Barton On Sea, British, Modern Restaurant Guide

“Fresh local fish” is the star turn at this beachside restaurant – in “an excellent location with wonderful coastal views on a good day”. Chef Andy Waters worked under the great French chef Paul Bocuse early in his career. Top Tip – “they also serve an exceptional breakfast”.

“Such a fun place that coped so well with a mixed-age group of ten people” – the ‘dressed down’ option at this famous country-house hotel occupies a contemporary, pitched-roof space overlooking the kitchen gardens and complete with outside terrace and cookery school. The brasserie menu includes burgers, pizza, steak and other grills, plus a good selection of other options; and reports say “it’s just really good food backed up by friendly, informal but efficient service in a convivial environment”. Not cheap perhaps, but “well worth the price”.

“I might have walked past if I hadn‘t been looking for it” – David Wykes opened his small contemporary fish bistro supplied from a “small, one-man open kitchen” in 2010. Despite its modest size, it’s nowadays one of the top-100 most commented-on venues in our annual diners’ poll thanks to its “exceptional fish dishes, presented with flair and imagination”. “You choose the number of courses you want, and say if there is anything you don’t like and then the most amazing fish just keeps coming” to create a “unique and outstanding food experience”. “Chef is keen to emphasise at any opportunity, everything is made in house with lots of interesting spices and flavourings, many made from his own foraging expeditions”. “It’s quite simple in décor and unpretentiously welcoming” (but while “the space is comfortable, when a large group arrives it can become near deafening”). Many reports suggest that “all fish lovers need to experience Verveine at least once”… “I live a couple of hours away, but I’ll certainly be back again soon!”