The multi award-winning brewer gained ownership of the pub in the summer and was only wet led, but new head chef, Siaka Touray has designed a new menu for the country pub.
Touray’s menu includes braised pork belly; Harbour battered cod; rib-eye steak; whole baked Cornish sole; sticky toffee pudding with clotted cream and bar snacks such as ‘nduja scotch egg; scampi with tartar sauce; pigs in blankets with honey and mustard; goat’s cheese bonbon with squash and sage; club sandwich and a Cornish cheese toastie.
Touray said: “We’ve designed the menus to have some of the classics you’d expect from a rural country pub, but with a modern twist which will be unique to St Tudy Inn.
Championing Cornish produce
“Our team is ready to go with some great dishes we think our diners will love, and we’re proud to be championing local Cornish produce throughout.”
Touray previously worked at Harvey Nichols’ Fifth Floor Café for 10 years before relocating to Cornwall in 2014 and has been the head chef of Pilchards at Port Gaverne for the past three years, as well having worked for Rick Stein.
As well as the new food offering, the St Tudy Inn has planned to convert two rooms to add to the four en-suite bed and breakfast rooms currently available above the pub.
Harbour Brewing’s managing director Eddie Lofthouse said: “We’re excited to finally be reopening this beautiful village pub and its boutique accommodation.
“Located at the heart of the St Tudy community, it holds a legacy as a real foodie destination, and we now have a fantastic team in place to deliver the outstanding local, but accessible, food offering we’re striving for here.
“Our experienced head chef has been working hard to create our unique menus, which will pair well with our own Harbour beers and extended drinks list.
“We can’t wait to start welcoming people to dine by our roaring fires, and have people clinking pints in time for Christmas.”