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Peter Miles used to be a local fisherman before changing course & opening this simple, rustic seafood eatery. He still catches fish for the restaurant, backed up by deliveries from mates in the
business, & finds time to grow fruit & vegetables for the kitchen in summer. Few diners quibble with the quality of the food. The mood is relaxed, & global influences loom large in the
kitchen: the ever-changing menu works its way through whole local cracked crab with mayo or scallops with green mango salad & pomegranate molasses to start, followed by a popular Goan fish
curry – or baked fillet of halibut with Welsh rarebit topping on mash & wilted organic greens to keep the Union Jack fluttering.