Falmouth and would get the ferry over to do the Mylor Flushing walk,” says Tamara. “We particularly loved the community spirit in Flushing as well as its natural beauty. It’s the best of both worlds as you have the countryside and sea as well as the buzz of Falmouth,” she adds.
It’s a pub to while away sleepy afternoons, so work up an appetite first in the morning and stomp part of the 288-mile Cornish coast path on the circular walk from Mylor to Flushing. Or venture further to The Maritime Museum, Pendennis Castle and Gylly Beach on the other side of the water. Once back on Flushing’s side, pick up a weekend paper from Flushing Stores before heading to the pub, and settle in for a mighty roast followed by an evening of local sea shanty singers, which will be a wholesome Sunday well spent.
In the pub’s kitchen is head chef Andrew Tuck, who was previously at Cornwall’s famed St Kew Inn pub (number 36 in the ‘Top 50 Gastro Pubs’ list) and earned a reputation for his expertise in cooking over fire. His provenance gives a real taste of the area: grass-fed beef comes from the famed butcher, Phillip Warren; Soul Farm, the community-owned garden in the village, provides salad and greens; and seafood is from Flushing’s Sailors Creek fishery – the last in Europe still using sailboats. Run by local Martin Laity, whose family have been in the village for generations, they only catch European native oysters, which have rounder and flatter shells, not rock oysters that are tear-shaped. They’re usually always on the menu at Harbour House, and Tamara says they’re so popular: “We sell more oysters than beer”.