A 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.
General manager, Jon Egerton, 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 ten miles down the road, wild mussels from Falmouth and there’s our special recipe sausages which have just been nominated for an award.”
The new menu launches at the First and Last Inn on Tuesday, September 20.
