London February 2025: Chef Jude Kereama and his team are delighted to announce a new look and concept for Kota in Porthleven.

The restaurant has evolved its offering since it launched in 2006, but as it enters its 20th year of existence, Kereama is excited to announce a radical change in its approach.

Kereama said, “Kota's style of food has continually evolved since we launched back in 2006, but we are ready to shake things up, and are re-opening this month with a new approach. It has been exciting to totally rewrite the menu.

“Cornish pinxos is at the heart of our new offering – small, flavourful dishes complimenting the wine expertise of our front of house team, and giving our customers, what we hope will be a new and engaging dining experience. It is great to also be able to shine a light on some exciting and different wines that me and my team are passionate about.

“It is a nod to the Basque country's sociable approach to food and sharing food and wine, but also a celebration of the connection between Cornwall and this part of Spain, that shares maritime links, linguistic resilience, industrial history, folk traditions and a strong sense of identity. We have created “pinxos” as a combination of spellings characterising the history, but framing our forward-thinking and technical ethos to food and service.”

Kereama, with head chef Ross Sloan, has devised a menu that will allow for a more lively and relaxed service, with the chance for more interaction with customers, who will be able to order a variety of dishes that are all matched with a wine. Matching wines will be served at a tasting size and price.

The new food menu will include oysters (kotas – Kota means “shellfish” in Maori) in many forms, kroketas (Basque for croquettes) of various flavours, Gordal olives and daily specials. There will always be a couple of meat dishes, including a tartare or carpaccio, depending on the meat cuts available, and a braised dish with pork cheeks, beef short rib, or grilled lamb. Vegetarian dishes will focus on the vegetables that are in season at that time. Fish dishes will vary depending on that day's catch but grilled fish, ceviche and crudo will feature. Desserts will be a simple choice between three, for those with a sweet tooth.

The revamped bar and restaurant space has been designed to enable people to visit, dine and enjoy a few pinxos with paired wines, and selected wines will be available to purchase by the bottle, at wholesale prices, to take away.

Kota is working closely with a number of wine makers, vineyards and suppliers through the year, who will be on hand to speak to customers during the day, and a series of wine feast nights will be announced in due course.

Kota has become renowned for its creative tasting menus and this will still be available in the form of a chefs menu - a six course tasting menu designed by Kota's head chef, priced at £75.

Kereama continued, “We will still be focusing on beautiful organic vegetables, fish and meat, and creating intense, flavourful, punchy small dishes to match with wine, but believe this more flexible, and relaxed offering will better suit our customers and team.”

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Notes for Editors

Kota - https://kotarestaurant.co.uk/

Chef patron Jude Kereama. Head Chef Ross Sloan

Jude Kereama was born in New Zealand where he honed his skills in the kitchen with Simon Gault, before travelling to the UK where he met his late wife Jane. Searching for a restaurant in the UK, they settled in Porthleven and opened Kota in 2006, before launching sister restaurant Kota Kai in 2011. Kota and Kota Kai are located on the harbour head at Porthleven, in the heart of the Cornish fishing town.

Jude has represented the South West in the Great British Menu, and was South West champion, and banquet chef in 2021.

 Jude is a hands on and passionate chef, and one of the founders of the Porthleven Food Festival (2-4 May 2025).

He regularly donates his time and skill to charity events throughout the South West. His warmth and enthusiasm for Cornwall and its bounties comes across in his restaurants, and it is little wonder so many guests return so often.

Jude earned the Trencherman's Award for 'Special Contribution' in 2020 and was named 'Chef Of The Year' in 2019. Kota is proud to have been recognised by the Good Food Guide, the Michelin Guide with a prestigious Bib Gourmand Award and the AA (with three Rosettes).

Sommelier Dan Wright has put together an extensive wine collection of new and old-world wines, and wine flights are served alongside the ever-changing menu of Cornish pinxos and the chefs menu of the day.

Kota has three bedrooms available to guests who would like to stay in Porthleven.

Press Contacts

Charlotte Allen charlottekgallen@me.com and Diana Massey diana.massey@massey.co.uk