I finally made it to Porthleven after a bit of a faff on the drive down from Helston – nothing major, just a rogue seagull deciding my windscreen needed a fresh coat of paint right as I turned off the A394. Typical, innit? Wipers going mental, me swearing under my breath, but by the time I pulled up to Pol Glas Cabin, the sun was peeking through the Cornish clouds, and I was already forgetting the mess.

The cabin's tucked away in a quiet spot just on the edge of the village, close enough to hear the waves crashing at Porthleven's harbour but far enough for that proper getaway vibe. It's a cosy little number, all wood and charm, with a verandah that screams "morning coffee with a sea view". I dumped my bags, cracked open the fridge (stocked with the basics from the hosts – cheers for that), and immediately started plotting my food assault. Three days of indulgence ahead, and with Porthleven's food scene on my doorstep, I wasn't holding back.

First impressions? Starving. I'd skipped lunch to beat the traffic, so arrival meant straight to the local action. A quick wander down to the harbour – five minutes on foot – and there it was: the buzz of Porthleven's market square vibe, even midweek. Popped into a little greengrocers for some fresh Cornish spuds, plump tomatoes, and a bunch of herbs that smelled like they'd been picked that morning. Back at the cabin, I fancied myself a proper chef. Fired up the compact kitchen – it's got everything you need without faffing about – and attempted a pasty from scratch. Recipe on my phone, naturally. Chopped the veg too chunky, pastry more like a brick than a pillow, but slathered with ketchup? Absolute triumph. Sat on the verandah as the sun dipped, munching away, watching fishing boats bob in the harbour. Proper peaceful, that.

Evening called for the pub crawl – or waddle, given the pasty weight. Porthleven's got a cracking little cluster right by the water. Started at the Ship Inn, one of those no-nonsense locals with beams low enough to duck if you're tall. Pint of Skinner's ale (the Betty Stogs went down a treat), and their fish and chips? Flaky cod, chips like they've been double-fried in heaven, mushy peas on point. I overheard locals nattering about the surf conditions – Porthleven's beach is a magnet for that lot – but I was too busy savouring to join in. Light humour in the air when the barman joked my pasty attempt looked like it'd survived a shipwreck; I laughed, owned it, and ordered a sticky toffee pudding to drown the shame.

Next morning, breakfast was my gentle moment of reflection. As I brewed tea on the cabin's hob, staring out at the mist rolling off the sea, I thought about how daft it is rushing through life back home. Here, with the simple joy of scrambled eggs on toast (local eggs from the village shop, buttery as you like), everything slowed. No emails, no deadlines – just the sizzle of the pan and the distant call of gulls. Felt a bit soppy, but sod it, holidays are for that.

Brunch led to more market foraging. The village's delis are gems – grabbed some smoked mackerel from a harbourside stall, crusty sourdough, and a wedge of Stinking Bishop cheese that lived up to its name. Back at Pol Glas, lunch was a messy mackerel ploughman's on the verandah: flaky fish, sharp cheese, pickle that zinged. Attempted a crab salad next, using fresh crab from the fishmonger – claws cracked open with a rolling pin (pro tip: don't). Turned out lumpy but lush, washed down with a chilled white from the offie.

Afternoon pub hop to the Western Inn for a light bite – their crab sandwiches are legendary, packed with sweet local meat on granary bread. Chatted with a couple of fishermen types over a shandy; they reckoned the best eating's always the freshest catch. Dinner back at the cabin: roasted those greengrocers spuds with mackerel leftovers, a dollop of aioli I whipped up (miracle it didn't curdle). Cosy under the cabin's soft lights, full as a goog, reflecting on how this spot's nailed the foodie escape. Porthleven's eats – markets, pubs, simple cabin cooks – it's all been spot on. Can't wait to return for round two.