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Cornwall is, of course, all about its windswept, sea-smacked, dune-backed coast – all 422 miles of it. If you’re a fan of early morning dips, sunset walks and wild swims, you really want to be as close to the beach as possible. As such, here’s our special selection of our favourite Cornish seaside hotels, from cliff-top wonders to island getaways and secluded beachfront manors. Some stand right beside the sand, while others provide a grandstand beach panorama from the top of the bluffs – all offer maximum beach time. The restaurants nearby are full of the catch of the day and quality local produce, so you can refuel after your adventures before retreating to a room with views over the ocean. Whether you’re after a romantic retreat with your significant other or looking to take the family for an adventure by the sea, Cornwall has it all. Just don’t forget to pack your snorkel and swimsuit. The best beach hotels in Cornwall 2023 are: Best hotel for activities: Watergate Bay hotel Best hotel for families: The Bedruthan Hotel & Spa Best hotel for garden-lovers: Hotel Meudon Best hotel for historic architecture: The Headland Hotel Best hotel for seclusion: Hell Bay Hotel Best hotel for Scandi style: Primrose House Best hotel for a spa break: St Michaels Resort Best hotel for peace and quiet: The Rosevine Best hotel for traditional style: The Nare Best hotel for a weekend getaway: The Old Coastguard Hotel Best hotel for the southeast coast: Talland Bay Hotel Best hotel for boat-watching: The Greenbank Best hotel for activities: Watergate Bay Hotel Location: Newquay You can’t really get any closer to the beach than this: as the name suggests, this activity-focused family hotel sits right alongside its namesake bay, just a couple of miles along the coast from Newquay. In many ways, this is really the ultimate Cornish beach hotel: Atlantic views fill every window, you’re steps from a magnificent sweep of golden sand, and the in-house activity centre, Wavehunters at the Extreme Academy, offers you the chance to indulge in all manner of beachy pursuits, including surfing, wild swimming and stand-up paddleboarding. The majority of rooms overlook the bay from one perspective or another – some have balconies, others, sliding glass doors, and for the consummate experience, the seven bespoke-designed Beach Lofts sit literally by the tideline. Book now Best hotel for families: The Bedruthan Hotel & Spa Location: Newquay The sister property of the swish Scarlet – another deluxe beach proposition – this clifftop hotel is a firm favourite for holidaying families. It’s named after the Bedruthan Steps – the rock stacks that rise from the Atlantic waves a mile or so to the north – but the nearest beach is Mawgan Porth, which unfurls right below the hotel’s windows. The hotel itself was built in the late 1950s, but its boxy breezeblock exterior conceals an unexpectedly fun interior: all swirly fabrics, zingy pops of colour and expansive glass windows to make the most of the beach view. It’s very laid-back: kids (and dogs) are welcome, and there’s plenty for them to do, from craft sessions to an indoor cinema, surf lessons and a couple of pools. Meanwhile, you can relax in the hotel’s spa – or perhaps indulge in a sustainable, super-seasonal supper at the hotel’s recently revamped restaurant, Ogo. The clifftop gardens are a pleasure, too. Best hotel for garden-lovers: Hotel Meudon Location: Falmouth This under-the-radar hotel is hidden among fields outside Falmouth, between the popular beach of Maenporth and the Helford River. It was originally built as a private manor by the Fox family, who also planted the nearby estates of Trebah and Glendurgan – and the hotel’s own secret gardens are a delight, tumbling down through lawns, terraces and a subtropical valley filled with exotic palms, giant gunnera and rhododendrons en route to a secluded little beach, Bream Cove. Family-run for decades, and acquired in 2021 by the local Kingfisher hotel group, it’s been smartly updated with colourful mid-century furniture, bright fabrics and lively artwork, all with a slightly retro, Seventies feel. There’s a fun speakeasy-style bar for cocktails, and the restaurant has a fine garden view – even if the food doesn’t quite live up to its elevated price-tag. For once, the garden or sea view dilemma isn’t an issue here: you’ll be happy with either, but do book one with a balcony or patio. Our tip: get up early, wander down to Bream Cove for a morning swim, get coffee from the hotel’s pop-up truck, The Bream Box, and spend an hour or two soaking up those glorious gardens. Best for historic architecture: The Headland Hotel Location: Newquay It’s impossible to miss this striking Victorian-era hotel: it sits in what is undoubtedly Newquay’s prime patch of real estate, on its own headland overlooking the legendary surfing beach of Fistral, where you can watch surfers in action (or even have a go yourself). With its turrets and red-brick façade, it’s a classic slice of neo-Gothic Victoriana but, inside, the whole place has been modernised while retaining traditional architectural features. Rooms are bright and welcoming, there’s a fancy spa, and the flashy new Aqua Club has added six pools, including a hydrotherapy pool, sunset spa pool and infinity-edge pool looking over the Atlantic. For more space, book one of the cliffside cottages. Best hotel for seclusion: Hell Bay Hotel Location: Bryher, Isles of Scilly When you want to get away from it all, Hell Bay is the place. It’s the only hotel on Bryher, the quietest (and perhaps the prettiest) of the Isles of Scilly, and stands in glorious seaside isolation beside the island’s biggest, wildest beach, Hell Bay (if you’re wondering why it’s so named, come in midwinter and you’ll get a pretty good idea). With its pastel colours, sea-themed stripes and wicker furniture, the hotel has the feeling of an upmarket Hamptons getaway: several rooms and suites have private patios and views over the hotel’s neat, flower-filled gardens, and there’s a pleasant outdoor pool, garden yoga studio and a treatment shed for spa spoils. But it’s the setting that sells this place – from the doorstep, you can follow Bryher’s coast path to discover quiet beaches and swimming spots, or hike up to the top of Watch Hill for a panorama across all of Scilly. Book now Best hotel for Scandi style: Primrose House Location: St Ives This is a stylish St Ives bolthole that’s only 50m from the sands of Porthminster. Although it’s not quite on the beachfront, it’s close enough – all you need do is follow the path under the train track that runs across the bottom of the car-park, and you’re there. It’s an elegant affair, studiously minimal and decorated throughout in tasteful hues of taupe, grey, cream and mustard, with carefully chosen pieces of furniture to conjure a fashionable, Scandi-inspired vibe – a driftwood sculpture or willow-filled vase here, a rattan chair or seagrass mat there. Sea views are essential – ask for one of the rooms with a balcony, such as room 2, 3, 4 or 5, which also has a rolltop bath. The Pod, a loft-style room accessed via a steep stepladder, is a fun option. Best hotel for a spa break: St Michaels Resort Location: Falmouth This is a solid, sensible seaside hotel – not too pricey, and with some good out-of-season deals on offer. This longstanding Falmouth hotel is renowned locally for its top-class spa, which includes a big hydrothermal pool (the largest in the southwest, apparently), as well as various treatment rooms and a new Spa Garden, with a 12-seater hot tub and barrel sauna. There’s a wide choice of rooms, from basic doubles to deluxe beach apartments, all decorated in the same unfussy style: navy blues and greys, with pictures of boats and shells to remind you of the seaside location. Falmouth’s biggest beach, Gyllyngvase, is only a minute’s walk away, through the hotel gardens. Best hotel for peace and quiet: The Rosevine Location: The Roseland peninsula This country house on the rural Roseland has been converted into a sort of Cornish apart-hotel: 15 attractive, spacious studios and suites, with open-plan layouts, little kitchens where you can prepare meals, and fine views across lawned gardens to the coast. There’s also a shared drawing room with a wood-burning stove, a kids’ area and heated indoor pool, and a very good restaurant. Plus, you’re free to wander the lovely grounds at will. It’s a lovely spot, just uphill from popular Porthcurnick Beach and its well-known beachside cafe, The Hidden Hut. For quieter sands, head out on the coast path to Porthbean beach or one of the many others nearby. Best hotel for traditional style: The Nare Location: The Roseland peninsula A reassuringly old-school hotel in a superb spot above the long, golden stretch of Carne, which joins up with neighbouring Pendower at low tide to form one of the Roseland’s biggest expanses of sand. This is definitely not a hotel for the minimalists, however: its chintzy, country-house style is geared towards guests looking for a more classic English hotel experience, from nightly turn-downs and valet service to afternoon tea served on the lawn. The rooms are spacious and have a choice of sea or country views: they all share the same sense of old-fashioned style, with pelmets, armchairs, antique furniture and Roberts radios. Several have separate lounges or adjoining bedrooms, making them ideal for families. There’s a formal fine-dining restaurant, a pleasant spa and two pools, one indoor and one outdoor; braver guests opt for an early morning sea dip on Carne, before the daytime crowds arrive. Book now Best for a weekend getaway: The Old Coastguard Hotel Location: Mousehole Run by the owners of The Gurnard’s Head in Zennor (as well as the Felin Fach Griffin near Hay-on-Wye), this small hotel on the outskirts of Mousehole is just the ticket for a quick coastal getaway – it runs a popular Sunday Sleepover package that includes Sunday lunch, supper and one night’s B&B. The location is wonderful – trimmed gardens rolling down to the coast and views over Mount’s Bay towards the rocky silhouette of St Michael’s Mount. Design-wise, it feels cosy and countrified: checked bedspreads, Roberts radios, traditional wooden furniture and little windows that peep onto the briny blue. The nearest beach is Mousehole’s harbour, where banks of soft sand are revealed at low tide; alternatively, hike out along the coast path in search of the rocky coves where locals like to swim. Alternatively, take a bracing dip in Mousehole Rock Pool, the tidal pool opposite the hotel gardens. Book now Best hotel for the southeast coast: Talland Bay Hotel Location: Looe Cornwall’s southeast coast is short on swish hotels, but the Talland Bay is a rare exception – and you’re in a prime location for exploring the gorgeous coastline between Looe and Polperro. The hotel isn’t quite beachside – you’re a 10-minute walk from the sandy beach at Talland Bay – but the lawned gardens (and most of the rooms) offer a widescreen view out to sea. The design here mixes traditional and modern: some rooms are flouncy and floral, others more contemporary, with sleigh beds, twisted wooden lamps and statement wallpapers. It’s very dog-friendly (canine guests get their own doggy welcome pack) and the front gardens are a pleasure at sunset. There’s no pool, though, so you’ll be limited to sea swims – much more fun. Best hotel for boat-watching: The Greenbank Location: Falmouth There’s a whiff of Agatha Christie grandeur about this venerable waterside hotel, which spans several buildings at the end of Falmouth’s handsomest street: Dunstanville Terrace. A feature of Falmouth’s waterfront since 1640, when the buildings were the homes of Packet ship captains, the hotel is dotted with bits of nautical memorabilia – old maps, model ships, black-and-white photos of the town’s seafaring heyday. The watery views steal the show here – river vistas fill every window, in the bar, the restaurant, the hotel’s lively pub, The Working Boat, and in many of the rooms too. Skip the inland rooms – you want one with a big bay window looking across the water to Flushing, ideally with a balcony or terrace (the fancy Lookout Suite even has its own telescope for lazy boatwatching). Directly in front of the hotel, there’s a pebbly beach to explore at low tide. When the tide comes in, the Greenbank’s quay is popular with local swimmers and paddleboarders. Read more of our Cornwall hotel reviews: Best affordable Cornwall hotels Best dog-friendly Cornwall hotels Best Cornwall spa hotels Read more about England travel: The ultimate guide to York Brighton city guide: Where to stay, eat and shop The best hotels in the New Forest Read More Best spa hotels in Yorkshire for a relaxing 2023 escape Best boutique hotels in Cornwall 2023, from beach getaways to romantic retreats Best lakes to visit in the UK for wild swimming, water sports and walks Seven of the best beaches in Northern Ireland to visit this summer Best boutique hotels in Cornwall 2023, from beach getaways to romantic retreats Best spa hotels in Norfolk for a relaxing 2023 escape

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For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro

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Brooklyn Beckham has come under scrutiny with his latest cooking video, which sees the aspiring home chef fry chicken using “at least $25 worth of avocado oil”. On Tuesday, Beckham, 24, the eldest son of David and Victoria Beckham, shared his newest recipe video, which was created in partnership with Chosen Foods’ avocado oil, to Instagram. “We’re going to make some fried chicken with Chosen Foods,” Beckham tells viewers at the start of the video while holding a bottle of the brand’s avocado oil, which retails from $15 to $25.99 per bottle. In the caption of the video, where Beckham confirmed the recipe is a sponsored ad for the brand, he wrote: “Fried chicken with @chosenfoods. 100 per cent Pure Avocado Oil and their Classic Avocado Oil Mayo are the best. I love Chosen Foods for frying because of its high smoke point and neutral flavour. #chosenpartner.” In the step-by-step recipe clip, Beckham filmed himself pouring milk, various seasonings and flour into a glass dish before whisking the concoction. He then proceeded to soak two chicken breasts in the mixture, before making a dry flour and seasoning mixture in a different glass bowl. The 24-year-old could then be seen pouring a liberal amount of oil into a shallow pan, with Beckham ensuring the pan was filled with several inches of the avocado oil before frying the two chicken breasts and eating them with a thumbs up. Beckham’s video has divided viewers, however, due to the amount of oil used by the former photographer to fry his chicken breasts. “That’s at least $25 worth of avocado oil,” one viewer suggested in the comments, while another speculated the amount was worth closer to “$48 of avocado oil”. Someone else wrote: “Why on earth are you deep frying in oil that costs £15/$20 per bottle? I realise this is a paid promo but do something a bit more logical like make a mayo from scratch with it, rather than dump that much into a pan to fry some chicken! #cozzielivs Brookie babes x.” According to another person, although avocado oil is “great for frying” because it has the highest smoke point of any oil, “normal people” use the “most affordable avocado oil” and “reuse it”. “Fried foods require sooo much oil, so for normal people, we have to use the most affordable avocado oil AND you can strain it and REUSE it, so if you find a $10 bottle and you use it two times, then at least it’s about $5 per use,” they wrote. “Making the simplest food with the most expensive ingredients,” someone else commented. Others called out the food “waste” in Beckham’s cooking video, with one person writing: “A whole bottle of oil for fried chicken breast? What a waste,” while another said: “There are people dying in the world from starvation - you used enough oil and milk for about 20 people. But you wouldn’t understand that.” Although many viewers were critical of Beckham’s latest recipe, some defended the former model from backlash on the basis that he likely received the oil for free as part of his partnership with the brand. “If he’s been given it or paid for it he can do what he wants with it,” one person commented. Another said: “Love using avocado oil to fry with. Avocado oil fries stuff so evenly and tastes wonderful! Keep doing your thing Brooklyn! Maybe one day you’ll have your own restaurant,” while someone else wrote: “If some people can afford it and some people can’t, what’s the problem! Leave him alone, in all this misery there is one guy happy at what he is doing! Also going to any restaurant and getting the food he is cooking would cost double! I hate moaning drama.” One fan also encouraged Beckham to “never stop” making his cooking videos, writing: “I absolutely love your cooking videos, please never stop Brooklyn!” This is not the first time that the 24-year-old has sparked a debate with one of his recipes, as he recently faced scrutiny over his recipe for grilled cheese, which saw him roast the sandwich with a blow torch, and for his recipe for spaghetti bolognese after viewers noticed a wine cork in the pot. In January, the aspiring chef also faced backlash over an “expensive” ingredient used in his recipe for a creamy truffle tagliatelle pasta, which involved creating a sauce using a generous helping of truffle before adding extra black truffle shavings as a garnish. The Independent has contacted Chosen Foods for comment. Read More Brooklyn Beckham roasted for grilling cheese toastie with blow torch: ‘And a tiny bit of salt’ Brooklyn Beckham mocked after fans spot bizarre cooking technique: ‘Cork in your pot & dog hair about to join’ Italian chef reacts to Brooklyn Beckham’s wine cork in pasta sauce ‘hack’ That’s brunch: Goan-inspired coconut and cabbage fritters If you like kulfi, you’ll love this mango and cardamom cheesecake Roasted grape, honey and feta crostinis are perfect dinner party canapes

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