The Harbour is a cosy, intimate restaurant in a stunning location, nestled at the top of the slipway in Port Isaac.
Chef and owner Emily Scott brings classical French training to the best Cornish produce. Her regularly changing menus make the most of seasonal ingredients and freshly-caught Cornish fish.
Great food needs great wine, and The Harbour's carefully-sourced wine list features great vintages from smaller independent producers. Add the friendly, cosy atmosphere and the informal feel, and you'll see why people return to The Harbour again and again.
A lovely write up about Emily Scott on 'Chef Insight'....take a peek
Emily Scott wins best chef at the Food Reader Awards 2013
Emily Scott of The Harbour Restaurant in Port Isaac, Cornwall, was named Best Chef at the food Reader Awards 2013.
“It is so nice to be recognized in this male dominated world of food” says Emily who is thrilled to be standing shoulder to shoulder with some of the best foodies in the County. Cornwall is fast becoming known for its fantastic and innovative cooking and chefs.
The Harbour Kitchen - Outside catering for weddings, dinner parties, canapes, dishes for delivery, cakes & puddings www.theharbourkitchen.com
Come and enjoy the relaxed, friendly atmosphere of The Harbour. To book a lovely table call Jason on 01208 880237 - see you soon
A recipe for you to try......
Port Isaac Crab Cakes serves 4
Very simple and very crabby, these make a great starter for supper served with kitchen garden leaves or you could have them for lunch or if you make them smaller a canapé.
500g mixed white Crab
Grated zest of 1 lemon
1 tbsp chopped parsley
2 tbsp Creme Fraiche
4 tbsp plain flour
1 egg lightly beaten
50 g white breadcrumbs
25g butter & 4 tbsp sunflower oil
Cornish sea salt
Kitchen garden leaves
Put the crabmeat in a bowl with lemon zest, parsley, salt and pepper. Mix together adding a little crème fraiche to bind together. Divide into 8 round shapes, a fat cake about 2cm thick. Chill in the fridge for 1 hour.
Put the flour on a plate and season well. Pour the egg into a shallow dish and then scatter the breadcrumbs on another plate. Take a chilled crab cake and dip into the flour, coating it on both sides, then dip into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes.
Heat the butter and oil in a large frying pan. When the butter starts to sizzle add the crab cakes to the pan and fry over a medium heat for 3-4 minutes, until crisp and golden brown underneath. Turn them over and cook for another 2-3 minutes adjusting the heat so that they are not colouring too quickly.
Serve immediately, with lemon aioli, lemon wedges and kitchen garden leaves.
I reccommend you have a glass of Eden Valley Viognier, Australia - perfect