Sustainable dining in a classic country-pub setting
Chef proprietor Tim Kendall and team have upped their eco status this year by reducing plastic waste, implementing energy-efficient practices and stepping up their local sourcing ethos. It’s all part of their vision to create the perfect community pub – one that not only serves villagers and visitors but also contributes positively to the local environment.
Tim took over The Barley Sheaf in February 2020 and, despite the difficult timing, has built a cracking reputation for delicious and well‑executed dishes that reflect the surrounding seascape and countryside.
Before pursuing this first solo venture, Tim worked with some of the best chefs in the industry including Paul Ainsworth, Chris Eden and Guy Owen. At The Barley Sheaf he works alongside head chef Dan Hyams, and the two seamlessly blend experienced cooking with the relaxed pub setting. The result is a menu that includes well-crafted crowd-pleasers such as St Ewe scotch egg with spiced pork and curry mayo, and ponzu-glazed Newlyn mackerel with horseradish sauce, pickled cucumber, dashi tomato, ‘nduja and pork skin.
The country inn is decorated in earthy heritage tones with slate flooring and local artwork on the walls – smart enough for occasion dining yet so easygoing that no one would raise an eyebrow if you turned up with a four‑legged friend in tow.
Trencherman’s tip: The pub runs regular live music events and themed parties – details can usually be found on the website.