Hour Glass sourdough & Jersey cream butter £4
Triple-cooked chips & Beer-naise mayo £5.50
Gordal olives £4
To start
Baked & preserved beetroots
Toasted walnuts, goat’s curd, mixed leaves, apple balsamic dressing £8
Chicken & pork rillettes
Pickled mushrooms, toasted sourdough & herb oil £9
Gurnard cured in cider & seaweed
Fennel salad, dulse mayonnaise £10
Homity Pie
Twice-baked Quicke’s Mature cheddar soufflé, leek cream, potato crisp £10
Steamed Mussels
Cider & leek cream, wild garlic £10
Mains
Grilled & BBQ Celeriac
Chestnut mushrooms, pearl barley, wilted greens, lemon & herb dressing £18
Steamed Mussels
Cider & leek cream, wild garlic £20
Roast Hake
Pomme Anna, purple sprouting broccoli, cider & smoked mussel sauce £26
Merguez Sausage
Roast mutton from Huxham, braised chickpeas, sautéed chard, herb & mustard salsa £24
8oz Dartmoor Rib-eye Steak
Triple-cooked chips, mixed salad, peppercorn sauce £29.50
Please let us know about any allergies or dietary restrictions
A discretionary 10% service charge will be added to your bill
Our Suppliers
We’re incredibly lucky to work with some amazing suppliers in and around Exeter and the south west:
Our menu centre around local organic vegetables & salad (& occasional fruits) from Shillingford Organics just up the road in Ide and Milestone Market Garden a few miles further away in Chudleigh. Our potatoes are grown in Devon and come via Williams Potatoes in Starcross.
The beef for our steaks comes from the Dartmoor Farmers (a co-operative incorporating around 100 small farms who focus on rare breeds including South Devon, Devon, Belted Galloway and Red Angus) via Goosemoor, who butchery unit is based just opposite Darts Farm.
Most of our wet fish comes from Flying Fish Seafoods. Based in east Cornwall they specialise in sourcing from day-boats landing into markets across the south west (our fish is mostly sourced from Newlyn, Plymouth & Brixham). For scallops we use the Hand Dived Scallop Co. in Brixham; crabs and lobsters we get direct from Greendale Farm Shop; mussels are from River Teign Shellfish & St Austell Bay.
A lot of our meat comes from Fordmore Farm Shop in Cullompton. They supply us with their own Longhorn Beef Rumps, Jacob lamb from near Sidmouth, Saddleback pork from Kentisbeare, venison from Ashill, organic chickens from Wood Green and free-range ducks from Beech Ridge.
Milk and cream come from the Jersey herd at Taw River Diary near Okehampton, whilst our cheese is from Country Cheeses in Tavistock.
Mushrooms are from Forest Funghi in Dawlish (or if we’re lucky, picked by us around Haldon Forest). Our eggs come from Random Cottage in Exeter.
Flour for our bread, pasta, pastry etc comes from the South West Grain Network via Stoate’s inShaftesburyand Fresh Flour in Ashburton.
Devonshire Food
We really value our local food heritage and love to discover and recreate local recipes. Here’s a little background on some of the dishes on our current menu.
Devon Pork Pie
A classic pork pie given a Devonshire twist with the addition of apples and cider.
Homity Pie
Devon’s answer to the pasty, is the Homity Pie (sometimes called a Devon Pie), a shortcrust, open pie filled with leeks & potatoes, covered in cheese and then baked in the oven. Some believe it originated with the Land girls of the Second World War but whatever its exact origins, it certainly rose to popularity thanks to the opening of Cranks Vegetarian Restaurant in London in 1961.
Devonshire Dumpling
A very tasty, filling and economical pudding which was popular at the start of the 1900s. A Devonshire Dumpling is a celebration of two of the county’s finest ingredients: apples & clotted cream. Traditionally an apple would be wrapped in pastry, baked in the oven, then served hot with cream on the side.