A brand new menu for the autumn and winter season launches next week at Sennen’s First and Last Inn with the emphasis on locally-sourced game meats.
After a successful reopening in the spring, the refurbished pub has completely changed its menu for the new season.
Jon Egerton, general manager at First and Last Inn, said:
“We had a superb summer season with tourists and locals alike enjoying the food head chef Adam served up.
“Now, we’ve put our heads together and come up with an exciting new autumnal menu boasting warming winter dishes which blend continental cuisine with the best of British.
“We’ve sourced our venison from Tregothnan Estate, our partridge and pigeon from Caerhays Castle, our fish from just 10 miles down the road, wild mussels from Falmouth and there’s our special recipe sausages which have just been nominated for an award.”
Michelin-trained head chef Adam Davies said:
“I was inspired by the start of game season to completely change our menu, bringing in exciting new dishes like my Pigeon & Foie Gras Wellington.
“Pigeon is a meat that I have experimented with a lot over the years and has become my signature dish.
“That said, we’ve put a lot of thought into the menu and made sure there’s something for everyone this autumn.”
The new menu launches at the First and Last Inn on Tuesday, September 20.
For more information about the historic First and Last Inn and to view the new Autumn & Winter Menu visit the website: www.firstandlastinn.co.uk.
"Weve sourced our venison from Tregothnan Estate, our partridge and pigeon from Caerhays Castle, our fish from just 10 miles down the road, wild mussels from Falmouth..."
Jon Egerton, general manager at First and Last Inn
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