According to Josh the new concept, which has replaced the pub’s previous tasting menu, has been designed to offer customers more diversity in their meal, with a reduced cost and fewer courses.
“Doing away with the previous tasting menu wasn’t a decision we took lightly. As a team we talked about the new menu for about a year before introducing it, but we believe it was the right call,” he says.
“What we have done with the chef’s menu is increase the quality, and created something that offers diners a more interesting choice.”
The chef’s menu is available in three forms. A vegetable option, priced at £50, includes potato with ewe’s curd and garden vegetables, and gnocchi served with broccoli and sesame.
A classic menu, priced at £60, includes dishes of lamb with kimchi and wild garlic; and pork belly with scallop and soy. And a fish and shellfish selection, priced at £65, starts with Porthilly oysters and includes a dish of razor clam served with rhubarb.
As well as being chef-patron at Pony and Trap, Josh also runs award-winning fish and chip restaurant Salt and Malt, and the vegetable-centric Root.