The St. Mawes Hotel Review, Cornwall, England

Breakfast, served in the lounge, includes croissants, flakes and granola, yogurt, fresh and cut fruit, and a tantalising range of nuts, seeds and sprinkles. Porridge with Cornish honey, full English, smoked salmon with scrambled egg and capers, and a delicious avocado with poached egg on rye feature on the cooked menu.

For lunch and dinner, eat upstairs in the lounge or downstairs in the bistro, depending on your mood. The Modern European food is perfectly in keeping with the hotel’s relaxed ethos –epitomised by ‘small plates’ perfect for a light lunch or for sharing over an aperitif – such as sourdough bruschetta with avocado and tomato, seabass ceviche, cod brandade, or beetroot with orange, olives and chicory. Mains naturally include fish of the day, in summer servedwith broad beans, courgette, bulgar and chermoula.

There are heartier meat options too, and plenty for vegetarians (try the courgette fritters). The St Mawes even has its own pizza chef producing stone-baked pizza (try goat cheese, red onion and artichoke) – perfect on a sunny lunchtime, with the balcony windows open – or even as a takeaway on the beach.

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