About us

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With fantastic views over the water, the Harbour View is the perfect place to go in Falmouth at any time of day.  Whether it’s for breakfast, lunch, afternoon tea, dinner or just drinks, you will always find a warm welcome and a relaxed, informal atmosphere.  Our seasonal menus and daily specials offer the best of local produce with a good selection of fish, meat, vegetarian and vegan dishes.

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Family friendly and family run, the Harbour View has seating both inside and out with a spacious deck for alfresco dining.  On cooler evenings and chilly days, ask to borrow one of our complementary fleece blankets.  The Harbour View is also available for private functions and corporate events.

Andrew & Sharon Robertson

HEAD CHEF - Jake Heslip

Jake was born in Portscatho on the Roseland and grew up in the small fishing village St. Mawes just across the water from Falmouth. Growing up Jake was surrounded by so many food influences from going out fishing with his grandad where they would catch a selection of produce from Sea bass, Mackerel, Pollack to Lobsters and crabs Jake also spent a lot of time on his best friend’s farm and foraging along the Cornish coastline experimenting with sea weeds, samphire and edible flowers. 

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Jake started his cheffing career at a young age in local pubs and restaurants following on from his fathers career as a chef and a publican. 

Jake was then classically trained at the Idle Rocks hotel in St. Mawes which had held 2 rosettes for over ten years running. He has since spent some time living in Hong Kong and Thailand where he picked up on some Asian fusion style cooking. 

When Jake retuned to Cornwall he moved to Falmouth to continue his career cooking in great foodie hotels.  Initially, he worked at the St. Michaels hotel under Nick Hodges where he joined the brigade to help gain AA rosettes. After that Jake moved to the the Greenbank Hotel where he worked under Fiona Were and helped the team gain 2 AA rosettes in the first year.  He also became Stephen Marsh’s sous chef for the second time in his career,  the first being at the Idle Rocks hotel in St. Mawes.

Jake’s cooking philosophy is: “keep it as locally sourced as possible, keep it clean and always keep developing”.

Questions and answers 

What is your favourite dish to cook?

My favourite dishes to cook in the kitchen are definitely locally caught fish or low and slow cooked local meats.  At home I cook one pan wonders for my fiancée and two sons, paella or jambalaya always goes down really well. 

What do you enjoy outside of work? 

Well, on days off and time at home, I am a massive family man with my fiancé and 3 sons including new born baby boy this February.  I find myself out walking or going camping and exploring Cornwall with the family, trying out most cafes and restaurants on the way. I also love a project at home and my current venture is fixing up my late Grandfather’s Falmouth Bass boat which I spent a lot of my childhood in, so I am also hoping for a nice warm summer and a day off or two to go fishing. 

Favourite place to eat? 

For fine dining in Cornwall, the Driftwood hotel in Portscatho - Chris Eden and his team are amazing. But I also love finding new and different little cafes and restaurants and pubs around Cornwall with passionate staff showing off their hospitality. 

Where do you get your food and menu ideas from? 

I love getting cook books to give me ideas as this always gets my mind ticking out of the kitchen, thinking “well that would work with that” and “then I could add that”.  Then I will cook and plate a dish and continue to develop it until I am happy with the end result. I also love creating dishes around the selection of great Cornish produce we have down here from fresh seafood, local reared pork, lamb and cattle to foraged sea vegetables and seasonal fruit. I also love catering for vegans and creating gluten free dishes to make it easy for customers to make menus choices. 

Favourite thing about Cornwall? 

The people, the produce and the way of life.  I couldn’t see myself living anywhere else, especially with a young family.

And why Falmouth? 

Falmouth has always had a big piece of my heart from a young age - from getting the St. Mawes ferry to come over to shop, to playing for Falmouth rugby club as an under 16.  But now for me the town itself has a great buzz about it with all the many and various events, the student culture, local shops, art galleries and of course the Maritime Museum.  There is always something going on such as Falmouth week, the Oyster festival or Sea Shanty festival. There is also a great food and drink vibe to the town – everything from library pubs to some of the best fish and chip restaurants in the country

And finally why Harbour view? 

Well when the position first came around to me, I jumped at it due to where the restaurant is situated.  We are in the heart of Falmouth right on the seafront. Also, I had always heard good things about the place from the great chefs that had worked there previously. It is family run and the staff are so warm and welcoming.  It looked a perfect match for me to showcase my cooking and advance my career.

Jake Heslip, Head Chef