Welcome to the Polgooth Inn a classic old Cornish village pub set in a beautiful rural valley between St Austell and Mevagissey.
Inside you'll find comfortable, relaxed surroundings, and a warm friendly atmosphere; a great place to meet for a drink with a glass of wine or a pint or two, a quick lunch time bite, or a long lingering dinner with friends and family.
You can enjoy cosy open fires in the winter months, and the summer overlooking stunning views listening to live music in our beer garden.
Please inform us if you are bringing a dog when booking as Well-Behaved quiet dogs are welcome.
Our traditional 16th Centurypub and Polgooth (meaning Goose Pond in Cornish) are steeped in history. By the eighteenth century the village had the richest mine in the United Kingdom and was celebrated as the greatest tin mine in the world. The Inn was used as the Pay House, and this was rumoured to have nearly caused a revolt by the miners’ wives as their husbands were spending their wages on beer and sandwiches before returning home.
History tells us that the bar was shared by chickens, ducks and even the odd horse, with many locals still remembering having to wipe their feet on the way “out” of the pub. Although sounding a little gruesome, they all loved the place. Check out this film from 1967 with David Rowe the land Lord at the time with some rather strange customers Click here
Our Kitchen Garden
Make mine a pint of vegetables! by Sam Corfield
Picture this: you’ve popped into the Polgooth Inn for a swift drink or a bite to eat! If you’re lucky enough you’ll spot my beard(attached to my face), rambling on about vegetables and offering unusual edibles to try.
So what’s going on here?
Since Tanya and Alex (Landlady & Landlord) have been at The Polgooth Inn there has always been some sort of vegetables/herbs/fruit growing in one way or another, but very much on a small scale.
Then in 2015 I arrived! I mean, I pretty much arrived when I was 18 but for recreational liquid consumption and not vegetable garden creation!
I didn’t particularly grow anything at first; I looked at what was growing and made a plan for winter.
In early 2016, shin deep in mud, I started on a new vegetable garden. It would be in full view of the pub garden, complete with gravel paths and raised beds.
I find the biggest part of growing your own produce at any business is promoting it to you, the customer. This can be done with information boards, on the menu, social media or a view able garden. Without these you could grow copious amounts of veg which then appears on a menu without a single person appreciating where it’s been grown!
So what do we grow?
We grow some fairly standard vegetables (with a twist) and some not so standard ones. This year has seen potatoes that have purple and red flesh, rainbow carrots, Cucamelons, round cucumbers, purple beans, multi coloured corn to name but a few.
The one thing I’m rather proud of, apart from my beard, is managing to grow nearly all the cucumbers used in the kitchen over this summer. It’s a lot, 1678 straight and bendy ones, all grown on site with zero food miles and plenty of flavour. It wasn’t easy but it proves that you don’t have to buy them in!
I try to not grow anything normal but what is normal? Normal is boring! Normal is commercially developed varieties that we all buy from the supermarket!
Why grow red tomatoes when you can have heritage, colourful and flavoursome varieties? Or green mange tout when you can have super sweet yellow or earthy purple varieties?
Since the new garden was built we’ve expanded even further. We currently have two polytunnels with a third on the way and a new field for larger crop quantities.
For 2018 we should have a new, more organised herb garden that the chefs can access straight from the kitchen as well as a large fruit enclosure!! The new tunnel will have miniature kiwis, lilac bell peppers and more heritage tomatoes.
Over the years, most restaurants and pubs with large kitchen gardens were high end, Michelin-starred/celebrity chef owned establishments but this is slowly changing.
Over the past three years the kitchen garden at The Polgooth Inn has expanded perfectly as we test different crops, their financial viability and how they fit onto the menu.
If we can provide healthy, fresh and unusual crops on site and help educate adults, children and other businesses to give it a try, then that’s not too shabby.
It’s also not a bad excuse to pop in, play spot the beard and have an alcoholic beverage!!