The Journey's End Inn Ringmore
Conor originated from Cork.
Living extensively in Australia and Thailand with a background as head chef in one of Australia's top Sea Food restaurants (Pier 9 in Brisbane.) Before taking up a position approximately eight years ago as head chef at Burgh Island Hotel.
Here at The Journeys End Conor’s menu is inspired by the coastline and bordering landscapes of the South Hams with an emphasis on delicacy, simplicity and provenance.
‘Tailored to Your Taste’ no room hire or minimum spend, maximum capacity is 30 people,
large groups will be offered a reduced menu or if preferable-
Whole Suckling pig available (requires one weeks notice)
All Produce is local to somewhere and someplace.
Conor believes it makes no sense to assume, just because a chef says a product is ‘Local’ automatically means that it is superior in some way.
Conor buys his meats, Seafood, Dairy, Fruits, Vegetables and Herbs from a selection of ‘local’ areas because flavour and consistent quality are what count.
Where possible the ingredients are sourced within 30 miles of the pub.
As they say..... “A picture tells a thousand words!”
Fresh local produce expertly combined by Conor to bring you the best seasonal dishes, all year round.