Busy, busy, busy! There’s lots happening at the Pandora over the summer months, so here are some dates for your diary:
Monday 11th May – Morris dancing from 9pm
Sunday 31st May – Live jazz with Kimberly Oram from 2pm
Saturday 20th June – the ‘Inn to Inn Swim’!
Sunday 21st June – Father’s Day
Tuesday 23rd – Saturday 27th June – J Class Regatta
Sunday 2nd August – Pandora Cup
We’ll post more details nearer the time!

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Easy Mini Sponge Pud

Serves 4

The steamed honey and pecan nut pudding with apple compote on our menu is extremely popular, so we thought we’d share the recipe with you. A lot of people frown on the use of microwaves, but there are times when they are the perfect tool for the job – and this is one of them! 

For the pudding

  • 115g sugar
  • 115g butter
  • 2 eggs
  • 115g self raising flour
  • Zest of one orange
  • Zest of one lemon
  • 4 tablespoons honey
  • 1 tablespoon (finely chopped) pecan nuts
  1. Cream the sugar and ...
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St Piran’s Day – 5 March

Live music from 7.30pm

Cornish singer Sue King will be performing live at the Pandora

Sue has been singing and playing Cornish Folk songs as ‘Sue White’ since moving to Cornwall in 1979. She has played in clubs, concerts and folk festivals across the UK, and abroad, and has performed on local and national radio www.cornishsinger.com

Check out our specials board for ‘Cornish Favourites’

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Sir Charles Lemon… and the Pandora Inn

The rather fine portrait that looks out across the Upper Deck dining room is that of Sir Charles Lemon, 2nd Baronet Lemon of Carclew. John Milan, who owns the Pandora Inn with Steve Bellman, recently bought the portrait at The Truro Auction centre for an undisclosed sum. Read on to find out its historical connection to the Pandora Inn… 

Born in September 1784, Sir Charles was a British Member of Parliament for several constituencies, and a baronet. He lived a ...

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Poacher’s Broth

This is a great time of year for game. It’s healthy, lean meat and, if you are lucky, might arrive on your doorstep for free if you have a friendly farmer or shooter who might drop off a brace of pheasants or a couple of rabbits. This dish is warming and hearty and utterly delicious. You can use pheasant, or pretty much any game, although rabbit is especially good, so give it a go.

You will need:

8 pheasant legs
25g ...

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