Let us introduce you to our Head Chef, Phil Wilson

Having grown up on the other side of the estuary in Padstow, Phil’s early memories are rooted in local produce, fresh fish and the energy of busy pub kitchens. He went on to train as a chef, travel, work in some of Cornwall’s most respected restaurants and run his own highly regarded restaurant, The Bridge Bistro in Wadebridge, for 13 years.

Now heading up the kitchen at The Point, Phil has played a key role in shaping our food offering and leading the launch of The Bear, our newly refurbished restaurant overlooking the North Cornwall coast.

We sat down with Phil to hear more about his background, his approach to seasonal Cornish produce, and how The Bear balances relaxed, family-friendly dining with quality, locally sourced food.

Can you tell us a little about your journey into cooking – what first inspired you to become a chef?

I grew up in a pub in Padstow, so I was always surrounded by chefs, food and local produce. My mum is a chef, and I remember watching the fishermen come in and swap some of their catch for a few pints. It was always a good time of day – I’d see what had come in, then watch my mum get to work preparing it.

Growing up in Padstow, Rick Stein was always on the television too, so there was a real sense that food was part of the place. I think being around that from a young age naturally drew me towards cooking.

I first trained at Margot’s Bistro in Padstow, which was owned by Adrian Oliver – a fantastic chef and a good friend. It was a tiny restaurant with around 20 seats, and we worked with the freshest produce we could get. One of the biggest lessons from working there was to keep things simple, but do them to the very best of your ability.

You’ve worked at some incredible places, including Paul Ainsworth’s No.6. How did those experiences shape your approach to food today?

Working at places like No.6 was a brilliant opportunity. It helped me refine my skills and really understand how to take great local ingredients and elevate them without overcomplicating things.

That lesson of keeping food simple, but executing it properly, has stayed with me. If you have fantastic produce, you don’t need to do too much to it – you just need to respect it and cook it well.

You also ran your own restaurant, The Bridge Bistro in Wadebridge, which built up quite a reputation. What did you learn from that chapter?

After travelling for six months, I came back to Cornwall and opened The Bridge Bistro in Wadebridge with my wife, Vicky. We ran it for 13 years, and it became a huge part of our lives.

We were very lucky to build a strong reputation locally, with regulars, holidaymakers and returning guests who would book months in advance. It taught me a lot about consistency, hospitality and building relationships with people. When you run your own restaurant, you’re involved in every detail – from the menu and suppliers to the atmosphere in the dining room.

We also worked through lockdown and the restrictions that followed, which was a challenging time for hospitality. After 13 years, it felt like the right moment to move on and hand over the reins.

You’re passionate about local produce. What does ‘Cornish’ mean to you when it comes to sourcing and creating dishes?

Cornwall has some incredible suppliers, and we’re lucky to have so much quality produce on our doorstep. For me, the fewer food miles the better – as long as the quality is there.

I love working with Philip Warren in Launceston for locally reared meat, and we use bread from Baker Tom’s, free-range eggs from a local farmer, and fish that often reaches us within hours of being caught.

It’s the kind of thing people look forward to when they come to Cornwall. They want to taste where they are, and it makes a real difference when you can tell them exactly where something has come from.

What excites you most about leading the kitchen at The Bear and being part of this new chapter?

I love passing on what I’ve learnt to other chefs and watching them grow. That’s one of the best things about being a chef – you’re always learning, and every day is different.

Opening The Bear has been a really exciting step for us. It’s given us a proper focus for our food offering, with a distinct restaurant identity and a sea-view space that really suits what we’re trying to do.

How would you describe the food offering at The Bear?

The Bear is all about fresh, approachable food cooked well. We want it to feel relaxed and family-friendly, but still deliver on quality.

Because The Point welcomes such a wide mix of people – golfers, Health Club members, holidaymakers, locals, families and those coming straight from the beach – the menu needs to work for lots of different occasions.

It has taken a bit of trial and error, but we’ve found a balance that works. We keep hold of the dishes our regulars know and love, like Korean chicken thighs, halloumi and avocado baps, fish and chips, and The Bear burger, while also changing things seasonally.

In winter, roasts and homemade soups make a return, especially for walkers using The Point as a midway stop between Polzeath and Rock.

Seasonality plays a big role in your menus. How do you approach creating dishes throughout the year?

When we’re creating seasonal specials, we look at what’s available at that particular time of year and build dishes around it.

Crab often appears on the specials menu during the warmer months. If the fishermen can get it to us, I love using it in dishes like crab linguine or fresh crab sandwiches with plenty of lemon.

It’s about working with what’s available and making sure the flavours sit naturally together.

Are there any standout dishes or ingredients you’re particularly excited about right now?

The catch of the day is always one of my favourites. At the moment, we’ve been serving grilled sea bass with smoked almond romesco sauce, chargrilled asparagus and Cornish new potatoes.

It’s simple, seasonal and full of flavour – exactly the kind of dish I enjoy cooking.

The Bear is designed to be a relaxed, family-friendly space. How do you balance elevated dining with that welcoming, approachable feel?

We want The Bear to be a friendly space for everyone, whether that’s a wedding breakfast, a family supper, a healthy lunch after the gym, or a relaxed meal after a round of golf.

I’m always talking to the Health Club and Golf teams to see what people are looking for. Recently, we’ve added fresh poke bowls at lunchtime, which work well for those coming in after padel, tennis or a workout. For golfers, it might be a bacon sandwich, a slice of cake or something more substantial after a round.

We also have some proper family favourites on the pudding menu, like warm cookie dough and our Thunder and Lightning ice cream sundae. It’s important that the food feels like part of the whole experience at The Point, not just an add-on.

What do you hope guests take away from their experience dining at The Bear?

The main thing is that people leave happy and already thinking about their next visit.

We want them to tell their friends and family, and to feel like they’ve found somewhere they’ll come back to. It’s funny, we often hear people say they didn’t know we were here. I think some of our regulars like keeping us a secret.

For those visiting North Cornwall, what makes the food scene here so special right now?

The food scene in North Cornwall is fantastic. More and more talented chefs want to be here, and there are so many chef-led restaurants with people who are genuinely passionate about the food they’re serving.

Cornwall has long been known as a foodie destination, but that has grown even more in recent years. Since 2020, we’ve seen chefs move down from cities in search of a slower pace of life, and they’re bringing new ideas while still making the most of Cornwall’s produce.

You can spend a week in North Cornwall and have such a varied food and drink experience – it’s well worth a visit.

The Bear at The Point is open seven days a week for breakfast, lunch and dinner. We’re dog-friendly, family-friendly, and cater for vegetarian, vegan and gluten-free diets. The Bear is also available for private hire, including parties, weddings and celebrations.

Book a table here or call us on: 01208 864602

Image credits: Edward Jose for The Point at Polzeath