Port Gaverne Hotel’s Sustainability & Community Policy

Pubs are often the social and economic lifeblood of rural communities. We believe they need nurturing with care, but that they also have a responsibility to give back to the population that supports them.

In 2014 we set up a new annual Hog Roast on the Beach to raise money for the Port Isaac Carnival Fund. Beer donated by local breweries, pig and trimmings donated by us. All proceeds to the fund. In 2015 we donated substantial sums to the local RNLI by setting aside £1 from every room night booked. For 2016, we’re encouraging visitors to ‘Sponsor a Lobster’. They’ll get their own lobster when they visit and all proceeds go to ultra local charities and good causes.

For us, sustainability makes business as well as ethical sense. It’s not a policy so much as an inevitable consequence of our entire food approach. If you’re in the game of producing great food in Cornwall, why would you source food from anywhere else unless you absolutely had to? Local produce is at the heart of everything we do at Port Gaverne partly because we’re surrounded by incredible fruit, veg, meat and fish suppliers, but also because we all need to reduce our food miles. Local means fresher, less treated or processed and, therefore, tastier. Everyone wins: customer, local economy, the environment.

Local sourcing is essential

We have strong, close relationships with suppliers on our doorstep and across Cornwall. We also boost the local economy as a vital employer with 25- 40 full and part time staff, depending on the season.

Our mantra is ‘Fresh off the boat, straight from the farm, foraged this morning.’ We offer seasonal, coastal, no-ego food and upgraded pub classics. Dishes are cooked simply and with integrity by a team who’ve learned their trade under top Michelin-star chefs.

Using the best of what’s closest to you is the way to people’s culinary hearts. It’s why our team draw lots every morning to see who’s going foraging, who’s going mackerel fishing off the rocks and who’s going to meet Dennis when his boat comes in. The result: unbeatably fresh produce, unmistakably Cornish flavours. Pub grub meets the best ingredients any chef could wish for: grown, raised and landed right here in North Cornwall. All washed down by a wine & drinks list that alongside rarities and favourites always showcases local ales, beers and Cornish ciders.

Front of house emphasise the pedigree of the ingredients from our main suppliers:

Dennis Knight, Port Isaac;
Wing of St Mawes; our own lobster pots in the bay
Philip Warren, Launceston
Fruit & Veg
West Country Fruit Sales

Constant consultation with our suppliers informs our daily & seasonal menu changes. Suppliers are encouraged to recommend based on their expert local knowledge. We believe this gives our customers the best possible produce while boosting the local economy & a sense of community – which is a pub’s job.

And our green credentials?

Apart from keeping food miles down, we recycle wherever possible, including waste oil, and we’ve invested £10,000+ in new super efficient boilers. All toilets are water saving and all water is metered. There’s always more to do (we’re looking in to renewable energy sources at the moment), but we’ve made a start.