North Street Kitchen

North Street Kitchen Seafood-led sharing plates restaurant on the River Fowey, run by Hazel & Ethan Friskney-Bryer.

Fully booked for dinner this week! We seem to have spent a lot of time over the past month or so, telling people we’re f...
11/06/2026

Fully booked for dinner this week!

We seem to have spent a lot of time over the past month or so, telling people we’re fully-booked for dinner. We appreciate that it’s disappointing - it is for us too, believe it or not - especially if you’ve just happened upon us whilst on holiday.

We never set out to be anything remotely exclusive, but we are now very full for dinners for the next few months. Whereas in the past dinners would only fill up in the preceding week, now we find the busier weekends full from a month, sometimes two, in advance.

We’re not trying to scaremonger, or build hype. Honestly. If anything, this is a reminder that North Street Kitchen opened as a lunch spot and that it’s only in the past couple of years that we’ve added dinner services.

We’re a very small team (although we are hiring 👀) with a finite capacity; both in terms of seats in the restaurant and amount of hours we can feasibly work, or ask others to work in our stead.

We remain open for lunch Wednesday-Sunday from 12-2:30pm (until the end of September) which is walk-ins only. Walk-ins only with no exceptions (birthdays, anniversaries, engagement parties included - even our own families have to queue).

This is the perfect time to come for those who feel they’ve ’missed out’ on dinner. Whilst crab is in decline (thanks octopuses), we still have a steady supply of lobsters so these will start to feature more at lunch as well. But remember, if you want to guarantee a table, come before 12 and join the queue.

As ever, we are truly humbled by the support of our little restaurant by the sea. It’s amazing, if a little intimidating, to see the queue forming at 11:45 even on a soggy Wednesday in mid June.

Stay kind and see you there x

📷 Charlotte Pygmy-Haynes

We are not a farm to table restaurant. Nor are we a restaurant on - or even with - a farm. What we do have is access to ...
09/06/2026

We are not a farm to table restaurant. Nor are we a restaurant on - or even with - a farm. What we do have is access to is a walled garden on a beef farm just across the river where, time permitting, we grow vegetables to use in the restaurant (under the watchful eye of our terrier-shaped supervisor).

We continue to rely heavily on Oli (), Milo (.farm) and Ryan () for variety and expertise in growing the more tricky fruits and vegetables.

That said, we are very proud of what we manage to generate from a small space and with very limited time.

It’s been a busy few weeks. The sun has shone, the bank holidays and school holidays have materialised together, and the...
01/06/2026

It’s been a busy few weeks. The sun has shone, the bank holidays and school holidays have materialised together, and the crowds have descended on Fowey.
Whether fuel costs, guaranteed sunshine (a marked rarity) or something else; whatever the reason, the past week has been, for us, August-level of busy. Not just any week in August either; Regatta week in August level busy.
Being busy is great in so, so many ways, especially after a winter that seemed to stretch-both in terms of weather and trade-for longer than usual.
It’s a privilege to run a full restaurant; to have a queue of 60 people waiting patiently for us to open our doors as we’ve had almost every day this past week; to be fully-booked for dinner with a waitlist bigger than your restaurant’s total capacity.
We are honoured, but we are also exhausted. And it’s only May.
We’ve taken almost no pictures of food, which is a shame because the produce has started to kick on after a cold start. It seems like we’ve blinked and the season is over, our last 10kg being delivered at the end of last week. The fishing has picked up, with landing 30kg of mackerel one day (still the best mackerel in the world), has been keeping us in bass and Pete our lobster man’s been busy with both crustaceans and octopus alike.
Meanwhile, our walled garden has been flourishing, we picked nearly 5kg of salad at the start of last week. There are fine herbs abound and the promise of peas and broad beans just around the corner.
Our rhubarb season is finished and the final pickle from last year ( cylindra beets) splurged on a cold beef tongue & horseradish dish as we await the summer season with bated breath.
We are now nearly fully booked for all dinners for the rest of June. July and August are also booking up quickly with some days already full. We started as a lunchtime restaurant, only taking walk-ins, before we added dinner services a couple of years ago. Our lunches remain our primary focus and are - of course - always walk-ins. Dinner bookings by email.
See you there x

Chuffed to be shortlisted for the Best Restaurant 2026, alongside some of our favourite restaurants in the county. Voti...
28/04/2026

Chuffed to be shortlisted for the Best Restaurant 2026, alongside some of our favourite restaurants in the county.

Voting is now open, link in comments.

📸 by our lovely friend who somehow managed to make us not look exhausted despite taking this photo at the end of the Easter holidays.

A few menu highlights from the past week or so. We’ve been very much enjoying this thoroughly spring-like sunshine. It w...
23/04/2026

A few menu highlights from the past week or so.

We’ve been very much enjoying this thoroughly spring-like sunshine. It warms the soul, the cockles and the soil in equal measure.

The warmth has given us the first asparagus, with us only fleetingly, but a welcome respite to see us through this phase of the hunger gap.

Fishing has been mixed. Strong easterlies have kept the inshore fleet so far in shore that they’re on dry land, interspersed with some short and frantic periods of calm, allowing for the occasional mad dash to the Eddystone and back. Sea bass season has slowed slightly (and don’t even mention mackerel), but we remain grateful for what’s dropped to us direct from the exhausted and frustrated fishermen.

Sea bass, confit spring onions & oregano
Tempura broccoli, Cod’s roe & sobresada
Cured pollack, fermented chilli dressing
Pollack, asparagus & green peppercorn butter
Potted crab, radishes & crostini
Bavette, roasted onions, green peppercorn butter
Salt fish gratin, new season garlic
Confit bass, Cornish earlies, mayo & lovage
Nettle Gnudi, mushrooms

It feels like the weather is right to list this juicy Fattoria di Sammontana - the perfect chilled red to drink on a bar...
23/04/2026

It feels like the weather is right to list this juicy Fattoria di Sammontana - the perfect chilled red to drink on a barrel in the sun. From 4th generation winemakers on a Tuscan estate, they have fermented Sangiovese & Trebbiano together with a brief time on skins. On till it’s gone! Also pictured: todays lunch offering.

Last week we hosted the team from for a special 1 off dinner. Their wines, our food, glorious sunshine and great compan...
21/04/2026

Last week we hosted the team from for a special 1 off dinner. Their wines, our food, glorious sunshine and great company.

We don’t often do events, or collabs, in part because we sometimes feel as if we’re already working at maximum capacity, but this one was very special. Laura and Charlie carefully selected a few of their wines to pair with our menu. They spoke knowledgeably, but succinctly, about them, and the amount of bottles purchased to take home - as well as numerous extra glasses - is testament to how much they were enjoyed.

Thanks to for coming down.

Normal hours from here on, see there. X

Easter (and sea bass season) have finally hit which means a huge influx of people to our small town. Mostly because of t...
06/04/2026

Easter (and sea bass season) have finally hit which means a huge influx of people to our small town. Mostly because of the former, although they often end up indulging in the latter. This time of year is a challenging one for many hospitality businesses as they try to shake off the sleepy surrounds of winter and embrace the sudden upturn in trade. From the Sunday before the Easter holidays to the subsequent Wednesday when we reopened, we had a 600% increase in trade. How you prepare for that either mentally or physically I cannot tell you.

As I explained before this week kicked off, sometimes it’s important to be realistic about what you can deliver. Not to compromise, but to survive (before I disregarded my mantra and ordered 20kg of line caught sea bass and a host of fiddly, delicate vegetables that is).

As ever, it’s important remember that whilst the weather may be warmer, the soil is not. I’ve seen menus up country - where the disconnect is more palpable - with tomatoes and courgettes all over them. We’re not there yet. Do not neglect the early spring vegetables in their prime, in favour of imported variants. The green onions, new season garlic, delicate chard, purple sprouting broccoli, radishes, green asparagus, mustard leaves and the hedgerow flowers brightening coastal walks. They deserve their moment in the sun, as do we all after the winter we’ve had.

Whitehouse
Sea bass, purple sprouting broccoli, shellfish sauce
Lettuce, ham hock, radishes, mustard dressing
Lobster sandwiches (crab fishing has been very poor)
A hedgerow posy
Turbot, asparagus, bacon & brown butter
A new Hereford arrival at
Octopus, chickpeas, turnip tops & aioli (the cause of the poor crab fishing, one suspects)
Tempura whiting, curry mayo. Caught on a rod and line by
Red bream escabeche, also on a rod and line by
Asparagus & sprouting brassicas, goat’s curd
Black bream, green onions, fermented chilli & oregano dressing
Monkfish on the bone, chard, lemon butter

We are on the look out for another front of house person! Must be able to work weekends and some Friday/Saturday evening...
31/03/2026

We are on the look out for another front of house person!

Must be able to work weekends and some Friday/Saturday evenings, starting end of April. Good pay DOE, excellent staff breakfasts and tea, and all in all a jolly good time to be had by the river.
3-4 shifts per week over summer, less over winter.
Previous experience in hospitality is a plus, but being a nice person is more important.
Email us your CV and a bit about yourself to [email protected].

A little update to our opening hours for the summer season. All lunches walk-ins only. Dinner reservations taken by emai...
25/03/2026

A little update to our opening hours for the summer season.

All lunches walk-ins only. Dinner reservations taken by email only.

We still have space for a couple of tables on Saturday 28th March and Saturday 4th April. Waitlist for other evenings.

Address

55 North Street
Fowey
PL231DB

Opening Hours

Wednesday 12pm - 3pm
Thursday 12pm - 3pm
Friday 12pm - 3pm
Saturday 12pm - 3pm
Sunday 12pm - 3pm

Website

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