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It is perhaps not unusual that time spent at the seaside should generate thoughts of seafood, notably fish and chips, now vigorously shaking off its 'common' image. Maddy's is strategically located a mere 150 yards from the sea, so if the weather is right set up base camp by the edge of the (outgoing) tide, leg it back to Maddy's, tool up with the fruits of the briny for under £5 and enjoy the view.

On one of those rare seaside days when thoughts of sunny foreign climes prey upon the mind, seek shelter inside Maddy's and console yourself not only with the golden brown package but also a generous slice of Tony Maddison's gateau for a mere pittance.

Think Ilfracombe, think spectacular cliffs, tunnel beaches, nature walks or the Combe Cottage Restaurant and Café faithfully serving locals and tourists alike for the last seventy years. This 18th century building looks remarkably unchanged with beams and other period features intact, which add character to the dining area.

The regularly changing menu is loyal to the seasons and there is something for everyone at anytime of the day. Choose a full English breakfast of bacon, sausages, egg, hash brown, beans or tomato and toast, or lunch on homemade West Country beef and fresh thyme cottage pie topped with cheese mash. On a chill autumn evening there is nothing more refreshing than a French onion soup with mature cheddar cheese crouton, followed by flaked salmon fillets in a deliciously creamy sauce served on a bed of fresh pasta, topped with Parmesan shavings. It's worth leaving space for a dessert of Tunisian orange and almond cake.

Some pretty rum things happen from time to time. Take for instance the aristocrat, a direct descendant of Nell Gwynne, if that is not too much of an anachronism, who thought he was a tulip and directed his gardeners to plant him and then water him.

Down in Devon in 1690 a chap called George Ley had a good day, a very good day indeed, at the card table and decided he would build a monument to the source of his riches, which has now become a listed building, and possibly more usefully, a pub. There is, as they say darkly, a history to all this, but our concern is with the quality of the service to their customers which, by all accounts is not at all bad.

The restaurant offers a range of refreshment and a decent three-course meal could be yours for some sixteen of your pounds sterling. Starters, a few of which can be taken as snacks in their own right, consist of homemade soup, crispy bacon salad with blue cheese dressing, or a large smoked trout fillet.

For mains consider the king size 16 oz T-bone steak, which will up the anti but not by as much as you might think. A surf and turf combination of a rib eye steak and scampi is good value, with a homemade steak and ale pie viewed as a rather better option than a Cornish pasty. Probably the best value of all is the Sunday roast lunch when for less than £6, or £3 for the children, you are offered a traditional roast with vegetables and roast potatoes.

There is somebody around here who is a graduate of the school of cholesterol, so why not go along with the steamed sponge pudding, or the Alabama hot chocolate fudge cake, to which can be added the local clotted cream, ice cream or custard, and have a ball. After all it only happens once. And how refreshing to enjoy a meal in a pub that has character and lacks most, if not all of the stereotype features that make many of our eating places almost indistinguishable from each other.

The Quay Restaurant and White Hart Bar is the latest culinary expedition by Damien Hirst and is home to a unique and substantial collection of the artist's works with the Harbourside room dedicated to his Pharmacy theme and many other examples throughout using butterflies, fish and shells.

Hirst has backed Simon Browne and his team in this refreshing restaurant and bar. Formerly The White Hart Inn, the classical fronted building has been beautifully restored and now relates well to the stunning views out to the Atlantic and the traditional harbour of this ancient port.

The Quay is now in its fourth year and The Bar, Harbourside and Atlantic dining rooms all do the business every day, offering a substantial menu that covers the whole range from nibbles to go with your drinks to a good three course dinner. A typical meal could take the form of a rich crab bisque with freshly home baked sourdough bread; red mullet, braised fennel and chorizo  and warm chocolate fondant with Vanilla Ice cream.

The insistence on local seafood is understandable and welcome, and two fantastic seafood platters are now available including lobster, crab, mussels, clams and oysters. Two or more people can share a Grand Platter for £58. If meat is what you are after there's always plenty of game in season from nearby Exmoor, and there's a generous t-bone steak from locally bred, well hung beef.

West Country cheeses are a force to be reckoned with, and at the Quay they tend to include little known but superb farmhouse varieties. For larger parties bespoke menus can be arranged with Head Chef Laurence Hill-Wickham and his wife Jen who has recently joined the team as General Manager.

Don't miss out on the Sunday lunch either! If you check the weather and the tides there's no more exciting venue for a lunchtime feast than The Atlantic room; it's in the form of an upturned boat and virtually floating in the Ocean.

A wine list that would delight the heart of the average oenophile awaits your attention, with some very interesting contributions from the world over, including a local Sharpham Dart produced by Ruth and Maurice Ash and a sparkling wine from nearby Camel Valley. Clearly a list compiled by somebody who knows and loves wine.

Wellingtons can be found just 200 yards from the harbour in a charming listed Georgian building, built to commemorate the Battle of Waterloo, right in the heart of old Ilfracombe. Original features such as leaded sash windows, polished floor boards and an enclosed terrace garden make the retreat a lovely place to spend the evening.

Owners Suzanne and John warmly welcome guests to Wellingtons and ensure each of them has a memorable experience there. A limited number of comfortable bedrooms are available for guests to spend the night, all with a high degree of quality and privacy.

When it comes to the food, the menu takes diners on an exciting journey across Britain. Consider a salmon fillet with asparagus risotto or millefeuille of flambéed mushrooms to start off. For the main course confit of duck is served with black pudding, red onion marmalade, fondant potato and a port reduction, and roasted guinea fowl appears with is own sauce on a bed of pancetta fried cabbage and dauphinoise potatoes.

End sweetly with Bramley apple pie or tiramisu.