Our kitchen is truly ingredient led, with our menu changing daily and weekly based on the best produce available. Wherever possible, our meat is reared and butchered in house so that we can make use of the whole carcass, including the unusual cuts. Our family farm, Fowlescombe, produces organic, rare and heritage breed beef, lamb and pork to the highest welfare, environmental and quality standards. You can find out more about the farm, our farming methods and values on the Fowlescombe Farm website. To keep up with what the animals are up to, follow them on Instagram.

We also source the freshest fish and seafood, primarily from Devon's waters, and enjoy regular deliveries of our organic homegrown Fowlescombe vegetables, ensuring our menus perfectly reflect the changing seasons.

Head Chef Iain Dawson is known for his passion for butchery, fire and smoke. Combined with classical French technique, his long time trusty smoker and brand new charcoal grill oven naturally bring out the best in these special ingredients.

Sundays are for long lunches and good company, and our traditional roast dinner, featuring our home reared meats, organic vegetables and all the trimmings, is served until 4.30pm. We usually have live music on Sunday afternoons starting around 3pm, outside if the weather allows. Keep an eye on our social media for act announcements and timings. In the week we serve a simple light lunch featuring Iain's homemade bread, plus charcuterie and salads from our farm and a hot option.

Our dinner menu changes with what’s in season and what meat cuts, fish and homegrown vegetables we have available, but you can have a look at our sample menu to get an idea.