Counter Culture

This Newquay newcomer might be casual and friendly, but the cooking is precise, produce-driven and influenced by a passion for Basque cuisine.

The dishes draw on the food culture of San Sebastián in particular, yet they are crafted using produce from Cornish farmers, fishermen and growers.

Ben Harrison’s seasonally changing menu is guided by availability, restraint and flavour rather than trends and is paired with carefully chosen wines.

Dishes include slow-cooked Primrose Herd pork neck with creamy white beans and pickled guindillas, finished with a savoury jus enriched by Pedro Ximénez and sobrassada.

Desserts showcase combinations such as brûléed crema catalana with dark chocolate crémeux and vibrant blood orange.

A handful of bar stools – available on a first-come, first-served basis – are ideal for pintxos and a drink.