Chef Emily Scott, who used the run the Harbour restaurant in Port Isaac until she sold it to Nathan Outlaw in 2013, has taken on the St Tudy Inn in north Cornwall.
In addition to running the village pub in St Tudy, she will also continue with her private catering business, the Harbour Kitchen.
Scott said: "The St Tudy Inn had a reputation for consistently good food under its previous ownership. I am looking to build on this but also put my own stamp on the customer experience as a whole.
"I would like to create a lovely place to gather, a place to eat and drink in a relaxed and friendly atmosphere, with an ever evolving menu that combines my passion for beautiful, seasonal food. I am lucky to have a young and enthusiastic team and we are working with some great producers and suppliers who are very supportive in what we are trying to achieve here."
Scott will use local suppliers including: Padstow Kitchen Garden, Total Produce, Button Meats, Matthew Stevens, Fish for Thought, Deli Farm charcuterie and Da Bara Bakery.
The pub itself will have stripped back furnishings, simplified colour scheme and fresh flowers on the tables.
Menus are divided into starters, mains and puddings, with main courses starting at £10 at lunch, and £12 at supper.
Typical dishes will include pub classics such as steak and kidney pie or a burger; lemon sole with a herb dressing; and for vegetarians, a squash, chickpea, potato and vine tomato stew. At lunch a selection of lighter ‘from the kitchen' options like Welsh rarebit or omelette are also available. Sunday lunch includes choices like slow roasted lamb, or Sharp's Doom Bar battered gurnard served with rustic chips, peas and tartare.
Lucie Billingsley, previously at the Bistro in Fowey, has joined the team as front of house manager and will also work closely with Scott on the events at St Tudy Inn.