For owner Fraser Hill, the journey into hospitality started early. Growing up in a Cornish pub, he was immersed in the industry from a young age and knew it was a world he wanted to be part of.
After completing his training at Cornwall College with distinction, Fraser went on to hone his skills under some of the region’s most respected chefs, including two years with the Nathan Outlaw Academy, before working at The Alverton, The Headland, and St Michaels Resort.
His first taste of running a business came while managing the Red River Inn at Gwithian during Covid. It was there that he launched Los Establos, a Spanish-inspired dining concept created after travelling around Spain researching food, culture, and hospitality.
The project was a huge success and planted a seed.
“That was the turning point,” Fraser says. “I realised I wanted to put all that energy into building something of my own.”
Falmouth was always the goal. “It’s vibrant, full of life and has such a great mix of people,” he says.
When he found the former American diner on Bar Road, he knew it was the right fit. The open kitchen, cosy dining room and intimate atmosphere were exactly what he had been looking for.
Fraser and business partner Jowan carried out the renovations themselves, opening just a month later at the start of the summer season.
The gamble paid off. In its first year, Casa Tapa was ranked the number one restaurant in Falmouth on TripAdvisor, and Fraser later earned a place in Business Cornwall’s prestigious 30 Under 30 list.
Today, Casa Tapa remains true to its original vision, serving authentic Spanish tapas using carefully sourced ingredients from both Cornwall and Spain.
The menu celebrates the social side of dining, encouraging customers to share plates, swap stories, and enjoy the experience together.
Dishes such as patatas bravas, gambas pil pil, Iberico pork tenderloin and Cornish pig cheeks sit alongside a carefully curated wine list dominated by Spanish producers, with a few Cornish favourites included for good measure.
“We love the whole idea of tapas,” Fraser says. “It’s not just about the food. It’s about sitting around a table, sharing dishes, catching up and having a great evening.”
Casa Tapa has also become known for its drinks offering. Guests can enjoy cocktails at the upstairs bar or pull up a seat overlooking the open kitchen, while most spirits behind the bar are proudly Cornish.
The business continues to grow. Just over a year ago, Fraser expanded with a second Casa Tapa in Newlyn, complete with a larger bar and sunny courtyard.
Splitting his time between the two venues is made easier thanks to trusted head chef Rox Hunt, who helps ensure the quality and consistency that customers have come to expect.
For Fraser, though, the focus remains the same as it was on day one: creating authentic food, great hospitality, and a place where people can relax and enjoy themselves.
Dining and Cooking