The story
The Tartan Fox in Newquay serves modern British pub food at Carvynick Farm, A3058, Summercourt, TR8 5AF. The Good Food Guide rates it Good for 2026, and the Michelin Guide lists it as Recommended for 2026. Chef Adam Handling's Cornish pub sits between Truro and Newquay, with a menu built on Cornish produce and Scottish influence.
The kitchen works with growers and producers from in and around Cornwall. The pub's own farm supplies free-range eggs from its St. Ewe chickens, and the grounds grow herbs, vegetables and flowers. The menu changes regularly with the season. The Good Food Guide describes the cooking as bold and harmonious, with Cornish and Scottish ingredients on the same plate.
The guide singles out a haggis Scotch egg with homemade brown sauce among the pub classics, alongside elegant plates such as roast venison loin with celeriac and foraged mushrooms. Mains have included hot-smoked short rib with gherkins and beef-fat onion, and a venison ragù with pappardelle and aged Cheddar. For dessert, the deep-fried Mars Bar with salted caramel and toffee ice cream is the indulgent choice. Cornish Orchard ciders and Truro-brewed Skinner's ales sit on the drinks list.
The building spans two floors, with an open-plan, Scandi-style upstairs room and a series of smaller rooms below. Semi-private dining areas suit smaller parties, while an outdoor barn and a garden tipi cater for larger groups and events. Dogs are welcome, and Sunday lunch is a popular family occasion. Once a month, a fireside feast night sees the chefs cook over fire in front of guests, with family-style service and live music.
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Looking for chef Adam Handling’s Cornish pub? You’d be forgiven for thinking you’d taken the wrong turning as you drive past the self-catering cottages and landscaped grounds of Carvynick Holiday Park. Situated just off the A3058, this refurbished stone-built inn spans two floors, the open-plan Scandi-style layout upstairs contrasting with a labyrinth of rooms below. Overall, it sets the scene for some serious cooking, delivered by a team of relaxed, attentive and knowledgeable staff. Flavours are bold and harmonious, celebrating the very best sustainable ingredients from Cornwall and Handling’s beloved Scotland. Dishes range from pub classics such as a haggis Scotch egg with homemade brown sauce to elegant restaurant-style plates of, say, roast venison loin with celeriac, foraged mushrooms and brambles. Luxurious touches are peppered throughout the menu, cleverly interwoven with fermented and preserved provisions. A diverse line-up of snacks might bring crispy oysters or moreish black-pudding bonbons. After that, a terrine of pasture-raised chicken is complemented by gently poached leeks, brittle chicken skin and a tangy miso sauce, while roasted artichoke soup, decorated with a vibrant ‘waste’ herb oil, delivers a hug in a bowl. Mains are flavoursome and comforting – perhaps a glistening, hot-smoked short rib (bones removed) with gherkins and beef-fat onion or a deliciously intense venison ragù with pappardelle and aged Cheddar. Playful, inviting desserts feature the likes of spiced plum Bakewell tart with clotted cream – although for unbridled indulgence, nothing trumps the deep-fried Mars Bar with salted caramel and a delightfully smooth toffee ice cream, crowned with tiny cubes of fudge and frozen honeycomb. To drink, Cornish Orchard ciders and Truro-brewed Skinner's ales fly the flag for Kernow, while the comprehensive wine list offers an impressive choice from around the globe.
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