Eating Out in Looe, Cornwall
Exclusively written for us by Chef Nick Barclay
Looe is fortunate to have a such a diverse selection of cafes, bistro's and fine restaurants, not to mention pubs covering all tastes and budgets. Quality food and a commitment to sourcing local produce make another great reason for visiting Looe.
Our restaurant guide (exclusively written for us by Chef Nick Barclay) highlights the best Looe has to offer, all within walking distance of The Old Bridge House. Please note that our recommendations come from personal experience and we welcome feedback from you, our guests. Maybe we missed someone out? or maybe we need to take someone off the list? Let us know, we are always interested in your thoughts. Whatever you do, have fun, relax and enjoy Looe, you’ll be glad you did!
Most of these restaurants are relatively small so be advised to book ahead and reserve a table, especially at busy times. In the off season it always pays to call ahead and make sure they are open.
We are happy to make dinner reservations at any of the local restaurants.
Click the following link for recommended places to eat out in Looe:
Eating Out In Looe
Chef Nick Barclay
Nick began his culinary journey at age 13 washing dishes at a roadside Welcome Break just over the border in Devon. At 16 he attended culinary school at South Devon Technical College, graduating as best student and presented with the Torbay Hotel's Association Scholarship and an apprenticeship at London's famed Grosvenor House Hotel on Park Lane. During his stay at Grosvenor House Nick represented England in 1981 in the world finals of the famous "Commis Rotisseur" competition in Cairo, Egypt.
His next stop was the 5 star, 407 room Plaza of the America's Hotel in Dallas, Texas, U.S.A back in 1982. By 1988, Nick was Executive Chef in charge of the seven hotel kitchens with a staff of 75+) including the nationally acclaimed 5 star Cafe Royal. In 1990 Nick left to co-found Dani Foods, an exclusive food company specialising in high profile private catering, hospitality management and packaged foods. The company went from strength to strength and was sold to Coca-Cola (Southwest) in 1996.
Nick then went on to open his namesake restaurant, BARCLAYS, on Valentine's Day in Dallas, Texas. BARCLAYS received rave reviews and awards including 4 stars from the Dallas Morning News. BARCLAYS was also awarded (in the Zagat Survey 1999) top 5 in Dallas, of America's Top Restaurants. GOURMET magazine rated BARCLAYS a "Top Table Winner" in the Dallas/Ft. Worth area (October 1998) out of 6,000 + restaurants. Other awards include being voted in the Top 3 (2nd), Best New Restaurants in Dallas by D Magazine (August 1997).
On to the next dream which brought Nick, Kelli and three young children back to the UK and in 2001 opened a Hotel in Looe. The Hotel made the Good Hotel Guide for 5 years running, from 2003 through 2007. The hotel held 4 Red AA Diamonds and the self catering cottages held the 5 star rating from Visit Britain for the entire length of their stay. (6 years) In addition The Restaurant was named 'Best Restaurant in Cornwall' for 3 years running receiving a Gold Medal in 2003, 2004 and 2005 from 'Taste of the West' for its commitment to all things local, produce, products and people. The Restaurant also won “Restaurant of the Year 2005” awarded at The Cornwall Tourism Awards, November 2005. Nick and Kelli sold The hotel in December 2006.
Nick has been instrumental in getting Looe on the culinary map and is also a co-founder and creator of Taste South East Cornwall, a year round initiative aimed at raising Looe‘s profile as a culinary hot spot. He enjoys a regular slot on BBC Radio Cornwall with Emma Lloyd discussing local food and an all Cornish recipe of the month. Nick is a member of the Slow Food movement and represented Cornwall in Turin, Italy in October 2006 as one of a 1,000 chefs from around the world invited to “Terra Madre” the world food convention organised by Slow Food.
Nick is currently working as a consultant and guest chef to the food Industry and is enjoying working on various new ventures, happily all to do with FOOD.