Chef Andrew Sheridan has joined the Stargazy Inn in Port Isaac, Cornwall, taking the helm of the luxury destination’s fine dining restaurant.
Set in a Victorian House perched on the Cornish coastal town of Port Isaac, Stargazy Inn boasts nine bedrooms which have recently been refurbished offering a “chic feel”, Egyptian cotton sheets and sea views.
The restaurant is the latest addition to a culinary scene in the locale, establishing itself as a gastronomic destination showcasing Sheridan’s signature style with “intriguing” flavours and textures, cooked with “flair and creativity”.
A new bar menu features Sheridan’s takes on Cornish classics as well as showcasing his signature style with tasting and a la carte menus featuring the likes of Newlyn torched mackerel with tomato and basil; tempura oysters with pickled vegetables and parsley; and Great British Menu banana rice pudding with pickled berries and hay ice cream. All dishes celebrate the produce local to Stargazy including fish from Port Isaac day boats and lobsters from the pots in the bay, as well as foraged, fermented and preserved wild foods.
Local artist, Caroline Cleave showcases her work at Stargazy Inn with subjects from the North Cornish coast. Sustainable fishing, lobsters, crabs, stonewalls, hedgerows and wildflowers are a consistent theme reflecting the coastal feel of the setting.
Acquired by David Barnard in 2017 and closed for refurbishment over the winter, the nine-bedroom establishment reopened in April. Sheridan joins from Sosban in south Wales, where he served as executive chef for two years, and rose to attention for his appearance on BBC Two’s Great British Menu Finals in 2018 and 2019.
Barnard said: “Port Isaac has a thriving gastronomic scene with Restaurant Nathan Outlaw and our sister properties Port Gaverne Hotel and Pilchards café on the beach. We’re excited to reopen Stargazy Inn after significant refurbishment of the bar and restaurant to create a new destination restaurant and rooms for North Cornwall.”