Chefs and food writers share their must-visit coastal gems
Shivi Ramoutar, TV chef and author of Cook Clever (£20, HarperCollins): “In Dartmouth, for ice cream, there’s The Good Intent, in front of the ferry. I get rum & raisin and mint choc chip. In Dittisham, there’s Anchorstone Café, just off the water. The seafood is fresh, and you can watch the boats. South Milton Sands looks more like the Caribbean than England – people go from the water to Beachhouse, a café-pub with the best fish & chips.”
Sam Evans and Shauna Guinn, chefs and founders of Hang Fire Kitchen: “We walk or cycle from Cardiff Bay to Penarth. There are ice cream parlours, fish & chip shops and Bar 44, a tapas bar by a brother-and-sister team. He’s a sherry aficionado – they make their own.
In Pembrokeshire, there’s Jonathan Williams, who won Best Street Food the year before we did with his mobile kitchen selling lobster rolls. Now, he has a pub, The Old Point House, with beef and seaweed burgers washed down with local Barti rum and ginger ale.”
Kwoklyn Wan, TV chef and author of One Wok, One Pot (£16.99, Quadrille):
“There’s a place I loved in Portsmouth when I lived there in the 90s, Andres – it serves a garlic chicken baguette I love, and amazing quiche. On the seafront, The Coffee Cup serves the best bread & butter pudding, huge slabs. On Hayling Island, there’s an amazing fish & chip shop that makes gluten-free batter twice a week. Enjoying the sights, sounds and smells of the seaside while eating a tray of fish, chips and mushy peas is hard to beat.”
Emily Scott, chef-owner of Watergate Bay and author of Time & Tide (£28, Hardie Grant): “I like places that do one thing well, and Jelbert’s in Newlyn is that. It serves vanilla ice cream, and nothing else – but it’s amazing. In Mousehole on the south coast of Cornwall, there’s a café, Rock Pool, where you can eat a crab sandwich while looking at St Michael’s Mount. The Gurnard’s Head on the north coast is bright yellow and visible from the coastal path – a beacon of sunshine. And, at my restaurant, we offer a half
