Family flair

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

Nigel spent 20 years cheffing with culinary luminaries such as Raymond Blanc at Le Manoir aux Quat’Saisons 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 he transforms local ingredients into flavourful combinations. The result is unfussy modern British dishes that reflect Nigel’s French training (his soufflés, both savoury and sweet, are the stuff of legend).

Fresh fish is prominent on the seasonal menu, with the likes of gilt-head bream, halibut, red mullet and Cornish mackerel regularly featured. For sweet-toothed diners, the dessert of honey pannacotta with cereal-milk ice cream and peanut butter fudge is a must-try.

Dishes can be paired with wines from an extensive list that spans the globe. Beers, gins and vodkas in Edie’s well-stocked bar are exclusively Cornish.

Kelly has a wealth of experience in managing high-profile restaurants and is dedicated to creating a warm welcome 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.