Trencherman’s trio: fusion feasting

To experience innovative dining which combines different cuisines to delicious effect, check out these three fusion feasting spots in the South West

Robun food

Robun, Bath

It’s hard to find great Japanese food that goes beyond sushi and tempura in London, let alone the South West, so to discover a restaurant doing a modern take on yakiniku (the art of grilling meat, seafood and vegetables over a traditional robata charcoal fire) in the centre of Bath is quite something.

Visit to feast on hero dishes such as pan‑fried sea bream with truffled ponzu sauce, Iberico baby pork ribs with soy and mirin, and grass‑fed beef fillet with Japanese pickles. Of an indecisive nature? Take the sharing route and sample small plates that include panko soft‑shell crab with nuoc cham sauce, wagyu sliders in brioche buns and katsuobushi takoyaki (traditional octopus dumplings with bonito flakes).

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Kota Restaurant, Porthleven Jude Kereama

Kota Restaurant, Porthleven

This Porthleven gem is the flagship restaurant of Great British Menu veteran (and previous Trencherman’s Award for Special Contribution winner) Jude Kereama.

Jude’s creative menus utilise top‑notch local produce which shines when married with the vibrant flavours inspired by his travels around the globe, his Cornish fishing village home and his Chinese‑Malay and Māori heritage.

A cracking selection of seafood (Kota means ‘shellfish’ in Māori) takes centre stage at the harbourside venue – try the Rockpool for a smorgasbord of pan‑fried hake, crab ravioli, Cornish mussels, tiger prawn, vegetable dashi broth and seaweed.

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Appleton’s Restaurant and Bar, Fowey

Visit this Fowey restaurant for an inspiring dining experience which combines modern European food with a good dose of Italian flair and lots of artisan Cornish produce.

Starters such as cured sea trout with fennel, radish, apple and sea buckthorn reference the lapping waters of the estuary just 100 metres away, while flat‑iron steak with beef‑fat potato, ox‑cheek crocchette, cavolo nero and horseradish provide an edible link to the surrounding farmland.

Drinks are as inventive as the cooking and a strong list of Italian wines from most regions of the country rubs shoulders with Italian amari, liquors, bitters and vermouths – the latter fuelling Appleton’s rep for its extensive Negroni list.

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Enjoyed Trencherman’s trio: fusion feasting? Discover three wine and dine destinations here.


may, 2024


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