24 hours in Port Isaac with the Nathan Outlaw experience
9th September 2017
Delectable food, historic harbour, Doc Martin and a home from home in the centre of it all…
So when you only have 24 hours in Port Isaac where do you begin? With the tide in, boats bobbing and the sun shining, we headed straight to the picture-perfect working harbour.
Boasting clear waters on a sunny day, narrow winding streets and white-washed fisherman’s houses, we took the coast path up the side of the cliffs, towards the iconic ITV’s Doc Martin house (perfect place for a selfie with the Doc).
Visiting with a large family? Discover our large holiday homes perfect for big families or friend groups.
Experiencing Outlaw’s
After a quick tipple at the Golden Lion, we headed back up the hill towards our Beach Retreat holiday home ‘Lobber’, where we were more than ready for our seafood-tasting menu at the fantastic Restaurant Nathan Outlaw, conveniently perched directly opposite.
Recently voted the UK’s Best Restaurant by the 2017 Good Food Guide, Nathan Outlaw is renowned for his tasty sea-to-plate dishes with an extra twist.
The First Course
To kick things off we started with the wine flight (don’t mind if we do). The fabulous wine connoisseur gave us his expert knowledge on where and how each wine was made and a little history behind the families that maintained the vineyards.
Here he pours two glasses of the Sparkling Koshu 2014 from Japan.
Ensuring the wine complimented the food, our first course was the Cured Monkfish, Tomato and Sea Purslane and it certainly hit the spot.
Nathan’s simple and honest approach to seafood cookery mixed with the careful thought given to every tail and scale that enters his kitchen, really does provide a memorable dining experience.
Second Course
My favourite course, number 2 was the Gurnard and Porthilly Sauce, a dish that you will never want to end. Crabs are caught locally at Porthilly and then made into a delicious bisque like sauce. This sauce has everyone talking on TripAdvisor.
Accompanied by a glass of Capellania Blanco Reserva 2012, Marques de Murrieta, Rioja, Spain.
Main Course
Onto the mains and we certainly don’t doubt Nathan Outlaw’s ‘King of Fish’ title. The Cornish Turbot, with a side of tenderstem and roast onion sauce with potato.
Dessert
If you love your sweet food then this is the course for you! Strawberries and sugared shortbread biscuit in a delicous jelly with elderflower ice. Pour the ice onto the strawberries and you’ll be pleasantly surprised how much extra taste it adds.
Last course…
Cornish Jack Cheese (who doesn’t love cheese), Beetroot and Walnut Tart! As if things couldn’t get any better. The perfect end to a perfect meal. This course was wonderfully combined with a glass of Banyuls Reserva NV, Domaine La Tour Vieille,Roussillon from France.
Intrigued about how all this amazing food was prepped, we headed into the kitchen to get a little sneak peek as the chefs work.
Nathan Outlaw currently holds four Michelin stars across his empire of exquisite seafood restaurants.
There’s our dessert again, we couldn’t possibly eat anymore…
What do you do after a big meal when on the coast? Get outside and walk off your dinner with some of the most beautiful and rugged Cornish views. When leaving Restaurant Nathan Outlaw, head down the hill in the opposite direction towards Port Isaac’s sister port, Port Gaverne.
Enjoy a drink at the Port Gaverne Hotel and Restaurant before heading back up the hill. Sit on the bench half way up the hill and take in the inspiring views.
Much to our surprise, we found ourselves in the middle of the Port Isaac Carnival on our way back to Lobber.
It’s pleasant to see how much the locals come together and welcome visitors from near and far to join in with their celebrations.
Book your self-catering stay in Port Isaac with Beach Retreats.
Fancy looking at other areas of the North Coast? Explore our holiday properties in Padstow, just a short drive away from Port Isaac and Polzeath.
Learn more about Padstow in our blog all about how to enjoy a week in Padstow, and explore what it has to offer.
