Blue Hayes

Perched on the hill above teeming St Ives, in sub-tropical gardens, Malcolm Herring’s exclusive small hotel is ‘aimed at those who can afford it, and it really does deliver’. It is decorated throughout in a coastal palette of white and blue, with potted palms and modern artwork. Every bedroom has a bath and walk-in shower with body jets. Molton Brown bath products, ‘luxury fabrics, bone china, a teapot, mini-cafetière and fresh milk' are nice touches. A four-poster room has a sea-facing balcony. The Garden Suite has French doors to a private patio. You can have breakfast in the dining room or on the sea-facing terrace, maybe Cornish gammon steak with eggs, kedgeree or grilled mackerel, berry pancakes and croissants. Order ahead if you want to eat in at night. New chef Nancy Osborne prepares cold dishes such as tian of smoked salmon and Cornish crab, and chargrilled Cornish beef fillet, served in the dining room or alfresco. You could, of course, head down to town and take your pick of restaurants, but why tear yourself away? ‘One could have a very enjoyable couple of days without stirring anywhere.’