SEA FEVER?

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;

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