Harden's survey result
Summary
“So popular with tourists and locals alike”, this seventeenth-century hotel is “a very special place” in a “secluded bay” and has a “top-end kitchen brigade”, whose “fresh and simple plates of fantastic food” are “cooked right before your eyes”. Highlights include “lobsters from the bay”, “home-grown herbs and ingredients foraged from the sea-shore”.
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
“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.
For 31 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Port Gaverne Hotel?
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
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Dinner | £35.00 | £45.00 |  |
|
|
Traditional European menu
| Starter | Main | Veggies | Pudding |
|---|---|---|---|
| £10.00 | £16.00 | £5.00 | £10.00 |
| Drinks |
|
|---|---|
| Wine per bottle | £21.00 |
| Filter Coffee | £3.50 |
| Extras |
|
|---|---|
| Bread | £4.50 |
| 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
"Always outstanding . Attentive service, in a wonderful location"
