The Sardine Factory

In the 19th century, Looe’s Sardine Factory did exactly what it says on the tin: when fishermen shouted ‘Hevva!’, it meant shoals of pilchards (known locally as Cornish sardines) had been sighted, and the boats would bring in the catch for processing.

Chef-owner Ben Palmer had cherished a dream of opening a restaurant in his hometown, and in July 2018 he transformed this historic harbourside building into an 80-cover restaurant.

Ben’s culinary skills have bagged him a number of notable awards, including Best Chef in the Trencherman’s Awards 2024 and a Michelin Bib Gourmand. Ben also made it all the way to the banquet in the BBC’s Great British Menu 2024, while further BBC coverage comes in the drama Beyond Paradise, in which the restaurant features as the Ten Mile Kitchen.

Ben specialises in creating sustainable fish dishes using produce from Looe’s fish market (located opposite the restaurant).

Menu stalwarts include smoked haddock scotch egg, pimped with curried mayo, gem lettuce and citrus fennel, and Cornish crab linguine with chilli, garlic, basil, tomato, parmesan and pangritata. Looe lobster, grilled in garlic butter with lemon, is another Sardine Factory staple. If raw seafood floats your boat, pick the Cornish bluefin tuna ceviche, while dessert fans will swoon over the baked apple tarte tatin for two.

Take the scenic route to lunch – or the newly introduced Sunday brunch – along the Looe Valley branch line, one of the UK’s most tranquil railway lines.

Trencherman’s tip

Get your Greek on by booking a table at sister restaurant Yamas in East Looe.