When it comes to self-sufficiency and utilising the best local produce, The Staith House is at the top of its game. John Calton’s unswerving passion for excellent food, and his business partners’, Kimberley Calton and James Laffan, dedication to quality have put The Staith House on the culinary map. Game, fish and meat are responsibly sourced locally and only the finest produce gets through the kitchen doors. Dishes are exciting, fresh and different. How does pan-roasted sea bass with cauliflower, black pudding, seaweed butter (with seaweed collected from the nearby beach) and chicken jus sound? Charcuterie is made on-site, as is the cream cheese and ice cream; bread is freshly baked each morning and fish smoked over apple wood chips in The Staith House smoker makes for meltingly delicate smoked salmon. It’s no wonder this coastal restaurant is hauling in awards year-on-year.