Polzeath to Port Isaac

Port Isaac is a typical Cornish fishing village with the harbour and cottages clustered around it remaining almost unchanged for centuries so it provides a real sense of going back in time and being able to imagine how life must have been before the advent of the motor car and all things modern. Port Isaac still has one of the larger fishing fleets on this section of coastline, mixed with its art galleries, shops, pubs, restaurants and nearby beaches it offers a great and informative day out for all the family.

John Collins, the proprietor of Dennis Knight Fish Merchant, supplies seafood to restaurants within a 30-mile radius of his shop in Port Isaac. Man and boy, he has been in the business for 25 years and now offers a mail-order service, too.

Here are a couple of recipes from John and he's sure to be able to guide you on the best way to cook seasonal fresh fish caught locally.

"I like to cook dover sole meunière. I lightly dust the fish in seasoned flour, add lots of butter and put it under a very hot grill for 4-5 minutes either side. Then I take it out, add more butter, lots of chopped parsley and a squeeze of lemon. It’s good with new potatoes, and maybe some mangetout.

Another good recipe is this one for Cornish brill fillets served with smoked salmon, spinach and a lemon beurre blanc. It's from local chef Chris Lanyon: skin the brill, place skinned side up and rub lightly with lemon zest. Layer baby spinach leaves and smoked salmon thinly and roll up the fillet. Put into a roasting dish and cover three quarters of the way up with fish stock or a good dry white wine. Cover with foil and bake for 8-10 minutes in a medium to hot oven. Meanwhile reduce a glass of wine with the juice of a lemon and some finely sliced red onion, and when the liquor had reduced by half, whisk in diced cold butter until melted. Add salt and pepper to taste and finish with chopped parsley. Serve poured over the cooked fish."

Just around the coast from port Isaac in the direction of Polzeath is the magical cove of Port Quin which has genuinely remained unchanged over the centuries with virtually no modern commercial activity at all save the odd kayaking expedition. The tiny hamlet was once a thriving fishing village indicated by the well preserved fish cellars and the old fishermen’s cottages cut into the slate cliff sides. The story goes that there was a terrible storm one night when almost all of the village’s men folk were lost to the sea and following this terrible tragedy all the women and families went from Port Quin leaving it as a tiny ghost town. Today in the care of the National Trust the village and its beautiful shingly beach are a must visit destination to breathe in real unspoilt Cornwall.

A mile or so inland between Port Quin and Port Isaac is the Longcross Hotel and Gardens which makes the perfect venue for a meal or drink sitting in the restaurant or on the terrace with the breath-taking panoramic sea views of some 30 miles of coastline and overlooking Port Quin and Moules Island where the sun sets. Known for its high quality lunches, cream teas and dinners in a very chic establishment, The Longcross also has almost four acres of restored Victorian Gardens laid out in an almost maze-like fashion with high hedges to protect the garden from the salty sea winds that can blow. Family friendly with a children’s play area The Longcross has something for all tastes and will provide a really first class holiday experience.