Seafood reigns supreme on the pub’s supper menu, with locally sourced dishes such as St. Austell Bay mussels, white wine, garlic, parsley, as well as mackerel, smoked tomato ketchup, fennel salad.
Diners seeking to enjoy a taste of the coast could also try a Crab, tomato & basil salad with sourdough.
Lunchtime diners can enjoy dishes such as hake, cucumber, dill and mussels or half lobster served with garlic butter, alongside new potatoes and aioli.
Ingredients such as hogweed shoots, meadowsweet and Japanese knotweed are foraged for by the pub team in nearby hedgerows while samphire and sea beet are sourced from the coast.
