Two outstanding coastal dining experiences feature in this food review by Martin Hesp. At MOR in Carbis Bay, innovative chefs are taking Cornish seafood to new heights with charcoal-grilled, dry-aged fish and a whole-fish, zero-waste philosophy. Meanwhile, the Porlock Weir Hotel in Somerset serves inventive seasonal cooking showcasing local produce, Exmoor venison and Brixham seafood.

Porlock Bay is one of the most exquisite jewels on the West Country coast. Join travel writer Martin Hesp as he visits the historic harbour at Porlock Weir, samples fine Portuguese-inspired dining at the Porlock Weir Hotel, shares chef Miguel Tenreiro’s signature prawn rissole recipe, and tackles the dramatic 7-mile circular coastal hike to Culbone—home to England’s smallest parish church.