Jeremy added: "We are getting better now, but I do ask, if you drop by, to remember this. Your lunch, if it arrives at all, is costing us a lot more than it's costing you. So please be kind?"
Jeremy Clarkson has revealed that he originally wanted to name his Oxfordshire pub something cheeky and "close to the bone".
The former Top Gear star opened The Farmer's Dog, which prides itself on serving fresh British fare, in Asthall on August 23, with curious fans queuing for hours on opening day.
Queen Camilla's son, the food writer Tom Parker Bowles, recently visited the pub to sample the food for The Daily Mail. However, he was also offered insight into The Grand Tour star's financial woes and learned what he nearly called the pub.
Jeremy said: "I saw that view and that was it. This place is costing us a fortune. God knows if we'll ever make our money back.
"We were going to call it The Dog Inn, in honour of the place once being a famous dogging site. But perhaps that was a little close to the bone."
Clarkson has recently found success with his Amazon Prime series, Clarkson's Farm, which offers fans a glimpse into his efforts striking out into agriculture on his 1000-acre Diddly Squat Farm.
It's led to further success with the Diddly Squat Farm shop, which offers everything from clothing and cufflinks to alcohol and candles, all of which are locally produced, according to the official website.
But Clarkson has also landed backlash since opening The Farmer's Dog, with some people complaining about the quality of the food and the long queue times.
One punter even vowed to "never go back" after travelling for hours and queuing for half an hour, only to be told that the kitchen was closed.
The Clarkson's Farm star addressed the complaints in a column for The Times and opened up about the issues linked to opening a pub. He explained that profitability was a "pipe dream" but decided to open one regardless.
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He also highlighted the extreme variations in price between imported and locally sourced food, saying imported black pepper is "about £10 a kilogram", while the home-grown alternative is "ten times more".
Clarkson wrote: "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."
He went on to say that a "business-minded person" would examine these costs and determine that with "British-only rules", a hotdog would be priced at "about £45".
Clarkson explained that as a result of this, he may be losing roughly £10 for each customer who walks through the doors.
