©2010Squid Ink Restaurant
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Welcome to Squid Ink restaurant situated in the historic fishing port of Looe in South East Cornwall. Looe is a pretty seaside town and important Cornish port selling mainly day caught fish from small trawlers, netting boats and line fishing boats, where the highest EU quality level of E (excellent) is electronically `attached' to almost every box of fish. Day boats are considered one of the more sustainable ways to fish, and they also provide the freshest fish (it hasn't been sitting on a boat that has been at sea for a week or more).
We are committed to offering outstanding service our menu includes a dietary key indicating which dishes may not be suitable for allergy sufferers or those just wishing to avoid certain foods such as dairy. If however you have any additional dietary requirements you are welcome to discuss them with the chef who will endeavour to accommodate them.
Opening Times are - Autumn Winter hours (October to January) Tuesday to Saturday - Dinner 6pm – late (last reservations 9pm) - Lunch by advance booking only (12-4pm)
Spring and Summer hours (Easter to September) are Wednesday to Saturday from 12 noon for lunch and dinner. Dinner commences at 6pm with last reservations at 9pm.
In response to the growing number of customers with celiac disease or symptoms we are proud to include a range of dishes that are gluten free. For those sufferers new to the condition and as yet unfamiliar with what foods they can safely eat our menus are coded to indicate at a glance which dishes are suitable and which are not. We also realise that cross contamination of wheat products can be a problem to acute suffers and so can guarantee that where a dish is given the (gf) code there is no chance of any wheat having come into contact with the individual ingredients or the finished dish during the cooking process. Offering healthy eating options are also important to us and in 2009 we were awarded a Gold level award in the Cornwall Healthier Eating & Food Safety Award Scheme (CHEFS) Award. You can find further details of the scheme and the strict criteria we have met on the Cornwall Council website.
In order to provide customers with as much information about the dishes on our menu as possible we have compiled some ‘Tasting and Nutrition Notes’ which detail things like the cooking methods used, levels of added salt and dishes which are lower in fat/calories. Additionally these notes offer a more comprehensive idea of how we construct our menus and the thought that goes into the food we serve. We hope you will find them useful - Download PDF...
Sarah Hall was born and brought up in the village of Upton Cross on Bodmin moor in Cornwall just 12 miles from Looe. Her interest in food and passion for cooking comes from a creative perspective which first led her into a career in art and design and she moved to Glasgow in 1989 to study textiles at Glasgow School of Art, graduating in 1992 with a first class honours degree.
Her career in art and design spanned 16 years and involved exhibiting as well as working to commission and her work has been shown throughout the UK. Aside from personal creative practice Sarah has extensive experience of working with art in an organisational context and the diversity of credentials gained from this fusion of practice based and theoretical work led her into Higher Education teaching. She subsequently became a Lecturer in the Department of Historical & Critical Studies & Research Fellow for the School of Design at The Glasgow School of Art in 1998.
In December 2004, having been a keen amateur cook for many years, she left Glasgow & returned to Cornwall to pursue a long term ambition to become a chef. Her first professional cooking experience was gained by establishing and running Troff@sterts, a bistro based at Sterts Amphitheatre. During a 3 year franchise at Sterts she devised and cooked lunch and pre-theatre menus as well as catering for a range of large scale events including two wedding receptions and numerous conferences and private functions. During this time she honed her creative cooking skills, unearthed specialist local producers and trialled experimental recipes with a view to opening and running her own restaurant. This ambition became a reality in May 2008 when she took over what was then called Fourniers restaurant in Lower Chapel Street and Squid Ink evolved.
To make a reservation please call 01503 262674 .
Squid Ink is a member of Taste of the West & SECTA (South East Cornwall Tourism Association).
