A former protégé of renowned chef Marco Pierre White has recently opened an exciting new restaurant in one of Britain’s beloved seaside destinations.
Ben Harrison, now the proud owner of Counter Culture, has launched Cornwall’s latest culinary attraction.
Though nestled in Newquay, the restaurant exudes an ambiance reminiscent of tucked-away spots in London, Paris, or New York.
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At 30, Ben’s philosophy is straightforward: “Good food, good booze, good music, and good times.”
The menu showcases pintxos inspired by the famed flavors of San Sebastián, crafted primarily from local British ingredients.
Ben’s concept was inspired by his travels with friends across central and southern Europe.
“My aim was to create a place that brings people together and leaves lasting memories,” he explained.
“This isn’t merely a business transaction. I want us to create friendships, memories, and, of course, enjoy ourselves.”
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The restaurant quickly attracted a loyal local clientele, with many regular faces returning week after week.
“I think people are looking for an escape, and we offer that,” Ben continued.
“Our ingredients are largely sourced locally, with some imports where needed.”
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He added, “My ultimate goal is to work exclusively with British ingredients, while drawing from Basque culture. But, as we’re just beginning, I think it’s important to ease into our identity rather than get overwhelmed by the creative process.”
Although Counter Culture opened its doors in April, it has already gained a reputation as Newquay’s hottest dining spot.
Perfectly located in the town center and only 200 yards from the bustling Towan beach, it has become a quick favorite.
Ben believes that the unique experience the restaurant provides is what truly sets it apart.
“Our food is unpretentious – this is real cooking, bold and nuanced, without unnecessary frills,” he said.
“It’s a distinctive experience, and maybe not for everyone.
“I won’t lower the music if asked, and the dishes come out when they’re ready.”
“On busy nights, it’s lively and full of energy; on quieter nights, it feels personal and intimate.
“We don’t take reservations; you either find a spot or head over to our friends at the Sink for a beer while you wait.”
Looking forward to the fall and winter menu, Ben is particularly excited about his “Basque fish pie.”
“It’s hearty and nostalgic, although there isn’t exactly a Basque fish pie – it’s my way of blending it with British traditions,” he said.
“This dish features salt cod brandade-stuffed piquillo peppers on a rich tomato sauce, finished with goat cheese mousse, herb purée, thyme-buttered breadcrumbs, and a generous shaving of Manchego.
“Paired with our white Rioja, it’s the perfect cozy meal for an autumn evening by the coast.”
“There’s nothing else like Counter Culture around here – we put our heart and soul into everything we do and all we serve.”
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SOURCE: Marco Pierre White’s ex-apprentice makes waves with new restaurant in popular British coastal town
