… make it the twice-baked cheese soufflé with fig, chicory and caramelised pecan salad at Ben’s Cornish Kitchen in Marazion. OMG it was nice.
It was my first visit, but I’d been hearing good things (from some stringent sources) about Ben Prior’s newish restaurant for a while. As with most things in life, attention to detail is a good predictor of quality – so I settled in for a comfortable ride when the perfectly spongy homemade bread came out with a dipping dish of super-smooth olive oil and balsamic. The menu could be described as creative modern British.
Talking of new restaurants, I’m looking forward to the opening of the unusually named “untitled by Robert Wright“, which will occupy the premises of the old Abbey Restaurant, previously decorated with a Michelin star. It’s opening in Feb with a tapas-y bar downstairs (and carafes of wine – joy!) and more formal dining upstairs.