RESTAURANT

Head chef Kyan Hooper, a Bude local, learned his craft in several quality kitchens including two with Michelin stars.

When he headed up our “Sea Fever” restaurant he gained two AA rosettes in the first year of opening. Now back in our kitchen, with passion undiminished, his experience and touch show through in every dish. 

From wild garlic to Bude Bay Lobster, Kyan believes in using local, sustainable, seasonal produce. Great ingredients used with imagination, sympathy and balance is what he delivers.

Bringing the Bistro tradition up-to-date is what it is all about. 

COCKTAIL BAR

Fellow Cornishman Duncan Wills manages front of house and uses his encyclopaedic knowledge of mixology to bring a little city sophistication to Sazerac Social.

He has trained under top London bar tenders, including Jamie Rhind, part of the team at the Artesian, named “World’s Best Bar” four years in succession. 

Duncan is committed to using Cornish produce, as is evident from the wine, beer and spirits on our back bar.

You may boggle at the range of cocktails in his repertoire, so why not allow him to recommend for you?