Pea Porridge Restaurant

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Keltic Seafare Scotland Ltd

OK folks.....just wanted to share this fantastic news....
My first colleague to join us at Pea Porridge Restaurant in 2009 was a playful, quick witted, experimental and keen young lad...
I'm absolutuley thrilled, delighted and overjoyed to hear the news that Connor and his partner Johanna Mourujärvi have just been awarded their first MICHELIN Guide star or their Restaurant Tapio in Finland...
Bloody well done guys....what a great achievement.....
Very proud of you both...brilliant...👏.
Now go celebrate in style...🍾🍾
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What's on my mind they ask again?.
Picanha wagyu steak from Earl Stonham Farms is the only thing on my mind......Corrrrr...👌💪🫛💚

OK folks.....
Would just like to put on record, now the dust has settled, huge congratulations to on a great season.
This is the best news in since a little backstreet restaurant gained its first MICHELIN Guide star🌟 back in 2021...🤩😍.
Congratulations boys and remember to ...

OK folks. So yesterday on Easter Monday, I had secret Intel that something special was happening down at .
As I was heading that way I thought I'd pop down to see what was the commotion....
The season had only kicked off at midnight on Sunday/Monday and my old mate and top geezer James, had got his hands on the very first landings.
It was great to see .hunt.07 for the first time in ages and be able to grab a few absolute pristine specimens from his little shop down by the Quay at , our closest point for fish being landed from tiny little dayboat fisherman.

What a joy to be the first restaurant to lay hands on what is the first of the season.

Thank you .hunt.07 for the quality gear mate....

Heres our mate from Porthleven Dan Dan the lobster Man with his first lobsters of the year. Getting ready for opening his seafood shack on the harbour this weekend.... Good luck mate and here's to many many more of those beautys...
And hopefully in a month or so with us at Pea Porridge Restaurant ......💪💪💪oh yeahhhh....

4 years ago today this crazy s**t started🙈🙈🙈..

Sorry to be a negative nigel....😪

OK folks.
Just like to say what a great month February has been.

Thanks for all the support and well wishes from everyone...its been great.

Putting the plaque on the wall for another year is a career highlight that can't be beaten.

A proud moment that we will savour forever, and look back on with huge pride.

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# michelin #

OK folks....
This picture 📸 is of our and its what we serve with coffee
To make we use dates, cinammon, cardamom, ghee, walnuts, pistachios to
create the magic with the addition of biscuits for crunch, orange blossom water and a couple of other secret ingredients to create the magic🎩 🪄 .....
We have experimented with this for weeks on end, trying to find the perfect date, which is of utmost importance in our tamriah.
We decided that medjoul dates were the best choice, but we went further than that....
We sourced medjouls from numerous middle Eastern countries.
For example we found that the dates from Jordan and Saudi Arabia just weren't quite sweet enough.
We settled on dates from Iraq 🇮🇶.
They have the perfect balance between sweetness, flavour and chew.
There are many many versions of this chewy date sweet, that is perfect with coffee, and this is our version.
Bon appetite

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Popular restaurant presented with plaque after retaining Michelin star Suffolk’s only restaurant with a Michelin star has been presented with a plaque after it retained the accolade earlier this month.

Just insane quality beef we work with at Pea Porridge Restaurant .....such a privilege to work with Earl Stonham Farms providing us with MICHELIN 🌟 beef.....💚

Have a great Sunday folks...

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Ok folks.
This is our current chocolate dessert on our menu.
It's a kinda chocolate mousse, using our friends with a vibrant pistachio custard, sour cherries and our version of the Iranian brittle "sohan".
We source our pistachios from in sicily. They are the best I've tried and are so important to the region that they are referred as "green gold".
We've been working on perfecting our sohan for a couple of months to get it just right. To get the balance between slight chew and crumble crunch..
Sohan is made with sugar , butter, pistachio , rose water, salt and a few other ingredients to create the magic.
It's origins are from in but there are many, many versions...
Sohan translates to good looking/handsome.



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OK folks.
Will never grow tired of seeing that star symbol next to our restaurant.
It's still as wonderful a feeling now as it was 4 years ago.🤗
Peer recognition and reward for hard work, dedication and commitment over a prolonged period of time has been worth every second and I say it again that we are overjoyed, immensely proud, honoured and massively respectful of being held in such high regard by the most prestigious restaurant guide on the planet....

Have a great day folks and remember to
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Every Michelin Star Restaurant in Great Britain & Ireland Explore the full list of One, Two and Three Michelin-Starred restaurants for 2024

OK folks...
Absolutely delighted to have retained our star.
This is the 4th year that has held this prestigious award.
It's great that our county of is still recognised and in particular our wonderful town of .
It's an absolute honour to be held in such high regard by the worlds most important, respected and number one guide...
It's something that we honour highly never take for granted, wear with immense pride and treat with huge respect 🙏.
Thanks to all involved in the Pea Porridge 15 year story so far...
We kept it tasty for another year 🫶💚.

And I think we scrubbed up rather well too...🤣...

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Dear all......
We are now on the look out for a front of house person to join our team (approx 30hours pw)

If you've done some time in the trade and understand how to deliver a memorable guest experience, you're passionate about food and wine and exploring what's next for the industry.
We offer you the opportunity to work with a small, close knit team, delivering a quality, unique product that draws in hosts of loyal locals as well as gastronauts from far and wide. Lots of perks, including a 4 day week, and a workplace with lots of laughter and fun..🙂.
If you'd like to join us please send your CV to [email protected]
We'd love to hear from you.
If not, then maybe you know someone.....please share.......

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Thanks Linda.....💚💚💚

OK folks.
Just wanted to share this with you.
This is a dessert that myself and my colleague have been working to perfect for a few weeks now.
This is our version of "Basbousa".
It's a sweet syrup soaked semolina and coconut based cake that has its origins in Egyptian cuisine (although lots of middle Eastern countries have their own versions).
The cake batter is the key element and baking it for the exact time is vital.
That and the sweet orange blossom syrup that the cake requires is where we have been playing with ratios and timings.
We serve simply with blood orange 🍊 and also some wonderful artisan thick greek yoghurt.
It's absolutely delicious and is a big seller on our dessert menu..
Come and eat with us...

Over the moon to find out that my great pal and protege (hope he don't mind me saying that)has been awarded a MICHELIN Guide bib gourmand today for his charming LARK Restaurant
Such wonderful news.
Jurga Sharp and I ate there a couple of weeks ago and it was absolutely delightful....
At Pea Porridge Restaurant we were privileged to be awarded the same accolade after year 1, but I'm totally convinced that James Carn won't be waiting 10 years to gain his first michelin ⭐️ as I did....😃....
Just the best news....
In our wonderful county of Suffolk it gives me so much pride for lark to be the only bib and for us Pea Porridge to be the only star 🌟 (for now)....

Great things happen when you cook your little hearts out....😂😍💚

Over the moon to be awarded a Bib Gourmand at Lark

This is a such a lovely pat on the back for our wonderful team who have worked so hard.

Lark will be one year old in two weeks and this a fantastic way to celebrate that first year.

A massive thank you to all of our customers who have made this possible and kept our dream of this tiny little restaurant alive 🤍

Over the moon to be awarded a Bib Gourmand at Lark

This is a such a lovely pat on the back for our wonderful team who have worked so hard.

Lark will be one year old in two weeks and this a fantastic way to celebrate that first year.

A massive thank you to all of our customers who have made this possible and kept our dream of this tiny little restaurant alive 🤍

What an end to 2023 and what a start to 2024...
What a talent....what a couple, what a team...
I always say that great things happen when you cook your little heart out....
For all that's happening and all that coming your way....nobody deserves it more....and I couldn't be prouder.....
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OK folks....
With less than one week to go until the big day..!!!
Are you still scratching your heads trying to think what to get for a friend or loved one???
Fear not....we've got it sorted....!!!

Pea Porridge Gift vouchers are the perfect present.
They can be emailed or posted... and start at £50.

Go ahead....treat someone to only michelin star restaurant for Christmas.....
You know it makes perfect sense...👍

www.peaporridge.co.uk/giftvouchers




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