One Cornish bluefin tuna, one night only at MOR in Carbis Bay

A whole Atlantic bluefin tuna is going to be taken apart in front of a room full of diners this autumn. And the fisherman who brought it in will be standing right there to explain how it got from the sea to the table.

The Carbis Bay restaurant MOR is hosting Tuna Night on Friday 30 October, a one-off evening celebrating the return of Atlantic bluefin tuna to Cornish waters. It brings together Cornish fishing, marine science and a five-course tasting menu, with the dinner co-hosted by Kieran Burkhill, commercial bluefin tuna fisherman aboard the Stargazy FY36.

MOR is the ocean-inspired restaurant that Tom Sellers, Chef Patron of the two-Michelin-star Restaurant Story in London, launched at the Carbis Bay Estate in summer 2026. It was built to honour Cornwall’s produce and landscape, and a fish landed a few hours along the coast fits that brief rather well.

The boat built around one fish

Stargazy is now in her second commercial bluefin tuna season out of Mevagissey. She has been specially adapted for landing tuna, with a purpose-built ramp and winch system that lets Kieran and crew member Kyle Robinson bring the fish aboard in a controlled manner.

Working from a compact fishing boat makes preparation, organisation and teamwork crucial. The crew use rod and reel, towing spreader bars and stingers to land the powerful fish.

Careful handling and preparation are fundamental to the quality of the fish from sea to plate. Kieran will talk about the realities of the fishery, from life as a fisherman to the importance of making the most of this local catch.

A live tuna breakdown to start

The evening opens with a live bluefin tuna breakdown, giving guests the chance to see an entire tuna prepared and learn about its different cuts, textures and characteristics.

Tom Anglesea and the MOR team will show how they make the most of the whole fish. Tom is HiStory Hospitality’s Group Executive Chef and has worked under Gordon Ramsay, Thomas Keller and René Redzepi, and he was selected to represent the North East at the Great British Menu Banquet in 2019, cooking his winning fish course.

What’s on the menu

The five-course tasting menu pairs Cornish bluefin with MOR’s approach to seasonal cooking. It includes a tasting of several different cuts of tuna served with English wasabi, pickled ginger and MOR smoked tuna soy, followed by Smoked Tuna Bone Broth and Bluefin Tuna Loin.

The night finishes with MOR’s Medjool Date and Custard Tart. You can view the Tuna Night menu on the hotel’s website.

Where the science comes in

Joining Kieran will be Emily Theobald of the Cornish Fish Producers’ Organisation, who will talk about the legislation and science behind the bluefin tuna fishery.

Kieran and his crew are also involved in the University of Exeter’s Bluefin Tuna: Feeding the Comeback project, led by Dr Tom Horton. It is looking at what bluefin tuna are feeding on in Cornish waters, to help scientists understand their feeding habits and their role in the marine ecosystem.

As part of the project, the Stargazy crew provide tuna samples for research, a direct link between a working fishing boat and the lab.

Tickets for Tuna Night

Tickets are £150 per person and include:

• A five-course tasting menu
• The live bluefin tuna breakdown and a talk from Kieran Burkhill
• A MOR goody bag

Places can be booked through MOR’s Tuna Night booking page on OpenTable.

The goody bag includes the specially printed menu from the evening, and a portion of Cornish bluefin tuna to take home.