Edie’s

Edie’s in Carlyon Bay is very much a family affair. Cornish chef Nigel Brown heads up the kitchen, his wife Kelly leads front of house and daughter Edie oversees the bar.

Nigel brings experience gained over two decades working with chefs including Raymond Blanc and the late Bill Granger to relaxed modern British cooking with French foundations. Seasonal Cornish produce drives his menus. Twice-baked taleggio soufflé comes with waldorf salad and pear puree, while ricotta gnudi is paired with heritage tomatoes, courgette, Kalamata olives and parmesan crisp. Monkfish takes a more aromatic turn with vadouvan, fondant potato, golden raisins, pine nuts, shrimps and coconut, followed perhaps by mango soufflé with vanilla crème anglaise and toasted coconut ice cream.

Wines span the globe, while the beers, gins and vodkas behind the bar are exclusively Cornish. Warm service and an easygoing dining room complete a restaurant that continues to earn recognition, including a place in the Michelin Guide and the Good Food Guide‘s Top 100 Local Restaurants.