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The Tolcarne Inn

Chef and restauranteur Ben Tunnicliffe is the man behind the outstanding venue, within which he has created an irresistible dining experience for seafood lovers.

The catch of the day is served along with fresh produce sourced from small and local growers, while Ben’s ethos is all about combining flavours in a simple way through instinct.

He is a big believer in letting the quality of the ingredients he uses speak for themselves, and why wouldn’t you want to if you’re able to use fish landed from just a few metres away?

Menu highlights have included fish soup with rouille and crostini; mussels in white wine, garlic and cream; and whole lemon sole with crushed Cornish earlies, French beans, capers and brown shrimp butter.

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