The story
On Beach Road in Carlyon Bay, just outside St Austell, Edie's has established itself as a welcoming neighbourhood bistro where seasonal, local food is the priority. Now open for over half a decade, the restaurant has earned a place in both the Michelin and Good Food guides, a testament to its consistent quality and warm hospitality.
Edie's is run by acclaimed chef Nigel Brown, who returned to his home county of Cornwall after an international career to open this family restaurant. He is joined by his wife Kelly, whose hospitality experience includes managing high-profile restaurants such as Blanc's. Together they create a relaxed atmosphere with efficient service, ably assisted by their daughter, the eponymous Edie.
The menu changes with the seasons, focusing on Modern British cooking built from Cornish produce. Whether you choose from the à la carte, the prix fixe, or the little people’s menu, the ethos remains the same: high quality food, great service, and a genuine welcome. Edie's is open for lunch and dinner, with outdoor seating available when the weather permits.
Recognition
Ambience
Details
History
At one end of a parade of shops and cafés above Carlyon Bay, there is more culinary glamour to Edie's than might first appear. Co-owner and chef Nigel Brown has worked at several fine-dining aristocrats, but Edie’s looks and feels like a true neighbourhood spot – not least because it is run with such sympathetic charm. Contemporary European brasserie cooking is the name of the game, with a good-value fixed-price menu supplementing an impressively adventurous carte delivered with a ‘real eye for detail’ – even in the simplest, most straightforward dishes. Freshly landed Cornish seafood is always a good shout, be it lobster with courgette and tarragon hash brown or hake partnered by a colourful melange of golden beetroot, radish, pancetta and herb yoghurt dressing. Otherwise, there are always plenty of takers for the dry-aged fillet steak with chips, beef tomato and peppercorn butter. Finish with something sweetly seasonal such as strawberry soufflé with elderflower juice or lemon posset with raspberries and Turkish delight. The short, helpfully annotated wine list is notable for its reasonable mark-ups.
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