Tucked away in the coastal resort of Carlyon Bay near St Austell, Edie’s Kitchen is a family affair. Cornishman Nigel Brown is in the kitchen, while his wife Kelly runs front of house and daughter Edie creates mixology magic behind the bar.

Together the trio have created a dining experience of note that’s seen Edie’s Kitchen become a finalist in the Best Restaurant category of the Trencherman’s Awards 2024. It has also received inclusion in the Michelin Guide.

Nigel spent 20 years cheffing with culinary luminaries such as Raymond Blanc at Le Petit Blanc (where Kelly also worked) and Bill Granger in Sydney, before bringing his well-honed skills home.

Guests can take a pew in the raised seating area overlooking the open kitchen to watch as Nigel transforms local ingredients into flavourful combinations. The result is unfussy modern British dishes that reflect his French training.

Fresh fish is prominent on the seasonal menu, with piscatorial pleasures including compilations like hake, golden beetroot, radish, Jersey Royals, samphire and herb yogurt.

Dishes can be paired with wines from a global list, while beers, gins and vodkas in the well-stocked bar are exclusively Cornish.

Kelly has a wealth of experience in managing high-profile restaurants and delivers warm and efficient service. The decor is relaxed with whitewashed brick walls, eclectic art and shelves full of cookbooks which guests are encouraged to flick through to whet their appetite for the feast to come.

Trencherman’s tip

Northern soul and old-school funk provide a soundtrack in pleasing counterpoint to the contemporary dining.