What are the opening hours?

Wednesday 12pm - 2:30pm 6pm - 9pm Thursday 6pm - 9pm Friday 12pm - 2:30pm 6pm - 9pm Saturday 12pm - 2:30pm 6pm - 9pm

Edie's

Name: Edie's
Address: 10 Beach Road, Carlyon Bay, Saint Austell, PL253PH, GB
Telephone: +441726813888
Price range: $$
Rating: 5

Family run, relaxed dining, fabulous food
Wed to Sat 6pm - late
Wed, Fri, Sat 12pm - 2.30pm New restaurant in Carlyon Bay, Cornwall
(490)

19/06/2026

Bread.

Some people worship it.
Some people avoid it at all costs.
Some people love bread but bread doesn’t always love them back.

I grew up eating bread every single day. Thick slices of white toast dripping with butter, sandwiches wrapped in clingfilm, hunks torn off at dinner.

I still can’t imagine a table without it.
Especially when it’s served with goat’s cheese panna cotta and a sticky, sweet-sharp Bois Boudran sauce that’s crying out to be scooped up.

Life’s too short to fear bread!

Goat’s cheese panna cotta, Bois Boudran sauce & baguette.

📸 Dan O'Sullivan

16/06/2026

Beetroot gnocchi, asparagus, peas, courgette, ricotta & smoked crème fraîche.

There are some dishes that quietly steal the show.

Sweet earthy beetroot gnocchi, charred asparagus, little pops of peas and courgette, with creamy ricotta and smoked crème fraîche tying everything together.

It’s pretty, comforting and tastes like summer had a very good day ❤️

📸 Dan O'Sullivan

14/06/2026

Lemon posset, raspberries, Turkish delight, rosemary shortbread.

I think this would have been my Nanna’s favourite.
She loved going out for dinner. Loved a proper pudding. Loved sitting around a table with the people she adored most, putting the world to rights and laughing until she cried.

I often think about how much she would have loved Edie’s. How proud she would have been to see it full of people making memories of their own.

It’s funny how a simple dessert can do that to you. One spoonful and suddenly you’re remembering family dinners, hearing someone’s laugh again, or wishing you could have just one more conversation.

Food fills our stomachs, but sometimes it fills our hearts too.

And every now and then, a simple dessert reminds you of all of that.

I think that’s rather lovely ❤️

📸 Dan O'Sullivan

13/06/2026

The moment it all comes together.

Cornish lobster, courgette & tarragon hash brown, cherry tomato & lobster sauce.

Robin would much rather be making desserts.

Yet he keeps knocking out savoury dishes like this…🤷🏻‍♀️🦞

📸 Dan O'Sullivan

02/06/2026

Confit chicken & smoked ham hock terrine, mushroom brioche, rocket mayo.

One of the starters from our current menu, available Wednesday and Thursday for both lunch and dinner.

Whether you’re joining us for our set menu or choosing from the à la carte, there’s still time to enjoy this menu before it finishes on Thursday.

A brand new menu launches on Friday

📍 Carlyon Bay🍽 Lunch & dinner Wednesday & Thursday📧 [email protected] or link in bio

📸

01/06/2026

Lemon, ricotta & pine nut tart, raspberries, elderflower cream.

One of our favourite desserts from the current menu. Bright citrus, creamy ricotta, sweet raspberries and delicate elderflower. Just a few more days left before the new menu arrives on Friday… 🍋✨

📸

31/05/2026

A little goodbye to this menu ☀️

It finishes on Thursday and we’ve loved every minute of it. Beautiful produce, great flavours and somehow survived cooking it through a Cornish heatwave!

A huge thank you to everyone who has joined us over the last few weeks and chosen these dishes.

The new menu arrives on Friday and we can’t wait to share what Nige and the chefs have been creating next.

For now, here’s a little round-up of the menu we’ve loved so much.

Kelly & Nige x 🤍

📸

20/05/2026

Last year a 16-year-old boy said our fillet steak was “too meaty”.

Naturally, I looked at his parents waiting for reassurance that I’d heard incorrectly… but his dad nodded and confirmed that yes, apparently our steak was indeed “too meaty”.

For a whole year I’ve retold this story as one of our more comical restaurant moments.

Then last month, a really lovely, perfectly sane lady said exactly the same thing.

Cue me overthinking this for weeks:
…is our steak TOO meaty?! 😬😂

So I ended up having a proper conversation with Nige about why we use dry aged beef and he explained that dry ageing intensifies flavour, giving beef a deeper, richer, more savoury taste.

Suddenly it all made sense.

We use ridiculously premium dry aged fillet from so yes… our steaks ARE incredibly meaty 🥳

And honestly? We’re taking that as a compliment from now on.

If you like your steak deeply beefy, ridiculously tender and unapologetically meaty… welcome to Edie’s.

13/05/2026

Hake, Lyonnaise potatoes, rainbow chard, tikka sauce

Tikka sauce with delicate hake shouldn’t really work… but somehow it just does.

Warm spice, crispy skin, buttery potatoes and perfectly cooked hake. Proper comfort food with a little kick 🔥

And the best bit? This beauty isn’t just on our à la carte menu, it’s on our set menu too 👀

2 courses £30
3 courses £36

Not gonna lie, we’re not sure how long this menu will last, so if you fancy this one, book sooner rather than later 😅

Book via the link in bio or call 01726 813888

Address

10 Beach Road, Carlyon Bay
Saint Austell
PL253PH

Opening Hours

Wednesday	12pm - 2:30pm
	6pm - 9pm
Thursday	6pm - 9pm
Friday	12pm - 2:30pm
	6pm - 9pm
Saturday	12pm - 2:30pm
	6pm - 9pm

Telephone

+441726813888

Website

http://www.edies.restaurant/, https://saltmedia1.wufoo.com/forms/ztzzegq1gjp0pi/?inf_contact_key=1335182a0f7ae136abe3928

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