COVER FEATURE | Prawn on the Lawn is also based in Padstow and is both a fully licensed fishmonger and a restaurant (prawnonthelawn.com). Providing exceptional seafood sourced from around Cornwall, you can enjoy a sit down meal or take your fish away to prepare at home. As a measure of its fabulous fayre, Prawn on the Lawn was featured in the 2019 edition of the Michelin Guide and was listed in the Sunday Times’ Top 100 Restaurants for 2018. This restaurant and fishmonger provides the perfect spot to snap up something tasty for dinner, or sample dishes prepared by the talented kitchen team. The daily changing menu relies on what the fishermen have hauled in that morning and is made up of small plates as well as whole fish and shellfish straight from the counter. Owners Rick and Katie Toogood tell us: “We focus on being as seasonal and sustainable as possible, so nearly all of our seafood is sourced from Cornwall. We have our fishermen, Johnny Murt and his brother Martin who are 5th generation fishermen based in Padstow and who supply us with crab, lobster, mackerel and pollack. We also source day-boat fish from Newlyn and St Ives further down the coast. To ensure that we’re offering the freshest seafood, our menu at Prawn on the Lawn changes daily, as it’s very much dependent on what catch the fishermen bring in that day.”
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Beautifully presented seafood at Prawn on the Lawn ç MIDDLE
Contemporary interiors make the restaurant a great place to enjoy your meal
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Shellfish doesn't get fresher than this
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Stunning Porthilly oysters
Located across the Camel Estuary in Rock you’ll find The Mariners Public House, re-launched by Paul and Emma Ainsworth in May this year (paul-ainsworth.co.uk). The pub looks out over the Camel Estuary and offers an all-day menu using the exceptional local produce that Cornwall has to offer. Paul tells us: “In my opinion, Cornwall produces the best oysters in the world. The very best, however, are Porthilly oysters. Rock Shellfish is run by Tim Marshall and his son Luke and they’re based in Porthilly on the Camel Estuary. Tim and his family started out as dairy farmers, then 30 years ago diversified into shellfish. Their oysters lay on beds in the clean sandy waters of the Camel Estuary meaning there’s a good ratio between saltiness (from the sea) and freshwater (from the river). This produces a beautifully plump oyster with a creamy, fresh and almost buttery flavour. We are so lucky to have such a unique product on our doorstep and at The Mariners you can enjoy these world-class oysters while looking over exactly where they came from, just 500 yards away.”
CORNWALL LIVING
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