Keeping it green and keeping it local at the Pandora…

How much do you value your ‘local’? Do you still have a local? Depending on where you live, you may not even have many pubs left in your area. Fortunately, in this part of the world, we still have pubs a-plenty and the Pandora, as well as being an immensely popular watering hole for visitors, is also a much-loved local.

Pubs play a key role within local communities – holding social events, supporting local charities, employing local people and buying services and products from local businesses. And in today’s climate, we also have to work hard at addressing issues of sustainability by adopting ‘green’ practices in relation to energy management, recycling and waste and water consumption. All this is double important, and harder to achieve, when you are in a location as idyllic and ‘off the beaten track’ as the Pandora!

Almost everything we purchase is from companies based in Cornwall which ensures that what we spend creates employment for other local businesses. We actively look for locally produced alternatives to the more commonly seen national alternatives – for example, sell Frobisher's Fusions instead of brand leader J2O.

100% of the staff we employ live within 12 miles of the pub with over 50% living within walking distance which dramatically reduces our carbon footprint. We work closely with other local businesses to mutual benefit including cross selling our services with local B&Bs, holiday cottages and the Falmouth Water Taxi.

Regular fund raising events have enabled us to support local Cornish charities with donations totalling over £3,000 in 2013, including a popular decision to donate the 1p per pint reduction in beer duty to charity! Using our large Facebook following we canvassed our friends, along with our staff, as to who we should support.

We have a robust waste management policy and have achieved a 60% reduction in landfill by recycling cardboard, paper, plastic, metal and glass. Food waste is collected separately for composting and waste oil is made into bio-diesel. We have waterless urinals and movement sensor taps in the gentlemen's toilets and all commercial equipment, including the pub’s boiler, are modern and low energy rated. We have low energy light fittings throughout the building and have installed light sensors in low traffic areas.

You’ll find a dedicated sustainability tab on our website that details our aims and achievements along with links to local businesses and suppliers and a 'how to get to us' section promoting alternative ways of reaching the pub other than by car

We are always looking to improve our green credentials, so if you have any ideas, do please let us know, we value your feedback on all aspects of the Pandora.

Access for all at the Pandora

Did you know that our core menu and wine list are available in different formats?

To try and ensure access for everyone, we have produced large print and Braille versions of our menu. In addition, our staff are also happy to read out the menu and specials boards if that’s more convenient for you.

We have tried to make the Pandora itself as accessible as possible – with a disabled parking bay right outside the main entrance to the pub, plus a disabled toilet – but the building’s age and listing restrictions means that we are limited in what we can do.

For people with special dietary requirements, we have gluten-free and dairy-free versions of our menu available. Our staff are familiar with all the dishes on the menu and will be happy to discuss choices with you.

Please just ask at the bar for help with any of these options. If you think there’s more we could do, or we’ve missed something obvious, do please let us know. We value your feedback and want to make all your visits to the Pandora memorable experiences – for all the right reasons!

For more details, you’ll find our full access statement on the home page of the website and you can download copies of our menus and wine list there too.

Tom’s Cornish Blue cheese bubble & squeak cakes with a cider cream sauce

Welcome to the Pandora Inn’s blog. The Pandora enjoys a spectacular setting on the edge of Restronguet Creek. Parts of the Inn date back to the 13th Century and, with its flagstone floors, low-beamed ceilings and thatched roof it's not difficult to believe that little has changed since that time. While the Pandora's wonderful setting remains unchanged, everything else in this cosy traditional inn is 21st century comfort and quality.

The Pandora Inn’s Chef, Tom Milby, is passionate about using fresh local produce. Tom knows the area like the back of his hand and sources the freshest fish, meat and vegetables from local fishermen, farmers, growers and friends.

Tom says: “We live in an area that has a fantastic range of quality local produce. It means I can use the freshest ingredients to produce great seasonal dishes – and we are supporting the local economy at the same time."

“Through this blog I will be sharing some of my favourite recipes, useful culinary hints and tips and also introduce you to some of our fantastic local growers, producers and suppliers.”

Turning the leftovers into something special!

We all like to produce an impressive spread at Christmas and usually produce far more food than we need. Here's a recipe to help you make use of the leftovers and result in something that’s really delicious - and a lot more interesting than the traditional turkey curry!

Cornish Blue cheese bubble & squeak cakes use up all your leftover vegetables from Christmas lunch, or roast dinner any time of the year!

Tom’s Cornish Blue cheese bubble & squeak cakes with a cider cream sauce

To serve four people

You will need for the cakes:

100g Helford Blue cheese

500g roasted potatoes

100g sprouts

50g Savoy cabbage

100g carrots

All this veg is obviously cooked, and now cold.

1 heaped tablespoon wholegrain mustard

1 heaped tablespoon honey

Salt and pepper

A squeeze of lemon

For the sauce:

Half a pint of Cornish Orchard cider

100ml of double cream

Half a shallot finely chopped

To top it off:

4 duck or hen’s egg.

Roughly chop all the cooked vegetables to about the same size, place in a bowl, crumble in the Helford Blue cheese and combine with the mustard, honey, salt pepper and lemon juice. Mould into tennis ball-sized shapes, then flatten into cakes, or patties, and place in the fridge for an hour.

Put some olive into a frying pan (with a metal handle is best) and get it good and hot before adding the cakes. Brown on both sides (about 5 mins in total) and then finish off in an oven (Which is why you need a metal handled pan!) for 8 mins fan oven 170ºC/electic 190ºC/Gas mark 5.

Meanwhile, put the shallot and cider into a pan and cook until it reduces by half. Take off the heat and add the cream. Then bring to the boil and simmer for 5 mins.

Then lightly poach your ducks eggs (which I prefer) or hen’s eggs.

Serve the cakes on warmed plates, topped with an egg and with the cider cream sauce drizzled around the cakes. Delicious!