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Andrew (Andi) Tuck is the Head Chef at the Michelin Guide-listed Harbour House set right on the waterfront in Flushing, Cornwall.  As a North Coast lad, Andi first fell in love with food whilst fishing in Cornish waters with his father as a young boy.

Over the years, Andi has regularly worked with fellow Cornwall-based chefs including Ben Quinn and Simon Stallard, creating, and developing, his relentless passion for open fire cooking and smoking techniques.

Andi led the award-winning St. Kew Inn to 36th in the Estrella Dame Top 50 Gastro Pubs List, and he now helms the kitchen at swiftly Michelin-recognised Harbour House in Flushing, where he is bringing his love of over-coals and smoke-driven cooking to the idyllic waterside village.  

Andi is returning to BBC2’s 2024 Great British Menu kitchen to compete alongside the UK’s most on-point chefs for a place at the prestigious banquet and he’s recently featured on Rick Stein’s Cornwall.  He is also in constant demand to grace the stages of Cornwall’s popular food events including Porthleven Food, Rock Oyster and Padstow Christmas Festivals. 

At Harbour House Andi serves breakfast, lunch and dinner as well as an all-day bar menu with small plate and bar snacks, alongside his own unique smoked cocktails. All his cooking is over sustainable British BBQ coals with a custom-made fire pit from Firemade & Smokers from Pro Q. This impressive kit is deployed to full effect for the already cult-loved Smokey Sundays where Andi’s 18 hour low and slow smoked meats take centre stage. 

Andi’s Harbour House menus also showcase his continual commitment to the creation of a new and inspired Cornish pub style menu, all based on the freshest of ingredients that are picked, plucked or cut from the surrounding lands, seas and livestock by the finest local producers.

Porthleven 26-28 April 2024

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