Narla

Narla Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Narla, Restaurant, 19 Fore Street, Fowey.

Calling all Martini lovers 🍸How do you take yours… dirty, dry or with a twist?Tell us your go-to.
11/04/2026

Calling all Martini lovers 🍸
How do you take yours… dirty, dry or with a twist?
Tell us your go-to.

One whole year of Narla 🥂✨What started as an idea has grown into something we’re so proud of - and it’s all down to the ...
21/03/2026

One whole year of Narla 🥂✨

What started as an idea has grown into something we’re so proud of - and it’s all down to the incredible people who’ve supported us along the way. From our amazing team to every single person who’s walked through the door, eaten, drank, celebrated, and come back again… thank you 🤍

Here’s to everything we’ve built in year one and to even bigger things ahead!

Narla turns ONE 🎂

Orkney scallop cevicheA bright, modern take on a classic ceviche. An apple jelly base layered with basil, green chilli a...
16/03/2026

Orkney scallop ceviche

A bright, modern take on a classic ceviche. An apple jelly base layered with basil, green chilli and lime cured Orkney scallop.

Finished with radish, Granny Smith apple, pickled kohlrabi and kaffir lime leaf.

Sweet, slightly sour and full of refreshing flavours.

Credit:

We’re back.After a period of closure throughout January and February, our team has taken a well-earned break and we’ve u...
16/02/2026

We’re back.

After a period of closure throughout January and February, our team has taken a well-earned break and we’ve used the time to thoughtfully refresh and refine Narla.

We look forward to unveiling our new menus shortly. We will be reopening our doors from 5th March, and bookings are now open.

We are also pleased to introduce our new private dining room upstairs. Designed for parties of six to eight guests, this will be the new home for our larger groups, offering a more intimate experience for all.

We are excited to welcome you very soon and share this next chapter of Narla with you all!

11/02/2026

Valentine’s, done properly ❤️

A sharing ribeye steak, Pommery mustard & red wine sauce, triple cooked chips finished with chives and 36-month aged Davidstow cheddar.

Charlie’s brought restaurant-style cooking to your home to inspire your night in for two.

You’ll need:

For the chips
• 6 Maris Piper potatoes
• Vegetable oil

For the ribeye
• 400–500g ribeye steak
• Thyme
• Rosemary
• Garlic
• Butter

For the sauce
• 2 shallots
• 2 cloves of garlic
• 150ml red wine
• 150ml beef stock
• 2 tbsp wholegrain (Pommery) mustard
• A handful of flat leaf parsley

To finish the chips
• Chives
• A block of high-quality cheddar cheese

We hope you enjoy and we will see you very soon!

01/01/2026

2025 marked the beginning of Narla, and we are truly grateful to both our returning guests and those who joined us for the first time.

Your support and generous feedback are what drive us. We are incredibly proud of our team and all the hard work they have put in - we couldn’t have done it without them.

We’re now taking some well-deserved time to reset and prepare for what’s to come in 2026. Wishing each and every one of you a very Happy New Year. We look forward to welcoming you back soon and will keep you updated on our reopening plans.

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NEW YEARS CLOSURES ✨ From January to March 2026, Narla and our incredible team with take a rest so that we can come back...
24/12/2025

NEW YEARS CLOSURES ✨
From January to March 2026, Narla and our incredible team with take a rest so that we can come back invigorated in the spring.

Thank you so much to everyone for making Narla what it has been so far in 2025. You’ve made the experience so special.

Please email us directly for any enquiries during this time, we will get back to you as soon as possible.
[email protected]

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Buttermilk-fried boneless chicken wings. Crisp, tender, and undeniably moreish.Seasoned simply, cooked properly. Brushed...
11/12/2025

Buttermilk-fried boneless chicken wings. Crisp, tender, and undeniably moreish.

Seasoned simply, cooked properly. Brushed with hot honey, finished with dill emulsion, buttermilk, and a touch of kimchi heat. An unforgettable taste.

Bon bon’s paired with a dusting of our dried seaweed powder, tarragon emulsion, and a zesting of lemon - small bites with lasting flavours.

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Kea plums from Cornwall, folded into a soft Bakewell and served warm with vanilla custard and roasted almond ice cream.A...
08/12/2025

Kea plums from Cornwall, folded into a soft Bakewell and served warm with vanilla custard and roasted almond ice cream.
A quiet, comforting end to the meal.

Next week’s tart will be something new — what would you love to see on the menu?

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Meet Lewis - our Sous ChefFrom day one, Lewis has been a key part of Narla’s kitchen, working closely alongside Charlie ...
30/11/2025

Meet Lewis - our Sous Chef

From day one, Lewis has been a key part of Narla’s kitchen, working closely alongside Charlie as the restaurant found its rhythm. His creativity, work ethic, and exceptional skill - especially his meat cookery -quickly became clear, and it wasn’t long before he settled seamlessly into our style of cooking. Kind, bubbly, and endlessly passionate, Lewis brings warmth and curiosity to everything he does.

His love for cooking started young, inspired by time spent in the kitchen with his mum and gran. Later, after watching Jamie at Home, he fell in love with ingredients and the craft of cooking - a spark that has carried him right through his career. His proudest achievement to date is being named South West Chef of the Year 2025, a milestone we are incredibly proud to celebrate with him.

We’re so proud of everything Lewis has achieved in his first chapter here at Narla, and we can’t wait to see what the future holds for him.

We asked our team some questions:

1.⁠ ⁠What’s the one thing that makes Narla special?
The staff. We all get along and support each other.
2.⁠ ⁠If you could only eat one dish for the rest of your life what would it be? Lasagna.
3.⁠ ⁠If you could time travel where and when would it be? 1960s for the music.
4.⁠ ⁠What’s his favourite drink? Offshore.

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Another month of Sunday roasts, and the rhythm is starting to feel like tradition.Full tables, great energy, familiar fa...
27/11/2025

Another month of Sunday roasts, and the rhythm is starting to feel like tradition.

Full tables, great energy, familiar faces — thank you for keeping the kitchen busy and dining room full.

We’d love to hear from you: what’s your go-to dish from the roast menu?

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Address

19 Fore Street
Fowey
PL231AH

Opening Hours

Tuesday 12pm - 2pm
5:30pm - 8:30pm
Wednesday 12pm - 2pm
5:30pm - 8:30pm
Thursday 12pm - 2pm
5:30pm - 8:30pm
Friday 12pm - 2pm
5:30pm - 8:30pm
Saturday 12pm - 2pm
5:30pm - 8:30pm

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