Down the hill from the mothership, Nathan Outlaw’s second Port Isaac address occupies a 15th-century fisherman’s cottage on the harborside. Simplicity reigns supreme on a small-plates offering that depends entirely on what the boats bring in. Choose between the likes of cured brill, citrus and pastis sour cream or curried smoked haddock rice balls, or take the £50-a-head sharing menu and leave it to the kitchen. Daily specials like grilled Port Isaac lobster are scrawled on the blackboard.