The Port Gaverne in Cornwall as One to Watch at last year’s Estrella Damm Top 50 and David Barnard’s splendid Cornish pub has exceeded expectations.
Nestled in a secluded cover near the quaint fishing village of Port Isaac, The Port Gaverne offers up some of the freshest fish and seafood in the country, with some of the pub’s aquatic produce caught only hours before it is served.
The pub also offers 16 boutique hotel rooms for travellers who want to stay a while and take in its awe-inspiring surroundings.
Barnard has invested massively in the pub over the past two years, giving it a full refit and optimising the kitchen to get the most out of the area’s superb produce.
Diners who place themselves in the hands of head chef James Lean will find the young chef more than capable – he earned his stripes working at acclaimed chef Nathan Outlaw’s Michelin-starred Fish Kitchen.
Menu highlights at the Port Gaverne include grilled chorizo and saffron aioli; roasted hake with cauliflower purée, savoy cabbage, truffle and hazelnut pesto and red wine reduction; crispy beer battered Cornish haddock with chips, minted peas and tartare sauce.
Desserts include rhubarb fool with toasted almonds. Rhubarb jam doughnuts and ginger beer sorbet; dark chocolate and walnut brownie with espresso ice cream, stout and lime syrup; and warm rice pudding with clementine jelly, blood orange, cardamom and vanilla ice cream.
The pub is tied to popular Cornish brewery St Austell, so expect to find a variety of their ales as well as draught lagers and a functional but surprisingly sophisticated wine list.
The Port Gaverne / CHEF
Classic dishes with unique elements that elevate them to something memorable