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The team that brought us The Felin Fach Griffin, that increasingly popular haven of laid back excellence in the Brecons, have mounted a similar operation, this time in West Cornwall; take one famous old inn, mix with the special atmosphere of a dramatic Atlantic coastline only 500 yards away, add dashes of local ingredients and you have the basis for success. The Gurnard's Head, a handsome building of classic proportions, was the subject of a spirited refurbishment in March 2006.

It re-opened the following month, refashioned by its owners, Charles and Edmund Inkin into another opportunity to pursue their strongly held aim, 'the simple things in life done well'. Essential to the operation is a top-notch team in the kitchen, led here by Bruce Rennie, formerly Head Chef under Martin Wishart in Edinburgh.

The roots of Bruce's approach to the preparation of food are deep rooted and he believes wherever possible in using fresh, local ingredients. Cornwall is noted for its outstanding range of produce and it's no surprise to see that succulently fresh seafood forms an important part of their cuisine.

With the emphasis on informality lunch and supper can be enjoyed in either the bar or the restaurant. The lunch menu will probably be on the blackboard, designed to cover the varying needs of those for whom this is a brief stop to take on body fuel, or others with plenty of time to enjoy the scenery, the food and the friendly atmosphere.

A mention of wine at The Gurnard's Head brings an added sparkle of interest to proceedings. Assisted by various wine merchants, an excellent list from both the Old and New World has been assembled, with the great majority under £25, over fifteen are available by the glass or carafe. This has been achieved by limiting the profit, making for outstanding value, particularly at the top end of the list. Beers have sound local credentials at prices that are kind to those for whom this house is their local.

Located at the end of the causeway to St. Michael's Mount, in Marazion, The Godolphin is a family run inn that offers stunning views of the bay and the surrounding countryside, and is an ideal retreat for local guests and travellers alike. The inn is housed in a beautiful and elegant building with a relaxing dining area and a spacious lounge and patio, where guests can enjoy a variety of fresh Cornish fare, made from local produce wherever possible.

The menu offers a range of dishes including traditional pub favourites such as bangers and mash, and lots of daily specials with an emphasis on local seafood, dishes could include fresh Cornish scallops with bacon, pan fried Cornish sardines, and seafood chowder. The Godolphin's commitment to local ingredients also includes a range of Cornish steaks and chicken with fresh vegetables and potatoes all sourced from local producers. The restaurant also offers delicious salads, fresh pasta dishes and vegetarian options every day.

The beachside location makes it an ideal venue for celebrating special occasions and the restaurant is happy to cater for weddings and other important events.

In the past sailmakers may have been busy at work spreading out sails at this Norway Lane address, and today there's still plenty of activity but of a different kind at The Loft Restaurant and Terrace. Staff move around busily and diners face a tough choice trying to pick what is better - the panoramic views of St Ives Bay and Godrevy Lighthouse, or some brilliantly rendered modern British dishes.

There's lots of excitement awaiting on the plate for those who love local, seasonal produce, from the fresh West Country mussels steamed in Cornish scrumpy cider, to local ham hock terrine, flavoured with thyme and mustard, 'Emma's? piccalilli and toasted bread fingers. St Ives close proximity to the sea does its bit to create a craving for herb crusted cod fillet and simply grilled whole lemon sole.

If it's hard to resist the lure of a Moomaid Ice Cream, then the dessert menu at Loft Restaurant is a revelation, accompanied by fresh fruit coulis or a chocolate trio.

Even in a county renowned for its coastal beauty Corisande Manor is exceptional. Looking over a panorama of sea and estuary the Manor stands faintly resembling a German schloss, the sort of place one might expect to have dark tales of smuggling to tell.

The inner man is by no means neglected at this atmospheric paradise. A view is taken that the gourmet is ill-served in Cornwall and stringent efforts are made to reverse this perceived state of affairs. Virtually every item of prepared food is made within the hotel and local ingredients are invoked wherever possible and available. Dinner is a four course event starting with soup, chosen from amongst carrot and coriander, nettle, fish or chicken and almond to name but a few.

A choice from two starters is then offered, say kipper pate or crab parcels. Main courses field two, of which one is normally fish. This may be red mullet with a chive sauce and pork fillet in a cider sauce. Puddings come in threes, with a cheese board option and could include bread and butter pudding, mascarpone tart or pear ice cream (their own, of course).

The wine list is the work of a master and includes such novelties as a 1915 Madeira and some wonderful French vintages, and has won prestige awards. I would go so far as to say that it is worth going to Corisande for the wine list alone.

At Bistro Weigela you get a glimpse of what is on offer even before you step in. The boards outside on Arwenack Street list the day's specials and who will not be intrigued at the mention of Cornish teacakes, goulash soup or German style cucumber salad with sour cream?

The evening menu is devoted to bistro delights such as calamari, tomato and mozzarella cheese and Ardennes pâté with toast, followed by salmon, sweet potato and coriander fish cakes, and grilled butterfly chicken breast. Fondues are arguably the best of the bunch, so choose between cheese simple, Swiss, chicken and broth or meat mix for two to share. 'On Stones' section merits attention as well, with sirloin or fillet of beef and tuna, salmon and swordfish served with salad, potato wedges, dips and herbs.

The day menu at Bistro Weighla wears the European tag with dishes like strammer Max, Weiner schnitzel and Bavarian bretzel.