Gurnard's Head

Owner/licensees: Charles and Edmund Inkin

Tenure: Freehold

Head chef: Matt Williamson

Covers: 65 inside, 35 outside

Covers per week: 700 (peak)

Wet: dry split: 33:67

Best-selling dishes: pork rillettes, shallot relish, toast (£6.45); hake and chips (£10.50); confit of duck leg, celeriac, runner beans, sauté potatoes (£12.95); pot-roast collar of pork, choucrôute, fennel salad (£12.45).

On the menu: The menu changes regularly (sometimes daily) and depends on the catch of the day. It includes squid fried with ink aïoli and toasted almonds. Local produce and unusual cuts of meat are popular.

New for 2008: Plans to increase the wine list from 40 bins to about 50 bins and to develop an outside dining area.

Best business idea in 2007: Sunday

Sleep-over offer, including Sunday lunch, supper, room and breakfast on Monday.

Chef's favourite ingredients: Herbs, salads and vegetables grown for the pub or picked by foragers. Muscat grapes, freshly-dug organic horseradish, seabeet, chickweed and rock samphire. In summer, gorse flowers and wild violets.

Three things that make your pub stand out from the crowd: Original, yet traditional, food at sensible prices; a great position in outstanding countryside; the right internal environment - relaxing pub atmosphere with fireplaces and unobtrusive service.

Best-selling beer and wine: Tribute (St Austell Brewery); Betty Stoggs (Skinners Brewery), both £2.50 a pint; Domaine des Cassagnoles, Cotes de Gascogne, Sauvignon Blanc Colombard, £13.75; Domaine Mordoc Merlot from the Languedoc, £13.75

Extras: Seven bedrooms, giving the pub an occupancy rate of at least 97% in the

four-month period from 1 July - 31 October.

Gurnard's Head Treen, Nr Zennor, St Ives, Cornwall, TR26 3DE 01736 796928 www.eatdrinksleep.ltd.uk​