Ugly Butterfly by Adam Handling

Following a relocation from Carbis Bay, the second iteration of Ugly Butterfly still comes with spectacular views, this time over Fistral Beach thanks to its new home inside the Headland Hotel. Sip a cocktail on the sun-drenched terrace while you choose between the tasting menu and the à la carte, which allows you to have either three or four courses. Adam Handling’s experience and commitment to quality produce are all on show – such as in the wild bass with courgette and bone sauce, a clean, confident dish that shines in its purity of flavour.

• Set at The Headland above Fistral Beach in Newquay, with terrace dining overlooking the sea.
• Run by chef Adam Handling MBE, the concept is built around the idea that there is no such thing as food waste.
• The restaurant’s current format lets guests choose between a tasting menu and a 4-course restaurant menu.
• The Michelin Guide describes it as a relocation from Carbis Bay into the Headland Hotel, with cooking focused on strong local ingredients and minimal waste.

Signature Ingredients

• Porthilly native oysters
• Cornish golden grains
• Davidstow
• Cornish crab
• Cornish hen, chicken butter
• Cod
• Wild garlic
• Orkney scallop
• Duck
• Cornish lemon
• Chocolate
• Tregothnan tea

• Offers an 11-course tasting menu and a 4-course restaurant menu, the website also lists afternoon tea and a bar menu.
• The current sample tasting menu is priced at £175pp, the 4-course restaurant menu sample is priced at £120pp.
• The kitchen describes its approach as hyper-local and seasonal, using produce from the South West coast, buying whole ingredients, and using them all.
• The tasting menu sample includes waste-conscious snacks, native oysters from Porthilly, Cornish golden grains, chicken butter, Davidstow, crab with spiced pepper and alexander, cod with fennel and wild garlic, Orkney scallop with pumpkin and XO, duck with celeriac and mushroom, and desserts built around honey, lemon, dairy, and chocolate.