Hugh Fearnley-Whittingstall's River Cottage chefs have teamed up with Skinner’s Brewery to devise an especially designed menu for the landmark Old Ale House pub.
The chefs have spent months perfecting the menu which is inspired by great Cornish produce. Skinner’s has carefully been matching ales to suit the dishes. The menu includes, ‘River Cottage EPA’, chicken wings, Cornish mussels in, ‘Lyonesse’, Cider, ‘Betty Stogs’, battered fish, and ‘Heligan Honey’, smoked beef brisket.
The partnership is part of a £100k investment which will see the pub’s upstairs dining area renovated in time for the launch of the new menu on September 27.
The launch will coincide with the Great Cornish Food Festival being held on Lemon Quay on the same weekend.
The River Cottage brand, which is best known for its organic and seasonal approach to cooking, operates four canteens and offer dining experiences at their farm on the Dorset/Devon border.
The partnership initially formed last year when, River Cottage sought a brewery to produce their own ale. With, Skinner’s belief in using only the finest produce and traditional methods of brewing, they worked together to produce River Cottage EPA.
Gary Richmond, River Cottage Chef Tutor, said, “It’s great working with people who are equally passionate about supporting local and small producers. The new menus embrace our SLOW philosophy of seasonal, local, organic and wild produce, the fish will be from sustainable sources, and the meat is from higher welfare Cornish farms.”