A popular Porthleven restaurant damaged by fire in the autumn is preparing to reopen this spring with a new look and style.

Amélies has been closed since October 12, when smoke could be seen coming from the roof and considerable damage was sustained to the first-floor toilets and kitchen, along with structural damage to the roof and smoke contamination within the restaurant, after fire broke out upstairs.

It was initially hoped that the business would be up and running by the end of November, but the team has since taken the opportunity to completely refurbish and change the look of the interior.

It is now scheduled to reopen in late spring, with the restaurant featuring a fresh interior designed by local firm Boex, coinciding with new lunch and evening menus designed to encourage sharing and casual dining.

Read next: Fire reported as smoke seen at Amelies restaurant Porthleven

Sam Sheffield-Dunstan, owner of Amélies overlooking Porthleven Harbour, said: “We were all shocked after the fire. Fortunately, no customers were in the restaurant at the time and staff on duty acted quickly to alert the fire brigade.

“Damage to the property was more extensive than initially thought, and surveys, insurance claims, structural work, and design all had to take place before we could even start on the refurbishment.

“It has been a long process, however, it has also been a time to reflect on Amélies and how we want to take it forward for the next decade.

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Firefighters gather outside the restaurant after the fire

"We’ve revisited our grass roots, which are about informal dining with friends and family, and sharing great food in a beautiful setting.”

She said the new restaurant design would be light and airy, with Mediterranean influences.

Bench seating, combined with an eclectic choice of tables and chairs, will give a variety of seating options.

On a fine day, the conservatory doors will open to make the most of the harbour setting and live music will continue to be a regular feature, while the restaurant will also be available for private hire and weddings.

The lunch menu will feature light bites, smaller plates and sharing platters, while evening dining will have an emphasis on locally-sourced fish dishes.

Sam added: “Provenance is really important to us. We source local ingredients, including meat and fish from local suppliers.

"We are now actively looking to source all our fish and vegetables within a 25 mile radius. You can’t get much fresher than fish brought in to Newlyn Harbour, or crab landed in Porthleven that morning.”