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Do you feel like taking a break and still enjoying your home comforts? Imagine all the familiar delights without the responsibility and the drudgery of having to run it - if that is your idea of fun, particularly if you have small children, then you should check out what The Rosevine Hotel at Portscatho provides for its guests

Set in two acres, the predominantly Georgian building houses twelve suites complete with dining and kitchen facilities, including private terraces, most of which overlook Gerran's Bay. Outside, on a lower field by the lawns, they have a trampoline, climbing frames, swings and a wooden playhouse for children. When your family have had their share of fun on those, they could settle down and watch the large screen television and xbox or walk a short distance to the sandy beach of Porthcurnick.

Alongside the pleasant morning room is the bright and airy dining room, which is open from 9 am to 9 pm Monday to Saturday and 9 to noon on Sunday. You could have a luxuriously late breakfast made more enjoyable with home pressed apple and orange juice. Like breakfast, lunch and supper are also rustic and simple, featuring homemade breads and fresh seafood, all lovingly prepared. You could find coq au vin, sirloin steak with portobello mushrooms and chips or grilled fillet of hake on a pea and ham risotto with buttered greens. A short wine list completes the picture.

They take pride in their special children's menu consisting of homemade fare, which even includes making their own ketchup. Owners Tim and Hazel run the place more like a home than a hotel, and it provides a welcome change for harried mums and city folk alike.

When Cornwall goes romantic it does not do it by half measures. Driftwood is a place for romance, reflection and rest ably assisted by the Cornish climate, sweeping sands, modern comforts and, of course, a restaurant with views. The daily changing menu treads well the delicate path between local custom and those who come from further afield. Amongst the starters are such quirky dishes as chicken baked in hay, with celery soup and coco beans, a tian of pan-fried skate wings, shredded crab with tomato and avocado, or roast foie gras with beetroot, walnuts and a crisp ginger and port jus.

Amongst the mains, the more conventional will focus on such dishes as rack of pork, a lasagne of braised pork belly with butternut squash and a chilli and apple reduction, or more adventurously the fricassee of pigs' trotters with butter beans and more. Given notice superbly fresh lobster and fruit de mer can be yours.

Puddings embrace a Creole banana brulee with rum and raisin ice cream, or a rhubarb mousse with ginger savarin and orange sauce. Service is entirely positive.