The Seafood Restaurant reviews
Restaurant
"First-class breakfast: wonderful buffet table; crisp toast; four types of cooked fish, excellent sausages, eggs and bacon."
The Good Hotel Guide 2009
"Both Rick Stein and his restaurant are British institutions and the latter is just as good as ever after its recent £2.5m re-fit; a few reporters find prices ‘hard to digest', but most speak of ‘orgasmic' fish and ‘slick' service, leading to a perfect dining experience overall."
Harden's Restaurant Guide 2009 (the people's verdict)
"A £2.5m refit has given Rick Stein's flagship restaurant a fresh new look, and brought a seafood bar to its heart... As Stein puts it, this is not supposed to be a temple of gastronomy, it's a relaxed environment in which to enjoy exhilarating fresh fish."
The Good Food Guide, 2009
Accommodation
"St Neot, at the rear of the restaurant, was lovely: large sleeping area, smaller sitting area, excellent bathroom with window. Décor modern, but not aggressively so."
The Good Hotel Guide 2009
"Food lovers continue to beat a well-trodden path to this legendary establishment that has benefited from considerable recent investment. Situated on the edge of the harbour, just a stone's throw from the shops, the Seafood Restaurant offers stylish and comfortable bedrooms that boast numerous thoughtful extras; some benefit from views of the estuary, while a couple have stunning private balconies. Service is relaxed and friendly, perfect for that break by the sea."
The AA Hotel Guide, 2009
"It should be easy enough, but clearly it isn't or everyone else would be doing it. Maybe it is the location right on the harbour. Maybe it is the personality and determination of Rick Stein. And what is "it". "It" is serving the very best seafood in an uncomplicated way, never following fad or fashion but not standing in still either, cooking the freshest fish and shellfish with passion and still managing to, after nearly 35 years, give an experienced inspector the best piece of brill she's ever had. Every coastal town should have a restaurant like this... few do. The entrance by the quayside is via a conservatory with a distinctly designer look, hinting that behind the brick and granite façade is a restaurant of real class. The centrepiece of the room is a mosaic and stainless steel topped circular bar counter. It's a smartly unpretentious space, with linen clad tables and splashes of colour coming from contemporary artworks. The menu is exactly cheap, but the produce (as discussed) is spot on and, if you really want to push the boat out, there's a tasting menu, too. Shrimp and samphire risotto is a dish that relies on much more than sparkling fresh seafood, and it is a triumph in the art of risotto making, just the right degree of bite and creaminess and wonderful flavours and textures. Turbot with hollandaise (on the bone) is simplicity itself, served with some mixed vegetables, while braised brill is given an earthy richness in a dish with black truffle, mushrooms and truffle oil. Desserts are not neglected (pannacotta with rhubarb compote) and the wine list does great justice to the fruits of the sea."
The AA Restaurant Guide, 2009
