Outlaw's Fish Kitchen

Superstar seafood chef Nathan Outlaw’s Michelin-starred flagship may garner most of the headlines in photogenic Port Isaac (familiar to fans of TV’s Doc Martin), but it would be a shame to ignore this cut-price, easy-going eatery just a stroll away that deals in full-on-flaavour.

Set in a 15th century fisherman’s cottage, you don’t get much more picturesque than this, with its harbour views of Port Isaac. Because of this prime spot the restaurant often gets booked up in the summer months, so it’s worth thinking ahead if you fancy dining here. They take reservations from three months ahead and have a strict table turnaround time. It’s also worth noting that because of the small size of the interiors, with just eight tables, the maximum party size they can accommodate is six.

‘The sea and fishermen dictate our daily menu’ says the slogan, and the kitchen obliges with a daily roster of Michelin-starred sharing plates based on the catch from the inshore boats. Come here for smoked haddock brandade with sourdough toast, crispy ling with chilli jam, baked hake with anchovy and tarragon butter or grilled mackerel with aubergine salad and basil dressing – plus blackboard specials such as rosemary- and cheese-crumbed plaice with pickled vegetables and jalapeño mayo. After that, some Cornish cheeses with beer and onion chutney or chocolate fudge brownie with clotted cream, caramel sauce and peanuts should suffice. Cornish beers, cider and around 20 fish-friendly wines offer thirst-quenching satisfaction.

Diners who appreciate the sustainability of their meal will be pleased to know that the team here work with the aforementioned local fishermen who are certified by the Responsible Fishing Scheme. Through this partnership they’re able to guarantee the seafood cooked for you has been caught through low impact fishing methods, which helps to protect the local marine environment for happy seas.  

Located in the heart of the Cornish fishing village of Port Isaac, Outlaw’s Fish Kitchen is a more casual sibling site to the chef’s Michelin-starred flagship in the same area, Outlaw’s New Road. The Fish Kitchen finds its home inside a remodelled 15th century fisherman’s cottage, cooking and serving a set menu of dishes which are designed to be shared between the table and which promise to never compromise on quality or sustainability.

The dining room at Outlaw’s Fish Kitchen is a cosy and intimate space, with only a handful of tables to choose from. The room is decked out in calming coastal tones, including crisp white walls, wicker chairs and wooden beams running along the ceiling, while plump scatter cushions and framed portraits add an extra touch of cosiness. Because of the small scale of the restaurant (and it’s popularity), booking in advance is essential. Reservations can be made up to 90 days in advance, with a maximum of six guests per booking. It is also worth noting that each reservation is given a one hour and forty five minute window to dine, before the restaurant will require the table back to prepare for the next booking.

The menu at Outlaw’s Fish Kitchen is fixed and dictated by what is available each day from local fisherman and suppliers. When you visit, you can expect to be treated to a parade of fresh seafood and fish dishes for the table, while vegetarian diners can be catered for upon request (please inform the restaurant of this when making your booking). Although the menus at Outlaw’s Fish Kitchen change regularly, dishes you might come across include smoked cod’s roe with fennel and sourdough or cured monkfish with broad beans and ginger dressing. To round things off, expect the likes of chocolate marquise with walnuts and salted caramel.