Harbour Restaurant, Port Isaac: A Review

Cornwall's Spring Feast Fortnight is now in full swing and yesterday, on a gloriously balmy Spring evening, we drove down to The Harbour Restaurant in Port Isaac to sample some of the dishes on their Spring Feast Menu.

The Harbour Restaurant Port Isaac

The quaint 15th Century building that the Harbour Restaurant calls home is located right by the waters edge in the small fishing village of Port Isaac (aka Port Wenn of Doc Martin fame). It is run by professional chef Emily, who  trained at the well respected cookery school Tante Marie. She also spent time on the continent, which is reflected in the style of dishes she serves, before returning to the UK  to set up home in North Cornwall.

The restaurant prides itself on using the freshest local produce available - the fish, for example are landed just yards from the front door in the small fishing port. Emily also sources meat and poultry from nearby farms, cured meat from Deli Farm in Delabole - just 5 miles away, as well as local cornish cheeses from small artisan producers. The menu changes almost daily, reflecting the latest catch or offering from her local suppliers.

The atmosphere in the restaurant was cosy and relaxed and the decor captured the essence of a typical Cornish seaside fishing port, with picturesque views out to sea an added bonus. Front of house service was very friendly and attentive and the specials were presented at the table clearly and informatively. We started the meal with some homemade garlic focaccia, which had an almost cake like melt in the mouth texture, onion bread and olive oil.

Fish and seafood feature heavily on the menu and for starters I opted for the scallops served simply with garlic, lemon and parsley with a rocket salad. The scallops  were beautifully presented in their shells, perfectly cooked and tender. The evenings menu also provided the option of fishcakes with chilli jam, which had a fresh lemony taste, smoked mackerel pate as well as broad beans with olives and mozzarella. I would have quite happily eaten them all.

For the main course I chose the only non fish item on the menu, leek and cornish blue tart with homemade rustic chips. The saltiness of the cheese complimented the sweet leeks perfectly in a crisp pastry case and the homemade chips were chunky (just how I like them) and well seasoned. The monkfish, coppa, vine tomato and rosemary potato dish that my husband ordered and which I got to have a sneaky taste of, was beautiful. The monkfish was mild and slightly sweet and was complimented perfectly by the salty coppa and vine tomatoes. For my husband (who by self-confession has never been a huge fish fan) to enjoy a meal so much speaks volumes for the quality of the food and its flavours.

We couldn't resist having a look at the dessert menu and as soon as I laid eyes on the vanilla panna cotta with passion fruit it was a done deal. The panna cotta was set to perfection, had a gloriously smooth texture and  a subtle vanilla flavour, which complimented the passion fruit coulis perfectly. My husband opted, as he usually does, for chocolate - an indulgent brownie with vanilla ice cream. The brownie was perfectly crisp on top with a lovely soft texture in the centre, a nice deep chocolate taste without being overpoweringly dark and rich. It rounded off an amazing meal.

Beth Sachs (Jam & Clotted Cream)

Meet my Cybermummy Sponsor & A Giveaway

Those of you who follow me on Twitter will know that I am off to Cybermummy this year....and I can't wait! Cybermummy is the UK's premier blogging conference aimed at parent bloggers and this year it has really pulled out all the stops. There are some fab speakers lined up (Sarah Brown is the keynote speaker) as well as lots exciting workshops (I'm particularly looking forward to the Writing workshop) - if you are interested you can see the jam packed schedule here.

Today I'd like to announce Bottlegreen as my sponsor to the conference and also hold a little giveaway to celebrate them launching a brand new presse - Green Tea and Elderflower - which tastes amazing, especially mixed with vodka! Its delicate,  fragrant and extremely refreshing! Another plus is that its made with only natural ingredients with no added preservatives or sweeteners. Roll on the summer I say!

For your chance to win 6 bottles of Green Tea and Elderflower Presse all you need to do is;
1. Tell me how would you serve the new flavour? How about with ice or a slice of lime? Maybe mixed with your favourite alcohol, or even as a jelly? There are endless possibilities so get thinking.
2. Answers can be left in the comments section of this blog, on Twitter (start your tweet @jamandcream bottlegreen), or on the Jam and Clotted Cream Facebook page.
3. If you RT the competition on Twitter or Share on Facebook you will gain an extra entry, just let me know you have done so.
4. Open to UK residents only
5. Competition closes on Friday 1st April at 5pm (GMT)

Good Luck x

Please note I received the sample as a gift
Beth Sachs (Jam & Clotted Cream)

Tides Restaurant, The Mariners: Spring Feast Fortnight

The first ever Cornwall Spring Feast Fortnight launched on Friday (and runs from 18th March - 1st April), with the aim of showcasing the county's fresh new flavours of Spring. Participating chefs and restaurants will be offering Spring Feast menu's at very affordable prices  - £14 for two courses and £18 for three courses (on selected services). Details of participating restaurants can be found on the Cornwall Food and Drink website.

I was lucky enough to visit Tides Restaurant, at The Mariners, Rock on Saturday, run by head chef Tom Scade to sample their Spring Feast menu. Tom and his team use fresh, seasonal produce in wonderfully styled and flavoursome dishes. The front of house staff were friendly and attentive and the dining room had a clean, fresh feel about it utilising decor synonymous with the local area. This, coupled with magnificent views over the estuary provided a relaxed and pleasurable dining experience.

The special Spring Feast menu at Tides is as follows;

Chilled Vichyssoise with Camel Oyster Beignets
Locally Shot Rabbit and Leek Terrine with Tarragon Mayonnaise

Shoulder of Pork, Smoked Potato Puree and Purple Sprouting Broccoli
Roasted Ling, Parsley Pain Perdu, Cauliflower with Toasted Almonds

Set Vanilla Cream with Apple Jelly and Ginger Beer Granita
Cornish Blue Cheese, Caramelised Red Onion Chutney and Homemade Oat Cakes

I sampled all of the dishes on the Spring Feast menu. They were all beautifully presented, with some of the dishes coming out on traditional slate boards - I'm wondering whether it was local Delabole slate? The food was well seasoned and full of flavour but the real highlight of the meal for me was the Roasted Ling. Ling, a fish that belongs to the cod family has significantly declined in popularity in recent years but the meat has a wonderfully sweet , delicate flavour and it partnered perfectly with the Parsley Pain Perdu. Another favourite of mine was the Set Vanilla Cream dessert  - served in a small kilner jar it was layered with the Apple Jelly and Ginger Beer Granita and came with some buttery homemade shortbread fingers. The textures were a real sensation!

I dined with my husband and he particularly enjoyed the pork, which just fell apart when cut. The  accompanying smoked potato puree was gorgeously creamy and the purple sprouting broccoli was fresh  with a wonderfully vibrant colour. The meal was rounded off well with some local Cornish Blue - and I'd love the recipe for Tom's homemade caramelised red onion chutney!

A truly stunning meal and we will be returning very soon.

For reservations and bookings please call Tom and his team on 01208 863679
Beth Sachs (Jam & Clotted Cream)

Lentil, Bean and Bacon Stew

Lentil, Bean and Bacon Stew

I'm hoping Spring is on the way, but just before we see the last of the cold nights here is a great recipe that's cheap and easy to prepare and most importantly delicious and hearty! Feel free to serve it with rice or potatoes, but I sometimes find a nice hunk of bread is more than enough. Instead of thyme you could add rosemary and if you don't have fresh herbs, by all means substitute with some dried  - a couple of heaped teaspoons should be about right.

Lentil, Bean and Bacon Stew


  • Use other types of beans for a change. Chickpeas or haricot beans would work well.
  • The stew can be frozen or will keep in the fridge for 3 days.
  • Serve with rice or crusty bread.


Lentil, Bean and Bacon Stew


Yield: 4Pin it

Lentil, Bean and Bacon Stew

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
A frugal and filling lentil, bean and bacon stew made with green lentils and mixed beans.


  • 1 TBSP Oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 200g Bacon Lardons
  • 400g Tin Green Lentils
  • Sprig of Thyme, leave picked
  • Chicken Stock Pot
  • 400g Tin of Tomatoes
  • 400g Tin Canellini Beans
  • 400g Tin of Butter Beans


  1. In a large casserole heat the oil and fry the onion and garlic for 5 minutes until softened.
  2. Add in the bacon lardons and fry until cooked.
  3. Add in all of the other ingredients and simmer for 20 minutes on low. Serve with rice or crusty bread.


Lentil, Bean and Bacon Stew

Beth Sachs (Jam & Clotted Cream)
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