WE DO LIKE TO BE BESIDE THE SEASIDE

For centuries beaches were regarded as places to be avoided - the shoreline was a zone best left to fishermen, kelp-burners and wreckers...

One turning point came with the publication of Dr Richard Russell’s treatise in 1750, advocating seawater’s therapeutic benefits. This sparked a surge in coastal visits among the wealthy for ‘sea bathing.’ Strange how history repeats itself... Dr Russell’s advice is now being echoed by the new trend for cold-water swimming, which sees West Country beaches becoming more and more popular throughout the year. A trend which no doubt warms the cockles of a beach-cafe owner’s heart.

The democratisation of the beach holiday began with the Industrial Revolution. The introduction of the railway in the 19th century made seaside towns accessible to the working classes. The concept of ‘paid holidays,’ introduced in the early 20th century, further boosted seaside tourism, making the seaside a fixture of British life.

As a day-beside-the-seaside became more popular, so an increasingly diverse array of food became available, leading to the development of iconic British beach treats such as fish and chips. Vendors began setting up their stalls on promenades around the coast, often selling marine treats like cockles, whelks, and other shellfish, served with vinegar and white pepper.

Ice cream also became synonymous with British seaside culture. The introduction of the biscuit-based cone in the early 1900s revolutionised how this treat was consumed, making it a more portable treat. Beachgoers also indulged in the ubiquitous sticks of rock, with the name of the seaside resort famously appearing down its tooth defying length.

Today, while the nostalgic charm of traditional British beach foods continues to be an integral part of the beach holiday experience, more and more visitors are opting for more contemporary seaside dining experiences, which are provided at places like Blackpool Sands and many other locations around the South West peninsula.