Bites
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.CORNWALL
Summer traffic will be heavy to Padstow, to Rick and Jill Stein's Seafood Restaurant and St Petroc's Hotel. Mr Stein's BBC TV series, Taste of the Sea, was a hit; the accompanying BBC cookbook won the Andre Simon Award. If these places are booked, why not go south to St Ives, where Paul and Debby Sellars run the Pig 'n' Fish, Norway Lane (01736-794204). Mr Sellars once cooked with the Steins, and his food is of much the same style: cod with thick herb crusts, variations on sushi, gutsy fish stews with Gruyere, croutons and rouille. Taped music can be irritating and wines should be better, but, if it were as perfect as the Seafood, it would be booked up. Open Tue-Sat, lunch 12.30-1.30pm, dinner 7-9.30pm. pounds 20-pounds 30. Access, Visa
LONDON
If fame came in step with talent, Ian Bates, chef of the Chiswick, 131 Chiswick High Road, W4 (0181-747 8708) would be a star. Part of the reason he is a relative secret is the design of the Chiswick - a big, rackety place, painted lavender blue, fitted out like a canteen. Service is breezy, even cavalier. But Bates's food is gutsy and very, very classy. It could pass muster at Bibendum (where he trained). Perfectly cooked mackerel may come with a light mustard sauce; terrines are first rate, chutneys punchy and singular, puddings excellent. There is a decent list of affordable wines. Vegetarian meals. Open lunch Mon-Fri and Sun, 12.30-2.45pm, dinner Mon-Sat, 7-11.30pm. pounds 30-pounds 40. Major credit and debit cards
NORFOLK
The Moorings, 6 Freeman Street, Wells-next-the-Sea (01328-710949) has just reopened after damage caused by a Rolls Royce careering through the front. The Moorings has a tiny bar, a small dining room and a cheery staff. Most ingredients are organic or wild, and local: cockles, oysters, dabs, trout, duck, even goat. Imports are used for spice: chillies, soy sauce and manzanilla for the oysters. Bread is from a local baker. The smoked whitefish pate is the best outside Brooklyn. Perfect for family meals, no place for smokers. Open lunch Fri-Mon, 12.30-2pm, dinner Thur-Mon, 7.30-9pm. Meals from pounds 15-pounds 25. Cash and cheques only
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments