A new, sustainability-focussed restaurant will be opening at the hotel hosting next week's G7 Summit. 

The Ugly Butterfly restaurant, from chef Adam Handling, is planning to launch at the Carbis Bay Estate this summer on August 2 and will be offering British food inspired by Cornwall.

Ugly Butterfly is described as Adam’s most sustainable brand of restaurants and will have a strong focus on sustainability and hyper-local foods - produce sourced from the immediate surrounding area.

Adam has created the menus in the restaurant in the hopes that they will be as "elevated and theatrical" as at his other venture, Frog by Adam Handling, in Covent Garden and will use ingredients sourced from in and around Cornwall.

In keeping with its sustainability theme, the Ugly Butterfly bar will use trims and offcuts from the ingredients used in the restaurant to create drinks and bar snacks in an effort to cut out the restaurant's food waste.

Adam said: "Everything we do at our restaurants and bars is based on the location and surroundings.

"It’s super important to me to support the local suppliers and Carbis Bay has a beautiful seaside and rural setting, so we’ll be using more of the seafood and foraged ingredients that the area is well-known for."

Adam has appointed Jamie Park as Head Chef, who was previously Head Chef at The Frog, and has been one of Adam’s key chefs in the group for seven years.

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Adam continued: "Jamie is hugely passionate about sustainability, in all forms, and this is the perfect place for him to explore every possibility to create great food, whilst getting us closer to our ultimate goal of 100% zero food waste."

Group General Manager, George Hersey, has previously lived and worked in Cornwall for a number of years, and will be based in Carbis Bay to head up the front of house operations there, whilst still playing a key role in the Group’s London and Windsor locations.

He has established relationships with local food and drink suppliers including Verdant Beer Falmouth, and Pentire non-alcoholic spirits distilled with Cornish coastal plants.

Chef Jamie will be focusing on hyper-local ingredients, sourcing fish from Harlyn Bay, Portilly Oysters, razor clams from the Hale Estuary, Cornish sea buckthorn, Cornish Gouda, and Saint Ewe eggs.

The restaurant interiors have floor-to-ceiling glass windows, overlooking the ocean, dried local flowers hanging from the ceiling and white pendant lights illuminating each table.

The restaurant offers 65 covers and there will be two private dining tables situated in the main dining area.

The bar will also offer 65 covers.