Beyond Paradise's real-life restaurant run by TV chef sees huge surge in bookings

, viewers have taken up the opportunity to visit the real restaurant where DI Humprey Goodman (played by ) and Martha's (Sally Bretton) new eatery is set. The restaurant, which holds a Michelin Bib Gourmand, first appeared in season three as Martha's new business venture, Ten Mile Kitchen.

It was home to a concerning scene in which Martha's mum, Anna Lloyd (Barbara Flynn), had a fall, which led fans to speculate . Yet, the real harbourfront restaurant located in Looe is called The Sardine Factory and is owned by chef and Great British Menu Series 19 contestant Ben Palmer. As a result of its prominently featured role in the beloved BBC murder mystery drama, it has seen a major surge in online reservations.

The restaurant's booking system recorded 245 reservations last Friday evening, a massive jump from just 45 the previous week-an impressive 444% increase.

The series, which is headed up by actor Kris Marshall, has been praised for showcasing areas of Devon and Cornwall that have rarely been seen on national television before.

It's stunning imagery of Looe's beach and harbour could be seen throughout the episode, bringing the popular seaside town to the forefront of the UK's holiday list and making The Sardine Factory a tourist hotspot.

Chef Ben said: "It was so exciting to be approached by the BBC and asked if they use the restaurant for filming.

"The team have done an incredible job of shining a spotlight on Looe and surrounding areas and now we are seeing an uplift in bookings as a direct result."

Ben initially opened the restaurant in 2018 as part of a regeneration project, which also saw the addition of a museum to the town.

The Sardine Factory is appropriately named in recognition of its past life as an old sardine factory.

Its menu which includes smoked haddock scotch egg, oysters, seaweed butter and the classic fish and chips reflects the ethos of the Cornish fishing port and a passion for local season produce with an abundance of sustainable fish dishes.