The story
Four Boys serves Italian and seafood plates at Ferry Point, Rock (PL27 6LD), across the water from Padstow, and the Good Food Guide rated it Good in 2026.
The restaurant takes its name from the four sons of caterer Fee Turner, and two of them still run it. The Italian kitchen centres on fresh handmade pasta and seafood, served as plates to share. The menu changes with the seasons, so the dishes follow what the local fish and produce offer that week. Michelin lists the restaurant as Recommended for 2026.
Earlier menus have included fazzoletti with autumn truffle and confit egg yolk, raw scallop with wild bream crudo, and a fish stew with rouille and fennel. The guide also points to London influence in the crab taglioni and the stubby-stemmed flutes. Dessert has leaned toward chocolate nemesis with crème fraîche, and affogato.
The dining room is handsome and minimalist, and on a weekend evening it fills early, often before 7pm. Families, walkers in sandy boots and diners in evening clothes all sit together. A bar adjoins the dining room, where a well-made Martini or a glass of Camel Valley sparkling wine makes a good start. When the weather is fair, the terrace has a clear waterside view.
Recognition
Ambience
Details
History
Across the waters from bustling Padstow, this plum spot on the Camel Estuary surveys the domains of Rick Stein and Paul Ainsworth and throws its own hat in the ring as a seriously good place for dinner. Named for the four sons of caterer Fee Turner and run by two of them, it’s a family affair but one with touches of influence from London greats such as Trullo (the crab taglioni) and St John (the stubby-stemmed flutes) that bring a slice of cosmopolitan life to this holidaymakers' landscape. When doors open for the season, a weekend evening sees the handsome but minimalist dining room buzzing before 7pm with some sandy-footed blow-ins from the beach, others dressed up for an evening out, babes in arms, children, dogs and all. The Italianate menu is set up for sharing, though you wouldn’t be penalised for going it alone with a big plate of fresh pasta. The seafood is as local and seasonal as you’d expect, and delivered with enough aplomb to keep Nathan Outlaw’s team down the road in Port Isaac coming back regularly. Start your meal with a well-made Martini or a glass of Camel Valley sparkling wine in the adjoining bar or take a table on the terrace for a prime waterside view when the weather's fair.
Location
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