The Mill

Ticking all the boxes for a coastal seafood restaurant, this compact and pretty ‘shed’ is found in a picturesque harbour village and was once used to store the coastguard’s rocket-firing equipment. The chef’s father is a fisherman and brings his catch to the restaurant every day, while other ingredients come from the family's farm in the hills above Boscastle. All this local produce is fashioned into a blackboard-written menu of bright, fresh dishes such as butterflied mackerel with vibrant nahm jim. The friendly, enthusiastic service adds to the experience.