The Tolcarne Inn

Sat beside the working harbour at Newlyn, The Tolcarne Inn is just steps from one of the UK’s most prolific fishing ports. Chef-owner Ben Tunnicliffe (formerly of Michelin-starred The Abbey in Penzance) harnesses this bounty with a menu that constantly shifts to reflect the freshest catch.

A large chalkboard menu showcases bold, intuitive cooking that celebrates simplicity and depth of flavour. Think red mullet with lemon-glazed salsify and fennel, ray wing with smoked-ham croquettes and cider mustard, or weaver fish served with scallop-roe taramasalata and cucumber chutney. There’s nothing fussy here, just honest, flavour-driven plates grounded in Cornish produce.

Everything is made in-house, from sauces and stocks to desserts. The drinks offering is equally well considered, with local ales, ciders and a wine list carefully curated to complement the seafood-led dishes.

Trencherman’s tip

The inn dates back to 1717. While it doesn’t lean into a historical-memorabilia aesthetic, the sense of heritage is felt in the building’s thick stone walls, timber beams and cosy wood burner. The relaxed space puts the focus firmly on what’s on the plate (and in the glass).