A former apprentice to star chef Marco Pierre White has opened up a new restaurant in a popular British coastal town.
Ben Harrison is the owner of Counter Culture – the latest foodie hotspot in Cornwall.
Albeit located in Newquay, the venue is described as having an atmosphere that you would find down the back streets of London, Paris or New York.
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The 30-year-old’s ethos is simple: “Good food, good booze, good music and good times”.
The menu features pintxos inspired by the Spanish city of San Sebastián, mostly made with local British ingredients.
Ben dreamed up the concept from his time spent travelling with friends in central and southern Europe.
“I wanted to create a place that brings people together and creates lasting impressions,” he said.
“It’s not only a commercial exercise, not a transaction with a customer – I hope that we make friends, memories and have a damn good time doing it.
“We have had a strong local following since day one; we see the same faces week-in-week-out.
“I think people look for an escape and we give them that.
“We use mostly local ingredients but with a few imports where essential.
“I would love to wholly only use British ingredients and only take influence from the Basque culture but as we are starting out I feel it necessary to ease into our identity, and not get lost in the creative process.”
Counter Culture originally opened in April but has in just a few months become known as the hottest restaurant in town.
It is smack in the middle of town – just 200 yards from the popular Towan beach.
Ben believes the experience customers have in the establishment is what makes the spot truly unique.
He said: “The food is unpretentious – this is real food, bringing flavours big and small together, cooked and presented well, without fuss.
“It’s not an experience you will find everywhere and it’s not going to be for everyone.
“I will not turn the music down when asked, the food comes when it’s ready.
“On a busy night, it’s loud, vibrant and fun, and when it’s quiet it’s intimate and personal.
“We don’t take bookings, you either squeeze in or go across to our friends at the sink for a beer and we will come and get you.”
Speaking about his autumn and winter dishes, Ben added: “I love the ‘Basque fish pie’ heading into winter.
“It screams hearty nostalgia; obviously there is no such thing as Basque fish pie but this is my attempt at marrying it with British culture.
“I have salt cod brandade stuffed piquillo peppers sat on a rich tomato sauce served with a few dots of goat cheese mousse, herb purée, thyme buttered breadcrumbs and lots of shaved Manchego.
“This served with our white Rioja is the perfect autumnal night by the sea.
“There is no place like Counter Culture locally, we put our heart and soul into what we do and the things we offer.”
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