Harden's survey result
For 25 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.
“Easily the best seafood in the region, if not the UK”. Nathan Outlaw’s HQ, relocated from Rock two years ago, is going from strength to strength in its new home in this picture-book Cornish fishing village: a “most relaxing” venue, which boasts “tremendous views” over the coast. “Friendly and incredibly well-informed staff” deliver “the freshest dishes you can imagine”: “a masterclass in gastronomic delight – so simple, so perfect”, and with “an amazing intensity of flavour”.
“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
"Stephi and the rest of the front of house team do a remarkable job of balancing informality and professionalism, being relaxed, informal and chatty but professional attentive and extremely knowledgeable. The venue is in tune with the food and the atmosphere, clean minimal decor so nothing distracts from the fantastic views of the sea and coastline. And the food is exquisite, the best seafood menu I have experienced anywhere."
"Exceptional food. Knowledgable, friendly and precise service."
"Simply stunning sea food in a fabulous setting. The port gaverne crab sauce is to die for"
"The ne plus ultra of fish restaurants with amazingly delicate flavours. The Gurnard and Porthilly Sauce to die for. They allow you to combine the regular menu and the tasting menu which suited our appetites and we shared the courses that only appear on the tasting menu."
"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."
6 New Rd, Port Isaac, PL29 3SB
Mon -Sat 12 - 3pm, and 6pm - 9pm