Husband and wife team, Paul and Emma Ainsworth, have reopened The Mariners pub in Cornwall’s Rock with a focus on British classics that champion local produce, taking over from chef Nathan Outlaw.
Paul and Emma Ainsworth took over the historic pub from fellow chef, Nathan Outlaw, following five successful years of trading.
Renowned for his restaurant Paul Ainsworth at No.6 in Padstow, Cornwall, the chef won the restaurant a Michelin star in 2013. Also operating The Townhouse guesthouse in Padstow, The Mariners will be the Ainsworths’ third site.
The 130-cover restaurant, which looks over Cornwall’s Camel Estuary, will be open daily, offering breakfast, cream teas and an all-day menu.
Designed by Paul Ainsworth and joint head chefs Joe Rozier and Tom Dawes, the all-day menu will feature large plates such as battered Cornish haddock with triple cooked chips; Cornish Thornback ray wing with potted shrimp butter; ‘The Dog’s Pollock’ hotdog with pickled cucumber, dill and parmesan; and a Goan chicken curry with braised rice, kachumba and homemade naan breads. There will also be a choice of side dishes, a children’s menu and a blackboard of daily specials.
A selection of small plates, salads and sandwiches will also be available including Cornish rarebit on toast; ½ pint of crispy king prawns with red chilli and seaweed mayonnaise; Duck liver parfait with Cornish Orchards jelly and grilled toast; Ainsworth’s ‘Croque Monsieur’; Buttermilk chicken with garam masala and chipotle mayonnaise; and The Mariners’ Scotch egg.
A selection of homemade pies will be prepared daily such as aged beef dripping pudding with a Porthilly oyster and red wine gravy; Cornish ‘Toad in the Hole’ with clotted cream mash potato, Bramley apple and onion gravy; and a warm pork pie with piccalilli.
The menu’s ‘From the Ox’ section will feature items cooked over a charcoal barbecue featuring The Mariners’ burger with smoked bacon and Davidstow cheddar and a Cornish cured bacon chop served with soy glazed pineapple and a fried St Ewe’s egg.
Highlighting Cornish ingredients, a ‘500 yards that way’ section will give prominence to neighbouring harbour, Porthilly.
A traditional beef roast will be available for Sunday lunch with alternative options such as chicken, lamb and pork varying weekly.
Entitled ‘& Custard’, the dessert menu will be a nod to Paul’s nostalgic childhood memories of custard-based puddings offering profiteroles with vanilla custard and dark chocolate sauce; spotted dick made with aged beef suet and glazed in verjuice caramel; The Mariners’ trifle with hundreds & thousands and a ‘3 apples’ pie.
Breakfast is set to include porridge with bananas, raisins and peanut butter; homemade English muffins with smoked salmon, hollandaise and chives; and The Mariner’s take on a ‘Full Cornish’ fry-up. The ‘Cream Tea’ will be a twist on a classic Cornish afternoon tea with a sweet and savoury option served with either homemade seasonal chutney or local jam.
With a focus on Sharp’s Brewery, which owns the pub, guests can will have the opportunity to choose between signature draughts including their Doom Bar Amber Ale, Atlantic Cask Pale Ale and Wolf Rock Red IPA.
Bottled beers on offer will include a local Champagne lager also by Sharp’s Brewery called the Camel Valley Pilsner alongside Aspall Premier Cru Cider, Sea Fury, Blue Moon Belgian White; Vedett IPA and La Trappe Trappist Blond and an alcohol-free Cobra Zero.
Curated by the group’s sommelier, Elly Owen, an international wine list will comprise of 26 bins, with 17 available by the glass from £4.95, and bottles from £19.95.
A selection of soft drinks and spirits will also be available.
The interiors have been created by Emma Ainsworth in collaboration with renowned designer Eve Cullen-Cornes and design company Concord Interiors to offer a warm and welcoming environment. The addition of oak panelling and antique lanterns will give The Mariners a classic pub feel while the colour palette across both floors will feature accents of warm reds, coppers, deep blues and greens which are complemented by stunning papered finishes.
Paul Ainsworth said: “Emma and I are so excited to be reopening The Mariners this May. I’m lucky enough to have an amazing team at the helm, including two incredible head chefs, Joe Rozier previously at No.6 and Tom Dawes who has worked at Rojano’s in the Square for the past 7 years.
“The Mariners has been an institution since the 90’s and I’m so thrilled to be a part of its great history and to continue working with one of the world’s best breweries, Sharp’s. I plan on keeping this Cornish jewel a destination for the local community and holidaymakers alike and look forward to welcoming guests on the 16 May.”
The Mariners opened on 16 May.
