You might find Cornish lamb on the menu at Rick and Jill Stein’s flagship venture in a harbour town on the Camel estuary, but it is for fish and shellfish that fans have come here since Stein transformed a dodgy nightclub into a basic hotel in 1975.

Attracting foodies from near and far, this hybrid of informal guesthouse and restaurant occupies a 16th-century farmhouse, among acres of meadows and woodland.