Cornwall Restaurant Guide

“Certainly the best restaurant in the region, perhaps the country!” Nathan Outlaw’s acclaimed flagship sits on a clifftop in a picturesque north Cornish village (home to TV’s Doc Martin) and while “the exterior of the building is underwhelming”, “the room itself is lovely, with perfectly positioned tables”… and “my god the view out of the windows is breathtaking”. On the menu – “a procession of the most delicious fish and seafood imaginable”: “supremely clean and pure in their premise and construction, with flavours that either hit you round the chops or melt down your throat in nuanced waves”. Service is “top class” – “warm, personal and professional, and with very appropriate wine suggestions”. A quibble? Many reports note that a trip here is “so expensive”, “even more so with the wine flight”. But even so, the investment almost invariably “feels like money well spent”: “was it worth the 625-mile round trip? – unquestionably YES”. Top Tip – “use an app to book local parking if you are coming in season, as Port Isaac is tiny and parking is extremely limited”.

“Outstanding… that is all!”. Paul Ainsworth’s intimate and illustrious ten-year-old is nowadays the most-mentioned operation in town, far eclipsing Rick Stein’s nearby Seafood Restaurant in terms of the excitement it generates. “The kitchen can be seen from the tables, and is a dream to watch”, with “Paul himself almost invariably present”. The cuisine is as you might hope for – “technically accomplished, with quality materials, some inventiveness, and carefully prepared to preserve flavours”. “However, it’s the attention to detail, and the overwhelming passion for the place from its staff” that seals the experience for some diners: “nothing was too much trouble”.

“Fabulous, small plates of fishiness” – “each mouthful a truly memorable experience” – help inspire nothing but praise for Nathan Outlaw’s “tiny and atmospheric” spin-off venture, which has a “fantastic location”, “set on the quayside” of this Cornish fishing village and “doing full justice to the locally caught produce”. Compared with his posh gaff, dishes are “simpler, but just as fine in their own way”, and even fans of both establishments may feel that “although it’s not as pricey or fancy as his main place in town, this is actually better value and more enjoyable”.

“Tucked away down Cornish lanes” – “a very innovative menu”, “full of new ideas and interesting flavours”, awaits at this “inspiring” venture, from chefs April Bloomfield (of New York’s Spotted Pig) and Tom Adams (of Pitt Cue in London). A stay on the farm, which produces food for the communal table shared by diners, is a “joyful and relaxed” experience that’s “unforgettable” – the “energetic and helpful staff” give guests a “real sense of involvement in the preparation of fine cooking”.

Admittedly there are “no frills here (kitchen-paper on bare wooden tables)”, but other than that the “unpretentious” cash-only spot is “perfect in literally every way”, thanks to its “limited menu of fresh shellfish dishes that are simply and perfectly cooked and come at fair prices” too.

An “imaginative” tapas-style venue that’s “bang on trend” and enjoys “an unrivalled location right on the beach and by the Tate”. “The view alone would suffice”, but there’s far more on offer – the “food never fails to deliver” and is “reasonably priced” (“it shouldn’t be this good!”).