“We work so closely with our suppliers that we change our menu every day to ensure we make the most of their amazing produce. We work with small dayboats, rather than trawlers, to ensure our fish is as sustainable as possible. We also work with a local kitchen garden to ensure we get the freshest herbs and vegetables, as well as a local microbrewery and vineyard.”

Local Cornish (Mylor) prawns with Szechuan salt and lemon; whole lobster or crab (caught just outside Padstow) served either hot with lime and coriander butter or chilled on ice with garlic créme frâiche; and sole (from St Ives) a la plancha with garlic and parsley oil and lemon.

Cornwall is a wonderful place to be a fish, and Prawn on the Lawn is a wonderful place to be person who likes eating fish. What a perfect, clean, well-lit place this is. Tiled and cool, sharp-lined, crisp, and gleaming, with glossy seafood winking at you from the ice as you walk in. Blackboards, burners, a plancha grill. Simple food, at its peak, cooked with confidence and flair. Rick and Katie Toogood are both under thirty-five, own three restaurants already, have no investors, taught themselves everything they know, and recently published their first cookbook. If you live in London, visit the Islington branch. All the seafood there is sourced from the same suppliers in Cornwall and driven up each day.