PUBLISHED: 10:09 08 September 2015 | UPDATED: 13:02 30 August 2017



The Port Gaverne Hotel has scooped the best food pub of the year for the South West in this year’s prestigious Great British Pub Awards

The Port Gaverne Hotel has scooped the best food pub of the year for the South West in this year’s prestigious Great British Pub Awards. At the Hilton Hotel, London, this Thursday, they’ll find out if they’re national winners.

For the past year, the whitewashed, flower-festooned pub nestled in Port Gaverne Cove, a short walk around the headland from Port Isaac on the North Cornish Coast, has been picking up rave reviews from foodies in the know and customers lucky enough to pop in off the beach for the first time. Now it’s official. The reinvigorated kitchen team, headed up by James Lean, formerly with Gordon Ramsay and Nathan Outlaw, are catching the eye of some of the pickiest culinary judges around.

The Great British Pub Awards are the industry’s ultimate accolades for excellence and the Port Gaverne Hotel has been recognised as offering food of exceptional originality and consistently high standard. And on Thursday 10th September, they’ll learn at the UK finals if they’ve picked up the ultimate UK Food Pub of the Year Award.

It’s been a strong year for The Port Gaverne Hotel. They’ve also been shortlisted in Great Cornish Food Awards for best restaurant (winners announced 21st September) and have received Taste of the West Gold for Dining Pub.

Owner David Barnard sees it as a reflection of the hard work, financial investment and strict no-second-best attitude they’ve built up in the team since taking over in May 2014. But is there a particular secret behind their success?

I just love great food.’ he explains. My team loves great food (that’s why I hired them). And we’re surrounded by it. It seems criminal not to use the fabulous Cornish bounty on our doorstep. That’s why we’ve got a boat out in the bay catching lobster every day for our kitchen, and why our chefs pick lots to see who’s going foraging out in the woods or mackerel fishing off the rocks.’

David explains that it’s all about the ingredients: getting them fresh as possible and treating them with respect. It’s no-ego cooking. Fresh off the boat, straight from the farm, foraged this morning. And to get the best out of it – the dining experience and staying at this beautiful hotel – we’ve invested a quarter of a million pounds in the past 18 months. Fingers crossed on Thursday night, it’ll pay off. But whatever happens, we’re proud of being 2015’s best South West food pub, and it’s the customers that keep returning and showing faith in what we’re doing, who count more than anything else.’’

If you want to find out what all the fuss is about, book a table on 01208 880244.

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