31 seaside restaurants to visit in September
Published 08 September 2025

There are few better places to enjoy fresh fish in the South Hams than at this blue beach hut on the shingle seafront at Beesands. The Hutchings family have been running their fishing enterprise here for more than 40 years, and are now in the business of serving up their catch to customers. Their weather-beaten shack is now a robust, rustic café/restaurant, which doles out whole Start Bay crabs and lobsters alongside specials such as scallop and monkfish Thai red curry. Book ahead – and BYOB. Those walking the South West Coast Path can stop for a stellar crab sandwich or fish and chips from the takeaway hatch.

When visiting Mull, those in the know wouldn't miss this low-key, no-frills dining room perched atop the old CalMac ferry office on the North Pier. There are superb views out to sea but, first, check out the compendious blackboard menu of 'fantastically fresh' seafood. Joint owners (and cousins) Jane Gill and chef Liz McGougan have their own boat (The Highlander) but also procure the pick of the catch from the local crews. That might mean crispy whole sea bream with citrus salsa to a classic fish stew in spiced Tuscan broth with bread and gremolata.

If you’re staying on Mull for a few nights, you can ring the changes – perhaps a few locally grown oysters, an ‘outstanding’ fish pie or a grand platter of grilled seafood doused with garlic butter. They don’t serve chips, although the place is known for its sourdough pizzas (including a lobster thermidor version). Glengorm steaks and a few desserts such as a rich chocolate pot or warm Belgian waffles complete the food offer. It's the Hebridean dream: the best place in town for 'intimacy with a wee buzz', and you can wear an old jumper. Staff are patient and jolly – and they don't treat visitors like tourists (most people on Mull seem to demonstrate this kindness).

To drink, expect anything from Aperol spritz and Mull whisky to fish-friendly white Châteauneuf-du-Pape, Sancerre and Verdejo. Opening times are seasonal and you must book for dinner, although they sometimes take walk-ins for lunch (check the website or social media) – and remember it’s cash only.

Tim Bouget continues to expand the definition of what a modern-day eatery might be at his eco-friendly venue at Ness Cove, overlooking Lyme Bay near Teignmouth. If it takes some finding, persistence is rewarded by a menu of all-day contemporary café food, with electronic pre-ordering a neat way of ensuring a smooth passage through – whether you're at a table or sitting in a waiting car.

In the summer months, the outdoor pizza oven is fired up for terrace feasting. Otherwise, the world is your oyster, kicking off with breakfast (perhaps a house-baked croissant, organic porridge or the ‘best bacon and egg roll ever’). Lunch and all-day menus run from fish-finger wraps to dukkah-spiced roast pumpkin and red onion broth, grilled Haldon fallow deer burgers and panko-crumbed Brixham plaice fillets with tartare sauce and salad in a soft tortilla. Alternatively, warm yourself up with a mug of curried English lentil dhal with kale, coconut milk and spices.

The sweet-treat brigade is also well served with carb fests including fruity flapjacks, sticky ginger cake, choc-chip cookies and the like. Drinking is usually interesting too: boozy hot chocolate, dirty chai, lavender lemonade, mocha milkshakes and so on.

Chef Ben Harrison spent his formative years with Marco Pierre White, and went on to cultivate his own style while working in private service, away from the glare of the UK food scene. Now he is cooking in Cornwall, offering diners a relaxed small-plates experience that marries Basque-inspired cuisine with modern British ways – a dynamic reflection of seasonal produce and his own creative flair. 

Counter Culture is deliberately informal: the room is stripped back, rustic and split in two, with a bar on one side serving mostly organic and orange wines as well as organic real ales from nearby Atlantic Brewery. On the other side is a small dining room, looking onto the kitchen pass – with further seating outside, on the street.

Expect a playful and inventive approach to familiar ingredients, with the focus on bold, clean flavours presented with understated elegance. Exquisitely prepared pintxos might feature delightfully tangy Cornish rarebit and mushroom duxelles or equally robust cured trout – caught just along the coast at Boscastle – on a sourdough base with a zesty apple salsa and a dollop of caviar. Effortlessly executed ray wing with samphire, rainbow chard and brown butter pointed up with pickled wild garlic buds further showcases the freshness of local seafood. As for meat, a dish of beef shin, mash and Aral Farm spinach is given depth and deliciousness with the addition of anchovy brown-butter sauce, while plump lamb faggots are elevated with turnips, girolles and a pungent devilled sauce. Desserts are real crowd-pleasers, too – be sure to leave space for an outstanding Basque cheesecake. 

With Newquay going through something of a renaissance at the moment, Counter Culture is a vibrant tribute to the town's evolving restaurant landscape, all driven by a chef with a rich and varied background.

‘The freshest of fish and the funkiest of food combined with the friendliest of folk,’ enthused a reporter – although the prospect of chilling under cover, with the bracing expanses of Chesil Beach stretching out in the distance, is also an irresistible draw for visitors to this cheery wooden shack. Oysters from the owners’ beds are always in demand, although Portland brown crabs are the undoubted stars of the show. Otherwise, the menu is driven by the sustainable haul from the West Country boats – perhaps whole plaice with anchovy butter and Somerset cider onions or hake fillet with cashew pesto and truffle-scented mushrooms. Kids have fish and chips, ‘simply floured, buttered and baked’. Expect crowds, whatever the weather. 

One of those perfect, no-frills seafood spots you dream of finding in every fishing village but rarely do. Despite the name, this is a proper restaurant rather than a shed, while its haul of crabs is landed and boiled a stone's throw from the quay. Other plus points include a good wine and beer list, local spirits, waterside terrace seating and far more variety than just whole crabs cracked and served cold or warm with garlic butter. Expect anything from fish and chips to bouillabaisse; crabs are also available ready-dressed for those who don't fancy getting messy.

*Dory's will be closing permanently on 24th March*

Margate is inundated with blow-ins from the London restaurant scene and beyond at the moment, but it was local talent that established the town as a serious food destination. And there are few better examples than Dory’s, the small, simple seafood eatery-cum-wine bar overlooking the beach, where a local, seasonal and sustainable commitment filters down from famous older sibling Angela’s, just round the corner. Ethical credentials pour forth from chalkboard menus and the drinks list (aperitifs run to a take on the Bloody Mary earthed up with garlic) and, as a no-cook set-up, it’s a model of its kind. Dishes are pre-made: the likes of soused paprika mussels are served cold, but brown crab piled high on toast (creamy with just a hint of chilli warmth) or smoked haddock and dill pie (with a fabulous pastry crust) are finished or reheated behind the bar. We also tried a bass fillet with kale, lentils and green sauce (superb), reignited our love affair with smoked prawns (first sampled at Angela's in the summer), and enjoyed an apple cake with caramel and crème fraîche. From a trio of wines by the glass chalked up on a board, we chose a skin-contact Rennersistas-Intergalactic from Burgenland, Austria – a brilliant match for the food; by contrast, the wine list proper favours some superb, forward-thinking English vineyards. The fact that everything is as it should be is down to a cracking front-of-house team. And while Dory's now takes bookings, the good news is that some space is reserved each day for walk-ins – a godsend in a town where the best restaurants can be booked up weeks in advance.

The broad expanse of shingle stretches as far as the eye can see, dotted with quirky huts and the late Derek Jarman’s Prospect Cottage, with Dungeness power station looming in the distance. Here you'll discover a fishmongers and the weather-dependent Snack Shack – a 'fantastic find' serving cooked-to-order seafood from a hatch, to be eaten at picnic benches on the shingle. The brief menu reflects the day’s catch: there's always a griddled fish with fried potatoes but other options could include fat, juicy scallops on flatbread or an outstanding fisherman’s roll filled with two super-fresh fish fillets. Smoked cod chowder is a warming wintertime treat (weather permitting). Check the website for opening times.

There’s a lot to like about Dylan’s, not least the location right on the edge of the Menai Strait – the best tables give matchless waterside views. It is one of a trio of family-friendly restaurants in North Wales known for their friendly and engaging service, kind pricing and wide choice. This means properly crisp mac 'n' cheese bites made with good Snowdonia Cheddar and served with a lightly spiced tomato ketchup, as well as assorted pizzas, tacos and burgers, Welsh sirloin steak with fries, and a fair few Asian-influenced dishes such as teriyaki sea bass and Bangladeshi beef bhuna. The regular menu doesn't change a great deal, so daily specials such as gochujang chicken ssambap (Korean chicken and lettuce wraps) are worth noting. Dylan's signature dish is mussels, which (as the menu explains in some detail) are currently sourced from the Scottish coast while the local Menai stocks recover; they are served as a large or small bowl with marinière sauce. Sticky toffee pudding made with Wild Horse Brewery ale stands out among a selection of desserts that also includes a mixed berry vacherin and coconut panna cotta with tropical fruits. The affordable wine list traverses the globe, although other libations stay closer to home – including local ales and keenly priced cocktails, made mostly with Welsh spirits.

There's no lack of smart dining pubs in North Norfolk, but a brilliant neighbourhood bistro? Head to Cromer for a refreshing change of format and a dose of cosmopolitan cool. Opened in 2024 by Daniel Goff (fresh from 15 years running the Dun Cow in Salthouse) and local artist Ruth Butler, their transformation of a former butcher's shop has lifted the spirit of the seaside town and amassed legions of firm fans.

A bar at the front serves as an informal drop-in, perhaps for a frosty Fino Martini and snacks of warm brioche buns, oysters and gildas – a line-up to rival any in the capital. But Ruth’s colourful paintings and a welcome full of warmth and personality will lure you into the smart, blue-hued dining room at the back.

There’s simple elegance to a menu in tempo with the seasons and littered with the best of Norfolk’s produce and beyond. Cromer crab might appear in a dainty tart with samphire, in a soufflé with shellfish bisque, or in crispy fritters with crab chutney, while larger plates take in local line-caught sea bass or a guinea fowl suprême with a knockout tarragon brioche pudding and sauce vin jaune. A mention must go to the superb-value £15 lunch specials, perhaps steak haché with peppercorn sauce and a generous side of excellent parmentier potatoes, plus a glass of wine. 

The enthusiasm inspired by Fino’s perfect pitch gets neighbouring tables talking, not least when it comes to dessert. Our lemon posset was extraordinarily good; artfully tangy with Norfolk strawberries in their sweet, fragrant prime. But so was the gently warm, gooey treacle tart with a short buttery crust. Drinks uphold the theme of approachability, with a 460ml Lyonnaise pot heading up the bottle list for exploration, while a line-up of unfiltered sherries is a nod to the restaurant’s namesake. ‘I feel incredibly lucky to have Fino open on my doorstep,’ said one of many readers who wrote in to sing its praises. We couldn’t agree more.

Calum and Tracey Greenhalgh's tiny, no-fuss daytime café (just round the corner from the acclaimed Outlaw’s New Road) is all about fish and shellfish. The catch from the Evan George, Calum's boat, takes centre stage and responsible fishing is the name of the game. Visitors delight at the sight of a counter full of tempting seafood – lobsters, crabs, mackerel and much, much more. Crab sandwiches remain a firm favourite, otherwise look out for lobster salad, smoked mackerel pâté, or the feast platter, which is just that: whole lobster, dressed crab, Porthilly oysters. Drink house wine, Prosecco or local beers. Seasonal opening.

Picture the scene: a lovely sunny day and a delightful lunch by the sea, complete with a gorgeous panoramic prospect of Dorset’s cliffs and headlands beyond. In fine weather, diners head for the covered marquee, before dipping into the ever-changing menu of fresh, flavoursome local seafood. Breakfast and lunch are the main events, with staples such as crab sandwiches or Newlyn hake and chips competing with specials from the day’s catch – perhaps grilled megrim sole with samphire, crayfish and blackened cauliflower purée or halibut in tomato jus with edamame beans. For afters, nothing beats a creamy lemon posset with heady notes of citrus. Enthusiastic local staff stay focused – even when the place is packed. Decent drinks too.

As the name suggests, this is the perfect drinking spot, whether you're enjoying a bottle of something familiar and reasonably priced with friends or exploring quality wines slightly outside the norm. Yet, though wine is a big focus here, food is by no means neglected – in fact, John Dory offers a masterclass in how to run a new-wave wine bar. Monthly Sunday lunches and steak nights are big attractions, as are the regular collaborations with chefs from near and far. There are special pasta nights too (check Instagram for dates and details). And if you happen to drop by when the kitchen isn't operating and get peckish, order from a selection of locally made pies, sausage rolls, croquettes and more. We promise it’s all good stuff. Rickety wooden tables and chairs confirm the informality of the set-up, and devotees are enthusiastic about the affable service, led by wine experts Louisa Walls and Zeren Wilson. This is a place that serves its neighbourhood well, even if you're just in for cheese, olives and a glass of wine.

On the coast just above Sunderland, Whitburn village has a treat for cooks in the form of Latimer's fresh fish counter and seafood deli. The attached café has morphed into the Hatch Takeaway, although there's plenty of seating indoors and outside – all the better for some dolphin-spotting. Expect breakfast (kipper in a bun), lunch (seafood picnic boxes) and a piscine take on afternoon tea starring a crab or prawn sandwich. There are some non-fish options too, and the Hatch is licensed – perfect if you need refreshment after finishing a coastal walk.

Adjacent to the Harbour Arm, the pebble-strewn beach criss-crossed with boardwalks brings a bit of sophistication to rapidly regenerating Folkestone, and one of its prime attractions is Little Rock – a poshed-up shipping container turned fish restaurant. It’s family-friendly too (just plain friendly, in fact), with a chilled-out vibe and ample outdoor seating – a truly Mediterranean experience on a hot summer’s day. As you’d hope, the local catch appears in dishes such as grilled skate or lemon sole, perhaps with caper butter. Pale-ale battered cod cheeks with tartare sauce and skin-on fries are popular, as are bowls of Cornish mussels. Good selection of European wines. Note: opening hours can change seasonally.

On the northern shores of Loch Leven, this big, brightly lit space with wipe-clean tables and café chairs is the go-to spot for shellfish in the region. It’s also a showcase for the family-owned Lochleven Shellfish Company next door – which dispatches crabs and lobsters, langoustines and oysters across Europe and Asia. There are meat dishes for those who must, but it’s the simply prepared seafood, presented without fuss, that brings customers here. A table of returning German visitors were working their way through the menu on our visit: a dozen Loch Creran oysters, followed by shellfish bisque with aïoli, then the mighty shellfish platter on ice made up of lobster, brown crab, Loch Linnhe scallops and oysters, which they declared the best shellfish in Europe. Expect too, lobster served cold with mayonnaise or hot with garlic butter, and whole brown crab – all to be eaten hands-on with crackers and shellfish pickers until the table is a pile of shells. A little less messy are grilled clams with garlic butter, diver-harvested scallops, razor clams poached in white wine, and buckets of steaming mussels in cider. To drink? Expect a standard list of predominantly white wines as well as local brews from River Leven Ales in Kinlochleven. There’s also a daytime coffee shop and a deli where fresh, frozen and cooked seafood is on sale.

It's as well to be aware of the drill at this lively seafood spot smack in the middle of Newlyn: there's no booking, so turn up early and be prepared to wait. The place is fairly small, though for a real definition of ‘small’, look at the space the kitchen team is working in, and you might need to sit outside. Bring a woolly hat. Inside, high stools at long tables make comfortable perches for the laminate menus, on which you note your choices in marker pen. Happy? You will be when the dishes start rolling out.

Scallops with Cornish dukkah and hog's pudding is an inspired mix of traditions, while panko-crumbed prawns come with Asian slaw, or there is katsu-dressed crispy sole. Everything makes a hearty impression – these are the sorts of dishes you can devour with impunity. Finesse isn't the point, and there are plenty of paper napkins on hand for mucky pups.

If you're a stickler for tradition, there will still be beer-battered white fish with tartare sauce, or mussels in creamy cider with crusty bread. Finish with lemon and thyme posset, or chocolate mousse and miso caramel. A handful of wines rises adequately to the task in hand. The additional venue two doors along opens as an overspill in summer, and for weekend set lunches in the winter.

Galton Blackiston (of Morston Hall fame) picked a peach of a location when he took over a traditional chippie in 2013 and turned it into a high-class fish and chips restaurant. Big picture windows on both floors give superb views of the often tempestuous North Sea and Cromer pier. Summertime crowds stretch down the street, with holidaymakers eager to grab a takeaway. Small wonder, as the fish and chips here are a rare delight. There are tables for walk-ins downstairs, while the (bookable) upstairs dining room is a tad classier, with wooden flooring, sea-blue walls and a grey-blue wooden bar. Here, a couple of specials also soar above the chip-shop norm: a thick, succulent square of salmon (poached at 40°C) was expertly presented in a miso broth and topped with an appetisingly viscous cured egg yolk and a spear of crisp teriyaki ‘jerky’ – a marvellous starter, though perhaps wasabi might have better substituted for the dabs of coriander and avocado purée. To follow, battered skate was cooked with pinpoint accuracy (not easy with skate) and accompanied by satisfyingly thick chips and a miniature saucepan of mushy peas topped with a big spoonful of mint sauce. Don’t forget to order a generous pot of creamy homemade tartare sauce (served gratis). There’s ice cream for pudding, but the special of lemon-sherbet Eton mess comes highly recommended: an indulgent blend of tartness, sweetness and creamy, crunchy chewiness. A brief wine list (from £22) is supplemented by local cider and Galton’s own-label bottled bitter (from a Norfolk brewery), which makes an ideal companion to deep-fried food. Staff are bright and breezy, as was the Cromer weather in late April when we visited – thankfully, though, they’re a great deal warmer.

Down at the quieter end of Fowey, the Friskney-Bryer's converted boatshed restaurant not only enjoys oblique views of the comings and goings of small craft out on the creek, it has also ‘brought great energy’ to the town. The main room features a long, communal table down the middle, with a kitchen that is not entirely open to view, but rather half-protruding into the dining space. Festoon lighting makes the place look bonny as the Cornish dusk descends, and the blackboard menus are cause for unmuted celebration (note that lunches are for walk-ins only, so arrive early).

Ethan Friskney-Bryer was head chef here before acquiring the place in February 2024, and remains as committed as ever to seasonality and sustainability, helped by chefs who go out to catch fish and also grow vegetables for the kitchen. Porthilly rock oysters au naturel are a reliably popular draw; otherwise, kick off with brown crab rarebit or fried whiting with curried mayo. Main dishes might take in Cornish sole with tomatoes and garlic butter, gurnard with runner beans or mackerel with green sauce. There are usually a few veggie plates, too – perhaps braised courgettes with goat’s curd.

After that, it’s hard to resist the dessert of the day, perhaps baked cheesecake with strawberries or the ever-popular chocolate mousse with caramel and salt. The vibe is infectiously informal, while Ethan’s partner runs front of house with ‘efficiency and friendly charm’. To drink, a handful of natural wines by the glass just about do the trick – or you might fancy some grape juice from the Tamar Valley.

The serene white building on a broad sandy beach with fabulous panoramic views is most directly reached by a stepped footpath that descends from the main road. It is wholly unlit at night. Set your phone to torch, and take care. Fish and seafood are the specialities (whole Dover sole or shellfish linguine, perhaps), with enticing meat and vegetarian options too (Indonesian curries, fried halloumi with tomato and bean cassoulet). A serviceable wine list comes at manageable prices.

If you’re looking for a casual, cut-price take on the 'Padstein' experience, this all-purpose eatery in the frenetic hinterland of downtown Padstow should fit the bill. Drop by for breakfast or a cup of coffee, feed the kids at lunchtime or book in for a ‘very enjoyable evening’ against a backdrop of bright colours, white walls and light-wood furniture – there are even three bedrooms upstairs if you fancy staying over. As you might expect, the kitchen majors in seafood from the Padstow boats, so dip into an assortment of Rick Stein’s greatest hits at user-friendly prices. Briny freshness and globetrotting flavours collide in classics such as Thai fishcakes, mussels with black beans, garlic and ginger or grilled hake with spring onion mash and soy butter. The kitchen is also happy to go off-piste, offering chargrilled rump steak with peppery rocket, thin-cut chips and béarnaise sauce, as well as a veggie stew of tomatoes, aubergines and tamarind – plus sourdough for dunking. For afters, sticky toffee pud with clotted cream is the go-to option. A cluster of fish-friendly wines (from £23) provide suitable refreshment.

During the summer season, you can now hire a deckchair from Riley’s and eat their food on the beach (they will also sell you a blanket to use and take home if the weather’s breezy). The location – a glass-fronted shipping container facing the North Sea – is spot-on for a menu inspired by the owners’ stints as street-food vendors. Seasonal seafood is the deal, and the day's dishes (and service times) often depend on the catch. Items are rubbed off the blackboard as they sell out, although Riley’s classic wood-fired sourdough wraps (served in their famous ‘floppy’ cardboard boxes) are a fixture – perhaps BBQ Craster kippers, bavette steak or ‘hot plate’ hake with caper butter. Otherwise, the line-up might run from chilli fish empanadas via salt cod with grilled cos lettuce, smoked egg and preserved lemon to pan-roasted headliners such as turbot ‘chop’, lemon sole or brill (served with panzanella salad). Round off with one of Riley’s special soft-serves (wood-fired pineapple or peaches and cream, say). A dozen wines are served in plastic tumblers, there are plenty of ales from regional breweries and the venue also does a good line in homemade beverages (try the hot butter rum).

You can’t get much closer to the sea than this tiny, unassuming dining room housed in one of the tall, black, centuries-old fishermen’s sheds on the front in Hastings Old Town. It’s incredibly atmospheric. The ‘refreshingly succinct’ menu is chalked up on a board – all it tells you is what’s going to be on your plate and the price. For starters, that could mean scallops, whitebait or chicken livers; for mains, perhaps whole sea bass with clams, scallop risotto or guinea fowl (there are a couple of meat options, plus something for vegetarians, say lentils with squash and goat’s cheese). At a June meal, potted shrimps were served in a Kilner jar with toast fingers, calamari came in feather-light tempura, while a hunk of 'beautifully cooked' roast cod arrived in a classic parsley sauce. Elsewhere, a dish described tersely as ‘Dover sole, shrimps’ was exactly that, nothing more – and 'faultlessly executed'. Desserts are limited to the likes of summer fruits and cream (‘simple, delightful’) and (if you’re lucky) a homemade Eccles cake with a hunk of cheese. Service is ‘swift and friendly’ and the sunsets are stunning.

The sea views might be distant, but Rocky Bottoms has made quite a splash on this stretch of the coast since opening in 2015. It is owned by a local fishing family, so the crabs and lobsters are of unimpeachable freshness, yet almost as diverting is the modern vibe of the place. The much-enlarged converted brick kiln has black-tiled flooring and bare-brick or dark-blue walls enlivened by local artworks. Staff are young and eager (if occasionally green) and cool soul provides the soundtrack. Outside, there’s a bar with decking, picnic-bench seating on an extensive lawn and a shop selling seafood. The cooking has a contemporary feel too, with expertly presented dishes arriving, perhaps, with a tongue-in-cheek retro garnish of cress. Seafood and genuinely local ingredients dominate the concise menu. Brancaster oysters make a popular starter, as do bowlfuls of salt-and-pepper crispy-fried cockles from Wells-next-the-Sea – crisped-up yet nicely chewy and replete with (unadvertised) chilli-heat. Although prices can be something of an eye-opener, compared to other local daytime venues, there’s no doubting the culinary flair manifest in the likes of, say, crab linguine: the pasta cooked to perfection, the dish replete with the flavour of fresh brown crabmeat. A tasty glass of Grüner Veltliner (from a drinks list that also includes Norfolk wines and beers) makes a happy pairing. To finish, lemon posset is a luxurious treat (creamy and tangy), its accompanying hard disc of shortbread less so. Overall, though, during the summer season, it's no surprise that Rocky’s is on a roll.

Saltburn has smartened itself up, and in the shape of the Seaview, it also has a highly popular dining venue to match. Yes, there's an acclaimed chippy takeaway at ground level, but the first-floor restaurant is no traditional buckets-and-spades caff. Right on the coast, it’s blessed with the most spectacular views through large picture windows: Victorian pier to the left, cliffs to the right and a glorious vista of the briny in-between. The interior is a bright, modern space, with vibrant artworks of sea creatures, sky-blue banquettes, a prominent jazz-funk soundtrack and a wooden boat suspended from the soaring ceiling. In summer, a terrace brings you even closer to the waves. 

Food is similarly a notch above the seaside norm – at moderate prices. Although you can follow the fish and chips route (top-notch stuff in every detail), the repertoire encompasses much more marine life (plus one vegetarian and one meat choice). Perhaps start with cauliflower soup: a creamy velouté with spinach and a chunk of high-quality smoked haddock as its centrepiece (though the jury’s out on whether the addition of curried sultanas and curry oil is necessary), then continue with a handsomely presented plate of steamed cod, surrounded by a tangy, creamy mussel and bacon chowder. 

Portions are large, so a hefty rhubarb trifle finale might floor many diners (imagine eating an entire birthday cake). Still, there’s a generosity of spirit here, and even if the service is somewhat untutored, the basics are sound: first-rate home-baked focaccia; an ample choice of teas and soft drinks; a serviceable, good-value wine list with everything available by the glass. And nothing detracts from that outstanding view.

Just across the water from big-money Sandbanks, this is quite a location – with unbeatable panoramic views of Poole Harbour and Brownsea Island to boot. By contrast, Shell Bay itself looks a bit like a seafood shack that has seen better days – but don’t let the picket-style fences, canvas awnings, technicolour pub tables and bright metal garden chairs put you off. A troupe of smiley, buzzy, dressed-down staff keep things moving along at a pace, and the food passes muster – even if the bill is several notches up from your average high-speed seaside café (mind you, those fabulous vistas are almost worth the price of admission). Not surprisingly, seafood figures prominently on the wide-ranging menu, from Poole Bay oysters with shallot vinegar or clean-cut cured salmon with fennel and apple salad to whole local crab and various offerings ‘from the wood oven’ – perhaps sea bass, Galician-style octopus or skate wing (perked up by a side order of sweet, nutty roasted Jerusalem artichokes with truffle and Parmesan). Otherwise, the kitchen goes walkabout for the likes of red lentil kofta with quinoa tabbouleh or a duo of lamb with Puy lentils, cavolo nero, pomegranate jus and smoked almond brittle. To finish, a light, creamy coffee crème brûlée was the top pick from a mixed bag of international desserts at inspection. The wine list is designed for mass-market appeal, with prices from £24.50. Note that Shell Bay is closed for most of the winter months, so check before travelling.  

In the past, it has faced floods, fire and the pandemic, but this photogenic gem on Southwold Harbour stands strong and seems to get better with every challenge – without losing any of its no-frills charm. A business that started in the early 2000s selling the family’s daily catch from a small shed, has matured into a characterful and wildly popular restaurant, bar, takeaway and fishmonger with plenty of canopied outdoor space, and fishing ephemera piled up to good effect. 

Come here for laden platters of Cromer crab or lobster with cockles, mussels and whelks (you can build your own combo), or chargrilled crevettes doused in lemon, garlic and ginger butter with a pot of chips and salad. Fillets of sea bass are cooked tenderly, and there’s enthusiastic praise for the fishcakes packed with cod, smoked haddock and prawns. Dessert could be as simple as a Mr Whippy with a flake or as hunger-busting as an ice-cream sundae with doughnuts, Maltesers and hot chocolate sauce. 

To drink? You’re a hop and a skip from Adnams Brewery, so maybe go for their Ghost Ship pale ale or Southwold Bitter. Booking is advisable for prime-time summer tables, and don’t miss their equally characterful sister-business, the Little Fish & Chip Shop, in Southwold itself.

Is there anything more nourishing to the soul than fresh fish and seafood cookery? With its prime materials gathered from the day-boats less than 40 metres away from the front door, the Dory Bistro ensures that Pittenweem is amply supplied with evidence of its allure. Ruth Robinson's kitchen teems with local lobsters, crabs and langoustines, as well as locally landed fish – not to mention game from estates in Fife – and there is an art gallery to peruse too while you work up an appetite.

The striking enthusiasm of readers' reports is powerful testimony to the success of the formula. A couple who stuck to the blackboard specials were treated to sweet-cured halibut with radish, salad leaves and garlic bread, before joining forces to tackle a whopping Dover sole in caper butter, served with fennel and romanesco. The menu makes all kinds of classic moves too, from an opening gambit of Cullen skink, garnished with a crisp ball of smoked haddock and salmon keta, to richly sustaining pasta such as tagliatelle replete with clams, mussels and lardons in white wine, garlic and cream.

Visitors also applaud the restaurant's friendly atmosphere, and it's worth saving space for desserts that might be as simple as a gingery spin on rhubarb and custard, or as creatively stunning as layered ice cream of miso and vanilla with miso pearls and a caramel tuile. On-trend varietal whites from Pecorino, Picpoul, Verdejo and Grüner Veltliner furnish plenty of fish-friendly choice.

An Argentinian fire restaurant overlooking the steely waters of Loch Dunvegan is intriguing and unexpected, but sadly not a well-kept secret if you’re after lunch on a rainy Saturday. Though booking is essential for dinner, at lunch it’s first come, first served. On arrival, the car park may be heart-sinkingly full and the restaurant heaving (12.30-2pm can seem a small window), but it's worth hanging around for a table. The interior is rustic chic – think windows strung with fairy lights, mismatched furniture, bright paintwork, pot plants, cacti in teacups and jars of wildflowers. Owners Tim and Blair Hunter-Davies bought the place in 2019, with family links to Patagonia triggering the cooking-with-fire concept. The inspiration might be from a far-flung continent, but the produce is unequivocally local – farmers and fishermen are even name-checked on the menu. In the evening three- and five-course 'fire dining menus' are built around the asado grill and wood-fired oven, kicking off with ‘pan a la parrilla’ (charcoal-fired bread with seaweed butter) and hot-smoked mussels with garlic, cream and a splash of Torabhaig whisky. Next up might be ‘Hebridean kofta’ – a pairing of Highland hogget with barbecued celeriac, Rora Dairy yoghurt tzatziki and wild garlic aïoli. By contrast, lunch is more pared-back. Local langoustines sell out quickly, but for the full Argentinian experience try the 'steak churrasco with frites' – a skewer of six-week aged, grass-fed Highland rump (the outside crisp and charred, the flavour subtly smoky), with a homemade chimichurri rub, hand-cut chips and salad from a local croft. Dessert? Slim pickings at lunch, but evening brings wood-fired burnt Basque cheesecake. There’s a nod to Argentina on the well-priced wine list, although ales from the Isle of Skye Brewery and some decent Scottish malts bring it all back home. 

A Whitby landmark since the 1940s, this doughty purveyor of great-value fish and chips by the sea stands tall – a striking black-and-white building overlooking the quay and the boats which supply the freshest of fish. It's tempting to wax lyrical about the crispness of the batter, the sheer delight of the fluffy yet crispy chips, the clamorous chatter and everything else that captivates visitors to this stronghold of honest-to-goodness Britishness. Having reached the pinnacle of the fryer’s art, the kitchen is ruled by the catch – so be prepared for woof, ling, rock and coley alongside the ubiquitous haddock, cod and plaice. Away from the battered stuff, there are daily specials aplenty, from Whitby crab cakes with katsu mayo to grilled Dover sole with North Sea langoustines and seaweed butter. But do save room for one of the legendary old-fashioned desserts – boozy sherry trifle, rice pudding, fruit crumble with custard. There is beer, wine and fizz if you want it, although what’s wrong with a proper, strong ‘cuppa char’?

Open daily from the beginning of April to the end of October, this totally unpretentious catering trailer is a godsend for holidaymakers and locals alike. Be prepared for queues, and for outside picnic seating if you want to eat on site – although the quality of the locally caught, sustainable seafood is second to none. Hand-dived scallops with herb butter, creel-caught langoustines with hot garlic and thyme butter, hot-smoked trout from the Ullapool Smokehouse, and a tempura-battered haddock wrap that’s fast achieving cult status are typical examples from a daily changing menu that's in tune with the catch from the inshore boats.