Twenty years at the stove: Joe Wardell of 2 Fore Street

For almost two decades, Joe Wardell has been quietly shaping one of Cornwall‘s most enduring restaurants, 2 Fore Street. We spoke to him about Mousehole, longevity and what it takes to sustain a kitchen over time

2 Fore Street opened in 2007. As you enter your twentieth year, what has changed most – and what have you been determined not to let change?

Expectations from customers have definitely changed the most with the rise of social media and food Instagram videos (everyone thinks they are a food critic). We have been determined not to be swayed by media and food fads, and to remain consistent and classic in our approach to the dining experience.

What has allowed the restaurant to endure when so many others haven’t?

Hard work and determination, along with maintaining a constant presence within the business, both in the kitchen and front of house. We are still as passionate about food and the industry as we were when we started.

What excites you now that perhaps didn’t in the early years?

Having a strong and long-serving team around us gives us confidence in what we produce. We are like a family, all working towards the success of the business.

Is there a dish – or an ingredient – that feels synonymous with 2 Fore Street?

Definitely our Newlyn crab twice-baked parmesan soufflé!

There’s been recent attention after Kate Winslet described 2 Fore Street as her favourite restaurant. Has that kind of public recognition changed anything for you?

Our focus is still the same: we want all our customers, regardless of their status, when or what they are eating, to have the best dining experience. We have never pushed for media attention (we were late to the party on social media), but recognition from Kate, who is such a British icon, was truly momentous for the restaurant and our team.

What does a good restaurant look like to you?

I’m still so passionate about food, so eating out can excite me in many different ways, but consistency to me is always the key – whether it’s a Michelin-star restaurant in London or a beachside cafe in Cornwall.

After twenty years, what still matters most at the end of a service?

Our aim remains the same at the end of the day: to have happy customers and a happy team!