The Stable

On Saturday morning the cat went missing and Mrs C was suffering from a headache. By midday the headache had gone but there was no sign of the cat.

‘She probably just out enjoying the sunny weather.’ I said, poking my head out of the kitchen window and making cat calling sounds.

Mrs C stared down at the cat bowl. ‘But she hasn’t eaten her food, that’s not like her.’

“Let’s go and get some lunch, and by the time we get back she will be home.” I suggested.

I don't normally like restaurant chains but what makes The Stable stand out from the crowd is the fact that their menus are individual to each location, allowing them to use the area’s local ingredients. This is much more about making food fun, rather than serving up a ‘same old’ formula.

I love the location too, set in the beautiful Grade II listed Old Custom House with loads of character and views over Falmouth harbour. Upstairs, there are two dining rooms depicting local tales from the sea, and the historical Long Room with its open kitchen and far-reaching views. Downstairs things are far more rustic with exposed brick walls, original wooden beams and outdoor seating overlooking the quay. The chain was founded in 2007 by Dorset couple, Richard and Nikki Cooper. They opened the Falmouth restaurant in 2014, and also have a branch at Fistral Beach.

Pies, Pizza and cider forms the heart of The Stable’s menu. I’m quite fussy about pizza but there are some really innovative pizzas on the menu. I chose The Pendennis Piggy made up of smoked Primrose Herd Cornish dry-cured bacon, field mushrooms, tomato sauce and mozzarella. Topped with a free-range egg – it tasted amazing.

The Stable takes cider very seriously too, with over 80 ciders and perries to try, from elegant sparklers to rough and ready scrumpies. As I wasn’t driving I sampled a pint (or two) of their own brew called Rapscallion which was heady and delicious.

The Stable is a shining example of what you can do with a chain of restaurants, and by tailoring each branch by sourcing the best of the area’s local ingredients is a genius idea.

No sooner had we got home the rain began to fall. I stood in the sitting room waiting for The Grand National to start when I heard a faint scratching sound behind me. We both turned quickly. The cat stared back through the patio windows. Her wet face pushed up against the glass, her eyes pleading.

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