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
(492)

18/09/2026

What’s your Edie’s memory?

I was chatting to a lovely lady at lunch today who comes to Edie’s once a year.

She told me she always has a soufflé when she visits. It’s become part of her Edie’s memory now, and in her words, “the soufflé never lets me down.”

It got me thinking about all the little memories people must have attached to this place.

A birthday. An anniversary. A first date. A family meal. A dish you still remember. Maybe just a really lovely ordinary evening.

So I’d love to know… when you think of Edie’s, what comes to mind?

📸 Dan O'Sullivan

17/09/2026

Iced peanut butter parfait, raspberry jelly, raspberry sorbet & peanut tuile.

A little look at how it gets from the kitchen to your table… and then, apparently, disappears completely 😂

One of those puddings that sounds like it might be too much, and then somehow absolutely isn’t.

📸 Dan O'Sullivan Treleavens Ice Cream Ltd

13/09/2026

Lincolnshire Poacher, leek & potato pithivier, Tenderstem broccoli & sage butter sauce.

Iris, age 10, took one look at it and said:

“So… a posh pasty?”

And annoyingly, she’s got a point 😂

She may be ten, but she’s been around restaurant food long enough to know exactly what she’s looking at.

📸 Dan O'Sullivan

12/09/2026

Sardines, cherry tomato & Lyonnaise onion tart, salsa verde.

We’re very aware that Edie’s isn’t just Nige and me. It’s the people we surround ourselves with that get us through.

Our chefs, our front of house team, our lovely locals, the people who come back to us every year when they’re on holiday, the suppliers who answer the phone when we’re desperate, and the friends who muck in and somehow always manage to lift us up when we’re down (you know who you are)

And Dan. And Paul, actually.

Dan photographs our food and just gets us. Paul looks after our website and somehow also manages to understand exactly what we’re trying to be, even when I’m probably explaining it terribly 😂

We never wanted Edie’s to look overly styled, filtered or glossy. We wanted it to feel real. Like us. Like the plate that actually lands in front of you at 7.30pm on a busy Saturday night.

They both understand that. They know us, they know Edie’s, and they somehow manage to capture what we’re about without ever making it feel too polished or too perfect.

We love working with them, and we’re very grateful they’re part of what makes Edie’s feel like Edie’s ❤️

Dan O'Sullivan
Paul Hupfield

10/09/2026

We all have days when we feel a bit low. Sad, flat, tired, overwhelmed, whatever it is. And sometimes food does something that’s hard to explain. It doesn’t fix anything, obviously, but it can make you feel looked after for a minute.

That’s what I love about dishes like this.

Ruth Rogers dark chocolate nemesis, coffee sponge, malted mascarpone - a little bit of comfort, and hopefully one of those moments where you sit down and think… yep, I needed that.

Food feeds you, but sometimes it feeds your soul a little bit too 🤎

📸 Dan O'Sullivan

08/09/2026

WE’RE HIRING…

We’re looking for a prep chef to join us at Edie’s, working four days a week, Wednesday to Saturday.

The role will mainly involve prep and helping the chefs get ready for service, with some KP work during the day when needed.

Ideally, we’d love to find someone with solid kitchen experience who enjoys prep, wants a steady job and is happy being part of a small kitchen team. Someone reliable, calm, organised and willing to muck in would be perfect.

We’re looking for someone with the right skills, experience and attitude to become a valued part of the team.

We’re always closed Sundays, Mondays & Tuesdays and the rate of pay will reflect the experience of the person we find.

If you’re interested, drop us a message on here and tell us a little bit about yourself and your kitchen experience.

Please share if you know someone who might suit us ❤️

23/08/2026

Edie’s is a funny old place. Our menus can genuinely dictate our moods.

This one feels like it’s been around FOREVER. We loved it, tolerated it, loved it again… and now, quite frankly, we’re ready to say goodbye.

And this weather feels a bit the same.

Don’t get us wrong, we love the sunshine as much as the next person, but watching our chefs battle through service in that kitchen when it’s absolutely roasting is hard. Watching our FOH team smile their way through another ridiculously hot shift isn’t much easier either.

So, dare we say it…

We’re ready for a new menu.

And we’re ready for some flippin’ rain.

Whether we actually get any is another matter. The way the world is at the moment, who knows what weather we’ve got coming next.

But one thing we DO know…

This menu is going.

Wednesday is its last day.

New menu incoming.

📸

16/08/2026

Our most popular starter… and possibly our most divisive? 👀

Braised octopus, chorizo, butter beans, fennel, samphire & saffron aioli.

This has been one of the most popular starters we’ve ever put on the menu. But we also know that octopus is an ingredient people have strong feelings about.

Octopuses are incredibly complex creatures and are now recognised in UK law as sentient beings. For some people, knowing more about their intelligence and behaviour means they simply don’t feel comfortable eating them. For others, they see no real distinction between eating octopus and eating other animals.

We think it’s an interesting conversation.

We’re obviously a restaurant that serves meat and fish, but that doesn’t mean we shouldn’t think about where our food comes from or talk about the more complicated bits of what we do.

So we’re curious…

Would you eat octopus? 🐙

No judgement either way. We genuinely want to know.

📸 Dan O'Sullivan

15/08/2026

Happy 23rd birthday to our Edie ❤️

She was 14 when we dragged her from Birmingham to Cornwall. She hated us for it 😂 and thought it was more than a little odd that we’d decided to name a restaurant after her.

Nine years later, I’m not sure any of us could have imagined just how much Edie would become part of Edie’s.

Hospitality is in her bones. It’s in her DNA. She knows this restaurant inside out and I’m beyond proud of the way she manages it, looks after our team and genuinely cares about the people who walk through our doors.

But, as her mom (because we’re Brummies and it will always be mom ❤️), there’s something else I’m incredibly grateful for.

Edie allows me to be Iris’s mom too.

I can leave the restaurant, do the school stuff, the clubs, the running around and all the ordinary mum things, knowing that Edie’s is in completely safe hands when I’m not there. That means more to me than she probably realises.

From the 14-year-old who absolutely did not want to move to Cornwall, to the woman now running the restaurant that carries her name.

Couldn’t be prouder of you, Edie Pie.

Happy birthday ❤️

📸 Dan O'Sullivan

01/08/2026

Some weddings are about grand ballrooms.

Some are about gathering the people you love around one long table.

Jacqui & Henry chose the latter.

Every place setting, every flower, every handwritten name card, every plate that left the kitchen was part of a day that felt wonderfully relaxed and completely theirs.

Thank you for trusting us with such an important chapter of your story.

Congratulations, Mr & Mrs ❤️

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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