Edie’s

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

Together the trio have created a dining experience of note. It’s no wonder, really, since 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 combinations like Cornish fish soup with rouille, crab and apple salad, and Cornish hake with sauté potatoes, wilted baby gem and shellfish vermouth cream.

Pair the good food 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, efficient service. The decor is relaxed with whitewashed brick walls, eclectic art and cookbook-stacked shelves.

Trencherman’s tip

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