With wraparound views of Carbis Bay’s crystal waters, and chefs who aren’t afraid to push boundaries, a visit to Ugly Butterfly is guaranteed to spark surprise and delight.

Chef and former Great British Menu Champion of Champions Adam Handling MBE ran a duo of successful restaurants and a bar in London (The Loch & the Tyne in Old Windsor plus Michelin-starred Frog restaurant and Eve bar in Covent Garden) before setting his sights on the South West. Now his group includes The Tartan Fox pub near Newquay and Ugly Butterfly restaurant and bar on the Carbis Bay Estate near St Ives.

In this picturesque location, Adam works with head chef Aiden Blakely-May to devise innovative dishes with a seriously sustainable ethos. Stems of fruit and veg form the basis of cocktails, while offcuts of meat from mains such as Tregullus lamb with asparagus and black garlic are crafted into bar snacks.

These snacks have become legendary in the way they turn waste elements into things of beauty: a dark waffle, decorated with dashi vinegar gel and flowers, sits atop smoked hake roe (reusing leftovers from a seafood main course).

Pair the culinary delights with well-matched wine picks. The team includes one of the UK’s top sommeliers while the wine list promotes the Cornish wine scene.

Trencherman’s tip

Book Ugly Butterfly’s Cornish take on a British afternoon tea, where by-products from the kitchen are elevated into exquisite delicacies.