The Barley Sheaf at Gorran

When chef Daniel Hyams took over the Grade II-listed Barley Sheaf in 2024, his aim was to create a community pub influenced by the Cornish landscape.

He’s executed that vision in menus built on ingredients foraged, sourced, reared and grown nearby. The beef can often be traced to the herd that graze the fields behind the pub, while the catch of the day comes from dayboats at nearby Mevagissey and Gorran Haven. Even produce from the pub’s own kitchen garden features.

Daniel’s experience in Michelin-starred kitchens is reflected across both the tasting and à la carte menus, where classic pub dishes sit alongside smart seasonal plates. For the most authentic taste of the terroir, order From the Garden – a curation of ingredients grown and harvested at the pub.

To dine like a local, plump for the Barley Sheaf’s longstanding scotch egg, a stalwart that’s switched up every now and then. It currently takes the form of St Ewe Dippy Scotch Egg with a blue-cheese soldier and miso mayo.

On warm days, head into the garden to feast alfresco and explore the extensive wine list and line-up of local beers.