Introducing Cove Cafe

We are really excited to announce that, alongside the cookery school, Rupert has also taken over the ownership and running of Cove Cafe overlooking St Ives Bay at Riviere Towans, Hayle. It’s such a fabulous location and spot, nestled into the rocks just above the sand with a view across the bay towards St Ives.

cove cafe at Riviere Towans, Hayle

We’re looking forward to offering simple and great tasting dishes such as Cornish fish soup, mushroom fricassee and mussels with ‘nduja and mascarpone. We’ll also be continuing our ethos of working with local suppliers, such as Trevaskis Farm, Primrose Herd, Dodo Bakery and Homage to Bovine and using seasonal ingredients. The menu will change regularly with something for everyone.

mackerel pate on toast

“Taking on Cove Cafe is actually something I’ve wanted to do for over five years – the timing was never right, so now everything has aligned, I’m really excited to get started. My vision is for Cove to become a near-enough 12-month beach café with a simple offering, welcoming both locals, and visitors to enjoy wholesome food, incredible scenery and great hospitality.”

Rupert Cooper

Aside from the daytime offering, we’re looking to continue and expand the legacy of evening events, which promises to be exciting. Cove Cafe opens on Wednesday 3rd May and will then be open Wednesday – Sunday from 9.30am to 3.30pm with no booking needed.

cove cafe

We’ve have some work to do getting the space set up, re-branded and ready to open and it’s been a busy few weeks to say the least, but now that the paint’s dry (just!) we want to welcome you to a little opening party this Sunday, May 7th. Four courses of goodness and plenty of fantastic wine and beer on offer (It’s a bank holiday after all!) We have 30 tickets available for inside, but if you want to gamble on the day and sit outside then let us know. Menu and the link to book are below:

“Fit For A King” Lunch Menu

“Canapes for a King”
Cove fish soup, Cornish Yarg crostini & dill
Smoked striploin of beef, roasted onions, horseradish sour cream, confit garlic mids served with burnt lettuce & wild garlic salsa
Sticky ginger pudding, clotted cream and rum sauce


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