This listed 16th-century coaching inn with its castellated tower sits on one of England’s most stunning coastlines, at the end of a glorious wooded valley where the rivers Jordan and Valency meet; in 1852 it was renamed in honour of the Duke of Wellington. Known affectionately as ‘The Welly’ by both locals and loyal guests, it retains much of its original charm as in the traditional Long Bar, complete with minstrels’ gallery, where a good selection of Cornish ales, ciders such as Cornish Rattler, and malt whiskies are to be found. Bar snacks here embrace sandwiches and soup of the day, along with small plates. For a proper lunch, look to the blackboard for daily specials or the carte for the likes of beer-battered haddock and chips; slow-cooked pork belly with dauphinoise potatoes, cauliflower and curry oil; and winter vegetable risotto, parmesan and truffle oil. Follow perhaps with prune tart and Armagnac ice cream; or sticky toffee pudding, toffee sauce and clotted cream. For fine dining, head to the first floor to find the Waterloo Restaurant. The kitchen team prepares fresh local produce – none fresher or more local than the seafood landed by the boats in the harbour a few yards away. Starters may include Cornish mussels with cider and clotted cream, then continue with grilled sea bass, fennel, dill, French beans, potatoes and mustard; and finally summer fruit cheesecake, raspberries and jelly. Children are well catered for with their own menu, and some adult main courses can be served in half-size portions.