Idle Rocks Hotel

You could almost dine with your toes in the water when the sun is out and the glorious terrace of the aptly-named Water's Edge restaurant comes into its own. On the edge of the harbour wall in lovely St Mawes, the dining room of the Idle Rocks Hotel has a split-level layout to give every table a sea view through floor-to-ceiling picture windows, and is done out with a jaunty décor of pale wood and a palette that reflects the hues of the sun, sand and sea. Sunny threads weave their way through a culinary repertoire showcasing Cornish produce: head chef Stephen Marsh has excellent supply lines to local crab and lobster boats, while edible seaweed and wild herbs are foraged in the area. Terse menu descriptions are as to-the-point as the unshowy cooking style: you might start with a refined surf and turf combo - pressed poached ray wing and confit duck leg with caviar, pancetta, Cognac and sultana bread, then follow with pan-fried sea bass, satsuma and brown shrimp jelly, St Mawes crab, sautéed spinach and potato galette.