Samesyn restaurant overview

Updated October 12, 2026,first published November 18, 2024

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The eclair says it all. Feather-light choux, crisped onion rubble and piped custard made from perfectly good cheese otherwise bound for landfill. This is Samesyn in one bite: waste not merely saved, but dressed to impress. Chef-owner Graham Jefferies’ seaside restaurant has no bins and no traditional waitstaff.

The same person who’s chatting to you at the table may have also picked the garnish or braised the meat. Whey appears with oysters, then later as a caramel that adds funk to a dark chocolate and sourdough dessert. Chicken fat lends decadence to crunchy toast alongside roo tartare.

Retired dairy cow – dry-aged, sliced pink and glossed with egg-white garum butter – brings a grown-up flavour most steaks never achieve. The food is not excellent “for a cause”; it’s excellent, full stop. That 100 per cent of profits go to local charity Feed Me only makes the achievement more delicious.

Good to know: Drinks are equally exciting – try the daisy and lime soda.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

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A seaside restaurant for the people.

A refreshing take on casual coastal dining.

A historical watering hole, revived.