Pooley-Tolkien-Williams has spent the last decade honing their skills in prestigious kitchens such as Sabor, Angler, and Restaurant Sat Bains, while Daisy brings expertise in branding. Penzance Brewing Co. will continue to operate, with The Star Inn scheduled to reopen just before Christmas, followed by the launch of a full kitchen in the new year. <\/p>\n
The straightforward menu will focus on celebrating locally sourced ingredients and will pay tribute to the establishment’s close ties with local farmers and fishermen. “Fish Fridays” will feature the day\u2019s catch, and Sunday Roasts will offer high welfare meats. <\/p>\n
There are plans for an expanded menu to debut next spring, complemented by beers from the brewery. \u201cWe are deeply honoured to have been entrusted with continuing the legacy that previous owners Pete and Tracey have built over the years,\u201d say the new proprietors. \u201cWe recognize how significant this brewery and pub is to the local community, and we are dedicated to preserving its heart and soul while introducing fresh ideas to ensure it grows and thrives.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
Pooley-Tolkien-Williams has spent the last decade honing their skills in prestigious kitchens such as Sabor, Angler, and Restaurant Sat Bains, while Daisy brings expertise in branding. Penzance Brewing Co. will continue to operate, with The Star Inn scheduled to reopen just before Christmas, followed by the launch of a full kitchen in the new year. […]<\/p>\n","protected":false},"author":1,"featured_media":5472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5471","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5471"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5471"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5471\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5472"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}