Hotel Penzance

In a quiet residential area near the harbour, and with 'wonderful' views over Mount's Bay to St Michael's Mount, owners Stephen and Yvonne Hill have turned two 1920s houses into this 'attractive' small hotel. Andrew Griffiths, the manager, leads a 'very helpful staff', say regular Guide correspondents in 2009. The Bay Restaurant (with modern decor, sliding glass doors, well-spaced tables, local artwork and a bar) is popular with outside diners. The chef, Ben Reeves, who has worked with Anton Mosimann, uses Cornish produce (especially seafood) for his 'imaginative' modern dishes, eg, pickled tuna loin with fennel and radish salad; oven-baked hake, saffron bisque, white crabmeat, watercress pesto. The 'charming' bedrooms are decorated in bright colours; many have the view. There is a heated swimming pool in the small subtropical garden. The heliport to the Isles of Scilly is five minutes' drive away; two-centre breaks with Island Hotel, Tresco (qv), are among the special offers. (John and Theresa Stewart)