The traditional inn at Sennen has seen a £20k investment over the winter with the kitchen being refurbished and a new pizza oven installed.
Customers will also notice a new menu with the emphasis on locally sourced produce, plus new branding and a new website coming later in April.
Adam Davies, head chef at The First & Last Inn, said:
“We decided to completely overhaul our kitchen and menu for 2017.
“We’ve listened to customer feedback and we’re going back to basics with real comfort food cooked fresh to order which is what diners want.
“This includes grilled dishes, a fantastic range of freshly made burgers and also hand-stretched sourdough pizzas from our new oven.”
The Inn’s general manager, Jon Egerton, said:
“We’re passionate about Cornish produce and we’ve tried to source as much of it as we can from very local suppliers.
“Our burgers are handmade using meats sourced from McFadden’s Butchers, while our vegetables are mostly from Bosavern Community Farm – both just five miles away from the Inn.
“Much of our fresh fish is landed in Newlyn, 8 miles away, and sourced from Stevenson, The Cornish Crab Company and Matthew Stevens, while our pork comes from the award-winning Primrose Herd in Truro.”
One thing on the menu that’s not Cornish is the pizza dough, handmade in Italy and then stretched and stonebaked in-house by Adam and his team.
A takeaway pizza service is also available where customers can order over the phone and collect their pizza from the Inn.
The First & Last Inn’s new kitchen and menu launches on April 1st, in time for Easter.