The Oxenham Arms

Review

A scheduled ancient monument, this ivy-clad building in a hamlet near Okehampton has been an inn for more than 500 years. The 'enthusiastic' owner/manager, Mark Payne, has refurbished it with 'remarkable attention to detail'. The bedrooms, each named after a rare-breed animal (Hereford, Rhode Island Red, etc), are 'well appointed'. All have a new bed (there are three four-posters), 'treasured' antiques, contemporary finishes (and a modem connection for 21st-century visitors). The Ox, as it is known locally, has a beamed and panelled bar, mullioned windows, a large granite fireplace in the main lounge, a monolith set in the wall of the smaller lounge. The restaurant, Burgoyne's, is in the 'great hall'. The chef, Carol Eagles, uses meat and vegetables from the hotel's own farm, its new kitchen garden, and local producers, for her daily-changing menu of modern dishes, eg, coarse pork pâté with pickles; coq au vin, roast potatoes. There are lovely views from the extensive gardens. (JE)

This hotel accepts discount vouchers which entitle readers to a 25% discount off their normal B&B rate. Each printed copy of the Guide contains six vouchers worth in total about £150. BUY THE GUIDE