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Few restaurants in this fast-paced information age are dedicated to providing authentic, fresh food in an unhurried manner. And fewer still, demonstrate the kind of sensitivity to client preferences as The Journeyman does. Located midway between Padstow and Wadebridge, close to St Issey, one of North Cornwall's most picturesque hamlets, the restaurant's mill dining room offers a warm, cosy ambience ideal for dreamy vacations and romantic nights out.

Promising the finest of European, Thai, Indian and Chinese cuisine, the restaurant's exceptionally talented and dedicated chef manages to cook up an experience that reaches out and shakes hands with the anticipation. Sample the chef's signature dishes - the ultimate curry combo, minted lamb mirsch pathia, Nepalese lamb with coconut and wild garlic curry and lamb shashlick chilli masala. On the rare occasion that you don't find exactly what you want on the menu, just tell the chef what you'd like and it usually arrives on the table in a jiffy. Should you have special dietary requirements or find your favourite dish a touch too spicy, talk to the chef again and he'd be happy to tailor-make the order just for you. Almost every dish on the menu has a vegetarian alternative; Another outstanding feature that sets The Journeyman apart from the pack.

Hustyns exists primarily to provide a dinner and all day brasserie service for the resort's residents and guests; not everyone realises, however, that the same high standards are available to all-comers. Their Head Chef, Lyon, together with his team of seven chefs is providing fine international cuisine in the sixty five seater restaurant, as well as in the all-day brasserie, which accommodates a further fifty five.

The restaurant menu changes daily and normally offers five starters, six mains and five desserts plus cheese. The emphasis is on fresh local ingredients, with a large proportion drawn from the 187 acre estate which makes up the resort, while seafood comes from nearby St Ives and the beef and lamb from within Cornwall.

A well-loved starter is the confit of pork belly with capers and Caesar dressing, a dish deriving from vitello tonnato. The meat is cooked slowly for up to four hours in goose fat with garlic and thyme and served with a dressing made from fresh anchovies and Parmesan.

Demonstrating his international pedigree, Lyon, offers a whole gilthead bream, pan-fried and served with cockles and involving chorizo, capers, home-dried tomatoes and shallots. In the desserts department classicism tends to prevail and elderflower jelly with wild berries and clotted cream provides a fitting finish, possibly even leaving a corner for the very fine Exmoor Blue, served with chutney.

The wine list is well mannered, if somewhat wallet-bending, with house wines from £15.75 for an Italian Merlot and a Pinot Grigio.