Food Pub 21/10/09 15:58 Page 39
Tuesday November 3, 2009 – Intercontinental Hotel, London thePublican Monday 26/10/09 39
FOOD & DRINK
SPONSORED BY
AWARDS 2009
TRENGILLY WARTHA INN
THE FACTS
Nancenoy, Cornwall
• Type of pub: Freehouse
The Trengilly Wartha is a large pub set on a hill above the village of Nancenoy, • Style of outlet: Village
near Constantine. It has a bar and a bistro and also some letting rooms. pub
Licensee and owner William Lea has personally installed underfloor heating • Wet/dry split: 35/65
to keep al fresco diners warm. • Website:
www.millrace.info
Please describe your food offer
Chef Nick Tyler has worked at the pub for 20 years and applies his experi-
ence, attention to detail and innovative skills to the pub’s food. All food is
sourced locally – much of it from surrounding farms, including the ingredi-
ents for the pub’s Half Mile Breakfast. The pub opens seven days a week and
offers a bar menu and specials, including classic dishes and fine cuisine.
Please provide evidence of innovation on the menu
A local wild food forager brings the pub seaweed, wild mushrooms and other
creative ingredients which are incorporated within the menu. The pub’s Thai
pork burger in a homemade bun comes from a free-range herd on land adja-
cent to the pub. There is also an array of homemade chutneys and jams.
How do you market your food offer? THE MILL RACE
Customers fill in forms which are used to create a database; the pub is
featured in the Good Beer Guide and works with local tourist attractions on
Walford, Herefordshire
joint promotions. It also has a website with an online booking system.
Luke Freeman
The Mill Race is a roadside pub near Ross-on-Wye, specialising in local food
supplied by farmers and other small businesses in the area. The pub opened
in May 2004 following its purchase by Luke Freeman, who also owns
Bishopswood House, a wedding and conference venue nearby.
Please describe your food offer
As well as menus which change on a regular basis, the Mill Race tries to offer
seasonal, fresh and local produce wherever possible. The pub is also a final-
ist in Local Food Pub of the Year.
What regional specialities do you offer?
By way of example, for British Food Fortnight the pub offered three dishes
from the three counties surrounding it: Gloucestershire Squab Pie, Welsh
Rarebit and Herefordshire Cider Cake.
THE FACTS How do you market your offer to consumers?
“The pub has a chalkboard featuring a map of Herefordshire and the
• Type of pub: Freehouse surrounding counties from which our food is sourced, detailing our suppli-
• Style of outlet: ers,” says Luke. The Mill Race took a stand at the local Monmouth Show,
Country inn where many of its suppliers exhibit. In addition, the pub holds regular
• Wet/dry split: 35/65 events involving local food and drink. The pub also has a website and
• Website: produces a newsletter featuring suppliers and their produce. “We advertise
www.trengilly.co.uk occasionally in the local press and we have a yearly marketing plan which
is reviewed monthly,” adds Luke.
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