The story
The menu changes regularly, shaped by what’s in season. Fresh handmade pasta and seafood take centre stage, served as plates to share. This approach has earned the restaurant a Michelin recommendation, a nod to the quality and clarity of its cooking.
The space itself is welcoming and unfussy, with outdoor seating and a bar that opens from mid-morning. Dogs are welcome, and the atmosphere is relaxed enough for a long lunch or a proper dinner. The kitchen works with local suppliers—Coombeshead sourdough, Neal’s Yard dairy—and the seafood arrives from nearby waters.
Breakfast is served too, with options like oak-smoked kippers with poached eggs and sourdough, or a full Four Boys breakfast. The bar stays open through the afternoon, making it a natural stop for a drink with a view.
It is open seven days a week from Easter through October, and on reduced days during the quieter months. Dinner runs Monday to Saturday; Sunday is lunch only. The restaurant takes bookings for tables up to eight, with larger groups handled by email.
For anyone seeking thoughtful seafood and handmade pasta in a setting that feels both special and unpretentious, Four Boys is a genuine find on the north Cornwall coast.
Recognition
Ambience
Details
History
Across the waters from bustling Padstow, this plum spot on the Camel Estuary surveys the domains of Rick Stein and Paul Ainsworth and throws its own hat in the ring as a seriously good place for dinner. Named for the four sons of caterer Fee Turner and run by two of them, it’s a family affair but one with touches of influence from London greats such as Trullo (the crab taglioni) and St John (the stubby-stemmed flutes) that bring a slice of cosmopolitan life to this holidaymakers' landscape. When doors open for the season, a weekend evening sees the handsome but minimalist dining room buzzing before 7pm with some sandy-footed blow-ins from the beach, others dressed up for an evening out, babes in arms, children, dogs and all. The Italianate menu is set up for sharing, though you wouldn’t be penalised for going it alone with a big plate of fresh pasta. The seafood is as local and seasonal as you’d expect, and delivered with enough aplomb to keep Nathan Outlaw’s team down the road in Port Isaac coming back regularly. Start your meal with a well-made Martini or a glass of Camel Valley sparkling wine in the adjoining bar or take a table on the terrace for a prime waterside view when the weather's fair.
Location
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