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Hevva!

33 High Street
Falmouth
Cornwall
TR11 2AD

@hevva_uk

TUESDAY TO SATURDAY EVENINGS FROM 17:30

Reservations: eat@hevva.uk

Phone: 07464 467558

Hevva! is closing.

I’m sorry if this comes as a shock to you all.

Penny and I are also moving away – for now. Opportunities too good to pass up have come our way and it’s time to move on to pastures new. The fact that my landlord is selling my home of 7 years also comes into it a little.

I’d like to think I’ve achieved everything I set out to at Hevva! and, for the meantime, Cornwall seems to offer less than it did for me when I started the restaurant, so it’s time to go on further up the line. London is a big place, and there’s an awful lot of cutting-edge cooking going on up there. Cookery schools too. I’m 31, I left school at 16, and I’ve worked in hospo ever since (pretty much). I have no meaningful qualifications, and it’s time to change that. I’m also looking forward to working for someone else for a while - but not forever.

Yes, times are tough for restaurants, and they’re getting tougher, but this isn’t a sob story – it’s been a fairytale, one that includes the happy ending. It’s been a celebration, a restaurant as an act of joy. An act of resistance against the insincere. I have loved every minute and every dish and every candle and every booking and every smile and every tax bill and every mop and after-shift beer. All of it.

I want to say a huge thanks to the team that have carried my dream on their backs. It’s down to their sweat and resolve that things have gone as well as they have. I couldn’t wish for a better crew. I’ve tagged them all below. There are so many others that played parts behind the scenes, I’m sorry if I don’t get a chance to thank you personally before I leave but trust me – I’m thinking of you.

Lastly, I want to thank you all – our wonderful customers. Thank you for visiting us and taking the time to book a table (even though you have to speak to a real person when you do eurgh I know). Thank you for leaving reviews and telling your friends and the people who work at restaurant guides. Thanks for choosing an extra scallop or the bagna cauda. Thanks most of all for your trust, and all I hope is that we have lived up to it.

Our last day will be Friday the 27th of March.

I’ll be there.

Finn

- Announcement- Hevva! is closing. I’m sorry i - Announcement- Hevva! is closing. I’m sorry if this comes as a shock to you all. Penny and I are also moving away – for now. Opportunities too good to pass up have come our way and it’s time to move on to pastures new. The fact that my landlord is selling my home of 7 years also comes into it a little. I’d like to think I’ve achieved everything I set out to at Hevva! and, for the meantime, Cornwall seems to offer less than it did for me when I started the restaurant, so it’s time to go on further up the line. London is a big place, and there’s an awful lot of cutting-edge cooking going on up there. Cookery schools too. I’m 31, I left school at 16, and I’ve worked in hospo ever since (pretty much). I have no meaningful qualifications, and it’s time to change that. I’m also looking forward to working for someone else for a while - but not forever. Yes, times are tough for restaurants, and they’re getting tougher, but this isn’t a sob story – it’s been a fairytale, one that includes the happy ending. It’s been a celebration, a restaurant as an act of joy. An act of resistance against the insincere. I have loved every minute and every dish and every candle and every booking and every smile and every tax bill and every mop and after-shift beer. All of it. I want to say a huge thanks to the team that have carried my dream on their backs. It’s down to their sweat and resolve that things have gone as well as they have. I couldn’t wish for a better crew. I’ve tagged them all below. There are so many others that played parts behind the scenes, I’m sorry if I don’t get a chance to thank you personally before I leave but trust me – I’m thinking of you. Lastly, I want to thank you all – our wonderful customers. Thank you for visiting us and taking the time to book a table (even though you have to speak to a real person when you do eurgh I know). Thank you for leaving reviews and telling your friends and the people who work at restaurant guides. Thanks for choosing an extra scallop or the bagna cauda. Thanks most of all for your trust, and all I hope is that we have lived up to it. Our last day will be Friday the 27th of March. I’ll be there. Finn
Hi all! There’s some big news around the corne Hi all! There’s some big news around the corner - stay tuned!
We are very excited to announce - Hevva! is in The We are very excited to announce - Hevva! is in The MICHELIN Guide for 2026! This is such an honour for our little place, barely two years into our journey, to be featured alongside so many prestigious restaurants, in Cornwall and further afield. Thanks so much to @michelinguide for thinking of us, but thanks also to all of you - our customers, for making a buzz about the place! Restaurants don't come to get inspected by random, the guide relies on word of mouth, reviews and good press to inform their inspectors. So thanks again, and please, don't stop flying that Hevva! flag. Lastly of course I want to thank the whole team here - they've worked so hard for this. I hope they all know how immensely proud of them I am. Finn Hevva!
Festive greetings to one and all! Just a little Festive greetings to one and all! Just a little update vis-a-vis our Christmas opening times. As always do send us an email or give us a call to reserve your table eat@hevva.uk 07464467558 We are also in the process of setting up an online booking system, so stay tuned for news. Finn Ciao x
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