Harden's survey result
Summary
“Fish and seafood dishes are the ones to go for” at this privately run hotel and restaurant – a local “favourite” owing to the “consistent quality from the kitchen” (though service can be a tad “variable” at times).
Summary
“One thing Port Isaac itself lacks is decent pub food – walk in to the next bay, and this is what the Port Gaverne provides”, with its “delicious seafood and local beer overlooking the beach” – no wonder it’s a firm favourite with Martin Clunes, who films Doc Martin hereabouts.
Summary
“A fascinating hotel, with lots of small rooms for eating (easy to get lost!)” – this coastal gastropub-with-rooms, complete with sea view, has “achieved great popularity” thanks to its “unpretentious service and a kitchen that delivers on all fronts”. “Only issue is the size of tables, which isn’t generous”.
Owner's description
David has a track record of creating award-winning restaurants in amazing places: The Fish House, Chilgrove (Harden Remy Award 2010), The Crab at Chieveley (AA Seafood Restaurant of the Year Award 2005, Hardens Remy Award 2005) Crab and Lobster, Thirsk (Hardens Remy Award 1998, AA Seafood Restaurant of the Year 1996, Egon Ronay Seafood Restaurant of the Year 1996). His vision for The Port Gaverne is to offer Michelin Star quality food, great wines, and comforting accommodation at what he calls ‘God’s own pub’.
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £21.00 |
| Filter Coffee | £2.85 |
 Extras |
|
|---|---|
| Service | 10.00% |
Restaurant details
The chef
MEET THE HEAD CHEF: JAMES LEAN, PORT GAVERNE HOTEL
Since 2014, there’s been huge investment in the kitchen at the Port Gaverne Hotel. A full refit with all the latest mod cons to get the most out of the incredible produce on our doorstep and off Cornwall’s shores. None of which matters unless you have an inspirational Head Chef at the helm.
James Lean joined us in 2015 from Nathan Outlaw’s 1 Michelin Star Fish Kitchen, where he was Head Chef for two years. His career has seen him work for some of the world’s best-known chefs, including Angela Hartnett overseeing a team of 100 chefs for the 2012 Olympics menu, and as Senior Sous Chef at Gordon Ramsay’s York & Albany. He’s a hand’s-on chef, building a team of like-minded people who, put simply, love what they do. As he says. ‘If they don’t, why should you?’ We hope you enjoy our seasonal menus at The Port Gaverne Hotel. If you do, tell others what you think on Trip Advisor. If you don’t, for any reason, tell us immediately and we’ll put it right straight away.
Port Gaverne Hotel Restaurant Diner Reviews
"No complaints on the food front. Definitely well thought out menu and a cook who knows their ingredients can stand up for themselves. The service though was another matter. Over-run and slightly distant. Not up to the job. Either need more/better training or to be led by a professional. The dining room is lovely, but gets stuffy."
Port Isaac, PL29 3SQ
Opening hours
lunch noon - 2.30 pm, dinner 6.30 pm - 8.30 pm
Last orders: 8.30 pm, 11pm for drinks
