The story
In the quiet parish of St Kew, near Bodmin, the St Kew Inn has been part of the landscape since around 1460. This traditional village pub retains original features like a glorious open fireplace, where logs crackle on cold winter days, offering a warm refuge for walkers and locals alike. The tranquil setting, with beautiful secluded gardens in the shadow of the parish church, provides a perfect spot for al fresco dining when the Cornish sun appears.
The kitchen at the St Kew Inn takes great pride in the quality and presentation of its British cuisine. Ingredients are sourced locally wherever possible, with the freshest seasonal produce arriving daily. The team delights in offering a selection of delicious dishes, served across four internal dining areas or in the charming gardens during fine weather. This commitment to quality has earned the inn a place in both the Michelin and Good Food guides, a recognition the team is very proud of.
The bar reflects the pub's Cornish roots, serving a range of ales from the St Austell brewery, including the award-winning St Austell Tribute. Alongside cask ales and draught beers, you will find local ciders such as the famous Cornish Rattler from Healeys Cider farm. A fine range of hand-picked wines and unexpected spirits, including Tarquin’s handcrafted Cornish gin, round out the offering. Whether you are stopping for a pint, a glass of wine, or a full meal, the team – including Sarah, Hugo, and Humphrey – offers a genuine welcome.
Recognition
Ambience
Details
History
The stone-built St Kew, dotted with hanging baskets, and with an expansive trestle-tabled garden full of mature trees behind, dates from the reign of Edward IV, and aims to cover as many of the requirements of a village pub as possible. There are four dining areas, all imbued with an infectious air of country-inn conviviality, and the kitchen also works to the principle of broad choice. In between the chicken Caesar salad, beer-battered haddock and short-rib cheeseburgers with pickles and fries, there are some more speculative options for the adventurous: raw scallop with ponzu, brown crab emulsion and apple; beetroot gnocchi with courgettes, romesco and feta; pork chop with pea and bean fricassee, Cornish new potatoes and cider sauce, for example. Desserts cover a lot of ground, from sticky toffee pudding with toffee sauce, ginger crumb and clotted cream to poached pineapple with coconut ice cream. There's usually some Cornish cheese too (perhaps Trelawny from Whalesborough Farm Foods in Marhamchurch), while Sunday roasts might bring apple-smoked sirloin and rare-breed pork belly with their time-honoured seasonal accompaniments – all cooked with consummate care and attention to detail. Local beers and ciders are the jewels in the crown of a drinks list that also takes in some well-chosen mainstream wines.
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