Narla, Cornwall: Michelin-tipped Chef Champions Cornish Bluefin Tuna

At just 26 years old, Michelin-tipped chef Charlie Walters is continuing to put the best of Cornwall’s produce at the heart of his cooking with the launch of a new dish at his flagship Fowey restaurant, Narla

Charlie, who first made his name as a finalist on MasterChef: The Professionals, opened Narla in Fowey, Cornwall, where the restaurant has since earned recognition in the Michelin Guide. His latest dish celebrates one of Cornwall’s most remarkable seasonal ingredients: Atlantic bluefin tuna landed in Cornish waters.

Once a familiar sight around British waters, Atlantic bluefin tuna disappeared from the region for decades. Following years of international conservation and careful management, the species has made a remarkable return to Cornwall and is now landed in limited numbers. Cornish bluefin tuna is subject to a highly restricted licensing system, with catches made using low-impact rod-and-reel methods. For Walters, its return provides an opportunity to showcase an exceptional local ingredient while keeping the focus firmly on provenance and seasonality.

Walters’ newest dish, Three Cuts of Cornish Bluefin Tuna, is designed to highlight three distinct cuts and characteristics of the fish, with each preparation bringing a different texture, temperature and flavour to the plate.

The loin is dressed with sun-dried tomato, Isle of Wight tomatoes and shallot, bringing acidity and freshness to the rich fish.

The otoro, served slightly warmer than the other cuts, is cured on pink Himalayan salt and paired with toasted sesame oil and English wasabi. The combination is designed to complement the naturally rich, buttery character of the cut while adding heat and depth.

Completing the dish is the nakaōchi, prized for its deep, intensely savoury flavour. Walters dresses the cut with olive oil, lemon, parsley and caper before serving it in a miniature taco, adding a final textural element to the dish.

The result is a dish that brings together Cornish provenance, Japanese-inspired techniques and Walters’ modern approach to British produce, allowing the bluefin itself to remain the focus.

“Cornish bluefin is an incredibly special ingredient,” says Charlie Walters. “It’s something that has returned to our waters after being absent for so long, so I wanted to treat it with real respect and let the different cuts speak for themselves. The aim with this dish is to show just how much character and versatility the fish has.”

With Narla already recognised by the Michelin Guide, Walters is continuing to develop a style of cooking that champions exceptional local ingredients while drawing inspiration from techniques and flavours from further afield.

Three Cuts of Cornish Bluefin Tuna is available at Narla in Fowey as part of Charlie Walters’ newest menu.