Tremayne Carew Pole, who founded the popular series of travel guides, opened the Carew Arms in Antony, Cornwall, this week, with a "field-to-fork" menu created by top chef Emily Watkins of the Kingham Plough, Oxfordshire, and head chef Jack Clayton, previously of the Gurnard's Head, Cornwall.
Pole said: "Emily and Jack's menu showcases the best produce that the area has to offer. The team is looking forward to welcoming guests who are both visitors to the area and live locally."
Dishes on offer at the Carew Arms include hake with chorizo and warm potato and fennel salad; spaghetti with artichokes, mussels and cider; a range of pub classics and Sunday lunches featuring local produce including lamb reared on the nearby Antony estate.
"As we hear of so many pubs closing it's a great feeling to be breathing new life into the building and to be offering a hub for the community," Pole added.
The site accommodates 34 covers and features an additional, 24-cover private dining room. The bar will stock a range of local ales from breweries including Keltek Brewery, Harbour Brewing Company and St Austell, as well as an extensive wine list.
Head chef Jack Clayton said: "I have particularly enjoyed discovering suppliers around Antony such as Paul Bray & Son butchers in Tideford and Cornish Forage Harvest. We will be working with local fisherman John Isaac to offer fish fresh from Whitsand Bay."
Former Great British Menu winner Emily Watkins' pub the Kingham Plough came ninth in this year's Top 50 Gastropubs. Of the Carew Arms, she previously told The Morning Advertiser: "It is a dream for many chefs to have such a fantastic array of local, seasonal ingredients at your fingertips.
"Cornwall really offers us the chance to put the freshest ingredients on our menus. Our ethos in the kitchen is to cook simple things beautifully and let the quality of the produce really speak for itself."
Taking over the world, one kitchen at a time: read Top 50 Gastropubs' profile of Emily Watkins.