Schooners Restaurant in Cornwall, St Agnes

This has to be one of my favourite restaurants in Cornwall. Set right on the beach in the pretty Cornish town of St Agnes, Schooners is a laid-back restaurant and a great place to sample some of Cornwall’s best, simple but delicious foodie scene.

The glass-fronted restaurant is set over two floors with outdoor seating open on warmer sunnier days and evenings. You can watch the surfers out on the breaks from almost every table.

Although the breakfast and lunch menus here are excellent (the full English is on the fancier side of fried; think premier bacon and potato cake instead of hash brown) the standout is dinner.

As the creative, seasonal and fresh catch of the day menu changes far too much to be printed, you’ll find a drool-worthy selection of morsels on a specials board.

My best advice here would be: ORDER AS MUCH AS POSSIBLE and share it, tapas style, with a group of friends. This way you’ll get to sample as much of the menu as possible with a less proportionate chance of experiencing food envy.

We order:

Bunt cauliflower with curried butter, smashed (not crushed, of course) pistachios, sultanas and garlic yoghurt. Delicious. The outside was charred, tempered by the flavour of the cool yoghurt and not at all undercooked (even though it came as a whole, glorious floret) the flavours had penetrated into it perfectly and it came apart with a firm scoop of the spoon.

Mackerel, dressed beets, creme fraich and crispy pickled onion rings. Pickled onion rings, a REVELATION as the pickled flavour sets off the crispy fried batter. Do I really need to explain the perfect pairing of mackerel and beets? I doubt it.

Marinated mozzarella with charred and dressed fennel, blood orange and hazelnuts. A dreamy cloud of mozzarella, oozing from the inside as it danced in its zesty sauce (yes, I really just wrote that).

Double Schooners cheeseburger with gravy, aioli, pickles and fries. The perfect juicy burger with cheese merrily running down and all around it, not sat prudishly on the top in a congealed blob as if it’s trying to get away from the meat.

Charred courgettes with miso and parsley butter. The addition of miso to many of the items on the menu was an inspired, salty twist that cut through the creamy butter.


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