Jeremy Clarkson shared a stern warning following an unfortunate incident at his new pub.

The 64-year-old former Top Gear presenter made headlines by acquiring the historic pub for under £1 million. This newly launched establishment, which recently reopened its doors as The Farmer's Dog, was previously known as The Windmill.

Clarkson's caution comes in light of a recent mishap involving a newly installed oven, which was positioned directly under a smoke detector.

He took to X to warn his followers: "Publicans. When installing a new oven, ensure it's not positioned under a smoke detector. Or you will end up spoiling the dining experience for your customers.

His followers were quick to poke fun at the issue, playfully suggesting that Clarkson might be better off behind the wheel of a fast car than managing a pub.

One person wrote: "Sometimes the scope of his engineering genius... knows no bounds ..." Another person chimed in "Looking forward to the first series of Clarkson's Pub." A third person joked: "Nobody wants a burnt dinner."

Meanwhile one of his followers advised: "I've been there and back myself Jeremy. It's far easier moving the smoke detector though. As a publican, the trick is to hang on to your customers after the novelty of a celebrity host dining experience wears off good luck."

Jeremy has faced several mishaps, receiving a wave of complaints from frustrated fans about long queue times and food quality. Despite this, he remains dedicated to using only locally sourced ingredients from British farmers.

He wrote in his column with the Times: "If I butcher one of my own pigs and turn it into sausages, each one of those sausages will arrive at the pub costing 74p. If I buy imported pig meat then the cost of a sausage is 18p. It was the same story everywhere.

"Now a business-minded person would look at these costs and realise that with British-only rules in place, a hotdog was going to be priced at about £45. But I'm not a business-minded person. So I just filled my heart with hope," he added.

However, he has also grappled with water issues and concerns about rising electrical bills. As he put it, "We never think about it-until you switch everything on in your new pub, and the massive extractor fan above the ovens shuts down, which, for safety reasons, cuts off the gas supply too. This makes cooking a challenge. 'Challenge?' our hired chef scoffed. 'It's impossible.'"