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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. 

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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? 

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OPENING HOURS

The restaurant and bar staff are all off to lounge on the beach for a couple of weeks. We will be back open on the 29th November ready for the Christmas and New Year party season.

THE BAR

Tuesday – Saturday

12.00pm – 11.30pm

Sunday & Monday

6.00pm – 11.30 pm

THE RESTAURANT

Tuesday – Saturday

6.00pm – 9.00pm

Sunday & Monday

Closed

SEEK AND YOU WILL FIND

Off the beaten track, far from the madding crowd. Where temptation plays and decadence reigns. That’s where you’ll find us.


Discover where the spirit will take you.

EVENTS

WHY SAZERAC SOCIAL?

The name Sazerac Social is meant to give cocktail lovers a clue to what we do without being obvious. The Speakeasy drinking clubs of the USA prohibition era always hid their purpose in this way.

When searching for a cocktail bar name my starting […]

THE SAZERAC SOCIAL BLOG

Follow the Sazerac Social Blog.
The blog purpose is to entertain, educate and inform while not straying too far from the world of a cocktail bar. When trying to start a blog, as for any new endeavour, advice was seldom in short supply, some […]