Located in the heart of Fowey, just a short stroll from the idyllic Cornish coast, Narla is a contemporary Cornish restaurant from Charlie Walters, focusing on fresh, local produce and seasonally changing menus.
At fourteen years old, elbow-deep in dishwater at a Cornish diner, Charlie Walters wasn’t supposed to fall in love with kitchens and the love that happens inside them, but fell head over heels for the lot of it, and has never turned back. Since that time, long ago, Charlie has grafted in some of Cornwall’s most respected kitchens, refining his craft before reaching the finals of MasterChef: The Professionals. The show gave Charlie the feeling that he could create something special, and that's where Narla came from.
Narla is a reflection of everything that Charlie believes in, with sustainability at the heart. It's a waste not, want not situation in the Narla kitchen, and it works really well. Doggies are welcome, too, and the a la carte menu is served for both lunch and dinner, with a separate set-lunch menu also available throughout the week.
From the a la carte menu, try the malted campaillou bread with Narla cultured butter and lavender honey, ex dairy cow bresaola with cornichon or crispy monkfish cheeks with garlic emulsion and lemon to snack on at the table. Starters include burrata with English tomatoes, basil and hazelnut pesto, and BBQ mackerel with roasted tomato ponzu broth, confit tomatoes, cucumber and seaweed salad.
To follow, enjoy a tender dry aged fillet steak with purple sprouting broccoli, maitake, roasted shallot and watercress, the delicious heritage carrot with freekeh, black garlic, walnut, fennel, honey and pollen. There's also fresh fish, like seabass and butter poached pollock with verjus sauce, pickled golden raisin, cucumber, capers and dill. On the side, try some Jersey royal potatoes with herb butter, skinny fries, or a rocket and parmesan salad.