The story
Outlaw’s Bistro in Port Isaac shifts focus from formal tasting menus to daily coastal seafood sourced directly from local day boats. Nathan Outlaw launched this relaxed venture after closing his original fine dining restaurant, bringing his entire kitchen team into the Guest House to run the operation alongside Peter Biggs. Local fishermen, farmers, and growers dictate the daily menu rather than a fixed seasonal calendar. The Good Food Guide awarded this venue a solid rating, reflecting how successfully the team adapted their refined techniques for this casual setting.
The crab and lobster salad remains a consistent highlight, combining delicately handled seafood with light dressing to showcase pure ocean flavour. Sunday service introduces a traditional roast featuring either a classic meat joint or a roasted alternative. Beverages complement the straightforward cooking style through a curated wine list and well crafted cocktails served until ten pm. Every seafood dish prioritises freshness over elaborate presentation.
The dining room occupies a former Victorian breakfast hall that still carries subtle architectural hints of its past. Bare wooden tables sit beside low banquette seating and scattered potted greenery. Large windows direct views toward the North Cornish coastline, making afternoon light ideal for lunch service. Fair weather encourages diners to step onto the terrace where the coastal air matches the uncomplicated menu perfectly.
Recognition
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