A PUB has said that it has received an 'overwhelmingly positive' response to its new menu.

The Queen Inn at Great Corby launched its new menu on Friday, February 2, with it blending a number of pub classics such as fish and chips or pies, with 'signature' dishes that include roast seabass with shellfish bisque and duck breast. 

The inspiration for this menu came from the village pub's wish to utilise local produce and capitalise on its partnership with the Corby Estate's Garden, located directly behind the pub.

Head chef Kev Bowerbank was on hand to explain more.

News and Star: He said: "Our inspiration for the new menu is deeply rooted in our appreciation for locally-sourced ingredients and our dedication to supporting small independent suppliers.

"We make a conscious effort to utilize as many ingredients from the immediate local area as possible, including meat sourced from local farms and butchers.

"Warwick Bridge Flour Mill and the Great Corby Brewhouse, among other neighbouring businesses, also play a crucial role in shaping our culinary offerings."

The new menu has also been informed by the feedback of the pub's patrons, and Kev discussed how this openness to feedback is what has driven the new selection's early success.

News and Star: The Queen Inn's new smoked venison starterThe Queen Inn's new smoked venison starter (Image: Supplied)He said: "The initial feedback from the first couple of weeks has been overwhelmingly positive. People are genuinely pleased with the diverse selection on the menu, appreciating the well-balanced mix of classic pub dishes and more sophisticated options.

"The entire team is enthusiastic about introducing more customers to the menu. With changes planned to occur regularly, there's a dynamic element that keeps the team on their toes. 

"Overall, there's a collective excitement for what the future holds, as we look forward to building upon the success of our evolving local pub."