Choosing a name for anything is difficult and back in 2010 agreeing on what to call our new restaurant took a long time.

We knew that because of our location the focus was going to be on seafood, so eventually when John Masefield’s poem came to mind, the name Sea Fever stuck. This expresses how we feel about the area, indeed why we came here.

We started under chef Kyan Hooper with the goal of earning an AA Rosette within a year. The concept was ‘Modern Cornish Dining” essentially seafood to a fine dining standard but without any fussiness. The result was 2 AA Rosettes within a year and a slight feeling that, due to Kyan’s hard work and talent, 3 were deserved.

After 4 good years as a Creole Restaurant under Todd Varnedoe we were very happy to welcome Kyan back as head chef at Sazerac Social.

Another year on and a Global Pandemic has changed the shape of things; so rather than becoming “Sazerac Social Distancing” we have decided to return to the Sea Fever name and Cornish seafood focus. Kyan continues as head chef with passion undimmed and our desire to serve food that we want to eat continues.

I must down to the seas again, for the call of the running tide
Is a wild call and a clear call that may not be denied;





The first thing you need to know about Kyan is that he is from Bude and a passionate Cornishman.

Next, understand that cooking is not just a job for Kyan, it is what he does and he excels at it. Schooled in quality kitchens, including two with Michelin stars, he has a wealth of experience but still never stops studying his craft. We were delighted when he joined us to open and run Sea Fever back in 2010, already being well acquainted with the standard of his food.

The other characteristics to grasp are Kyan’s love of seafood, born out of his family’s continuing association with fishing, and a long standing belief in using local, seasonal, sustainable produce.

If you have not yet tasted what Kyan can conjure up then a treat is waiting.



A Yorkshire man and an engineer at heart, I never imagined that I would eventually run a small hotel in Cornwall.

After nearly 30 years working in electronics and software, the office politics, pointless meetings, empty emails and lack of windows drove me out of industry.

To live on a cliff top overlooking a pounding sea was a long standing ambition that being in Atlantic House fulfills.

Working in hospitality has turned me into a food enthusiast and having a chef of the calibre of Kyan has set my expectations at a level that other venues seldom approach.

I can only do what I really believe in, so we serve food and drink that I am proud of.