The food ethos at the country venue is to produce as much as possible in house, minimising waste and using natural fermentation while the team also pickle and forage for ingredients.
With a focus on seasonality and locality, dishes include house smoked haddock kedgeree fritters with lime leaf mayonnaise, spring onion and pickled chilli to start as well as breaded venison "sausage" with parsnip and smoked bacon remoulade, red cabbage and blackberry ketchup for starters.
Mains feature confit duck leg with celeriac, date, pickled walnut, duck sauce alongside duck fat and caramelised onion hash brown or guests can enjoy corn fed chicken schnitzel with foraged girolles, parsley and shallot salad with roast chicken and truffle sauce.
This Devon-based gastropub also offers a stella drinks range, putting real ale at the heart as well as an appreciation for well-made spirits.
2026 saw the launch of its monthly initiative – The Communal Table. Held on the last Thursday of every month, guests can book seats in the pub's private dining room meaning they have the chance to get to know different people in the community while savouring three courses, served family style across the table.
