About Mise
Everything in its place.
The soul of an operating system for modern hospitality.
Origin
Mise wasn't created in a boardroom.
It was shaped over three decades in professional kitchens across Cornwall, by the chefs and teachers who set the standard — Grant Mather, Jim Pickup, Steve Harris, and chefs like Kevin Viner, whose work at Pennypots helped put Cornwall firmly on Britain's culinary map.
People
They believed in people.
They taught discipline, preparation and respect for the craft. Standards mattered, but so did the people coming through the kitchen — young chefs they invested in long after college had finished.
When Nathan Outlaw earned his first Michelin star, one of his first conversations was with Steve Harris.
“Chef, now I've achieved it… how do I retain it?”
The best teachers were never finished teaching.
Philosophy
“Mise en place, Will! — Everything’s in its place.”
Grant Mather was talking about preparing a kitchen. Today, those words sit at the heart of Mise.
Every recipe.
Every ingredient.
Every menu.
Every team.
Every service.
Everything in its place.
Today
Those values didn't remain in the past.
They continue every day through Harbourtown Hospitality — The Longstore Charlestown, The Longstore Lemon Street, Sharksfin Mevagissey, Short & Strong Café and Springtide — where preparation, teamwork and consistency still shape every service.
Mise brings those same values into the digital world — not to replace the traditions of hospitality, but to support the people who live them every day.