Harden's survey result
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“Another chapter in the epic tale of this master chef’s rise to greatness!” – the move to a “light and airy” new location (formerly The Edge, RIP) in a super-cute fishing village (“with fantastic views over the Cornish coast”) has taken Nathan Outlaw’s flagship venture to a new level. Service is “the most considerate ever”, and the “magical” food features “subtle, visually beautiful ensembles with stunning sauces, imaginative use of the freshest of ingredients, starring perfect fish and seafood, with supporting casts of local and seasonal produce”.
Restaurant Nathan Outlaw Restaurant Diner Reviews
"There is nothing left for us to add to the fully justified Good Food Guide 10/10 rating except to chide Michelin, once again, for its lack of courage and vision and continued refusal to recognise the damage it is doing to the UK fine dining scene by not bringing the proportion of awards for deserving UK restaurants more in line with the situation in France and promoting more restaurants more often both across the board and especially from two to three stars. The amazing ability of Nathan Outlaw and his team to maintain the advances with what is after all a fish only armoury of main ingredients yet provide a new outlook on how to provide outstanding cuisine based on locally and seasonally available raw material is reason alone for this restaurant to be ranked amongst the very best. Every one of the stellar dishes on the menu is served with a perfect wine match, and all you have to do is sit back and enjoy. Subtle 3-hour cured monkfish with yoghurt and sea purslane is followed by amazing creamy rich codâ€™s roe with sourdough crispbread, paprika and seaweed sprinkle, then comes crab in pickled onion so mild that the crab with its basil dressing and surprising apple chunks still stands out, the signature red mullet with its wonderful Porthilly sauce never ceases to please, meaty turbot (served with a stunning NZ pinot noir) and a sprinkle of bacon, spring onion, mushroom sauce and fabulous smoked mushroom gives way to top-notch caramelised Cornish Jack cheese and walnut tart with slightly tart beetroot, and then on to a seasonal dessert of local blackberries, pear and hazelnuts for a lovely combination of textures, and the finale of rich dark chocolate, local raspberries, panna cotta with a flavour of distilled raspberries and a blackcurrant ice wine sauce. Another stunningly good example of three-star cuisine from head chef Chris Simpson in the kitchen."
"As we were treating the family, we were numerous enough to be able to book the chefâ€™s table and benefited from being right opposite the kitchen with a perfect view of all the amazingly relaxed activity behind the scenes. We had personal front-of-house service from Emma who was assigned to us for the evening and demonstrated a great deal of interest in and knowledge of both the food and the wine and definitely succeeded in helping to make the experience very rewarding, especially when Nathan Outlaw and Chris Simpson were on hand to add to the friendly atmosphere by exchanging a few words with us. It goes without saying that the meal was absolutely top class, and once again it proved to be a masterclass in how to conjure up a whole tasting menu based on subtle nuances of taste, texture and visual and flavour combinations of fish and matching ingredients, with the bonus of an immaculate selection of wines to complete each dish. When it comes to curing fish, whether it be as delicate as brill or as meaty as monkfish, Nathan Outlaw is a past master, and he proved it once more, the former with radish slices, gentle cucumber and a perfect touch of chilli, and the latter with a ginger vinaigrette, plain yoghurt and fennel. Putting pickled onion with crab sounds like a recipe for disaster, but, guess what?, it worked. The lovely local crab easily held its own against the roasted pickled onion because the allium had an unusual degree of sweetness and so did not dominate the crustacean as might have been the case in less skilled hands and this was enhanced by a basil sauce and judicious strips of courgette. A really surprising dish. One item we can never get enough of here is the signature Porthilly sauce. Just the aroma sends us into raptures, and, paired this time with perfect gurnard, we lingered over the dish, luxuriating in the sheer pleasure of this unparalleled gastronomic wonder. For us turbot is the king of fish and here it is always guaranteed to be granted the culinary honour it deserves, this time accompanied by the freshest St Enedoc asparagus, a super smoked mushroom purÃ©e, bacon crumbs sprinkled on the fish, and discs of kohlrabi somehow echoing the purity of the fish. The exemplary cheese course comprised Cornish Jack, a local product not unlike Emmenthaler, with excellent sourdough crackers, caramelised walnuts and pickled celery, and this was followed by a lovely pre-dessert of sweet, tasty local strawberries, shortbread to balance the rhubarb granita and an elderflower element with its cheeky grapey finish. The finale of yummy coconut cream tart with raspberries piled on top and a white chocolate and passion fruit â€œfried eggâ€ just showed the amazing level the pastry chef reaches. Yet again a tour de force from all concerned."
"It is normal for diners to Restaurant Nathan Outlaw to be treated to a three-star, 10/10 dining experience, and so it proved to be once again. Every course hits stellar heights, the service is spot on and every one of the accompanying wines hits just the right spot. The combinations of colours, tastes and textures imagined and achieved are always great and often staggering, and the perfect balance of each dish with all the others on the menu makes it impossible to single out any of them for particular mention because they were all individually so good and all together contributed to the overall brilliance of the meal. Simply detailing the courses does not really do the menu justice, but we have to repeat ourselves and assert that the definition of superlative is something embodying excellence - think of any superlative and it can be applied to each and every one of the dishes we enjoyed so much here. Nevertheless, just listing what we had makes us lick our lips at the thought of it; we had: Cured monkfish with ginger, fennel, lemon zest and Greek yoghurt, Scallop with chilli sauce, preserved herring shavings and bacon and onion crunch, Lemon sole with wild garlic mayo and crispy oyster beignet, Brined gurnard and its crunchy skin with the signature Porthilly sauce, Turbot (not on the bone this time) in combination with spring onion, white cabbage and roasted celeriac sauce, Cornish Jack cheese, reminiscent of Jarlsberg, sourdough toast, candied walnuts and pickled and plain celery, Rhubarb three ways - natural/jelly/granita, a touch of orange and a biscuit crunch, Spiced quince and hazelnut tart, rich with white chocolate, ice wine and passion fruit."
6 New Rd, Port Isaac, PL29 3SB
Last orders: Mon & Tue closed, Wed - Sat 9 pm, Sun closed