Good Hotel Guide Review
It’s the commitment to cooking as much as possible on site that distinguishes this small hotel, occupying a former Georgian rectory in the rolling South Hams countryside, between rugged Dartmoor and the beautiful Erme estuary. Chef/patron Richard Hendey and John Raines create ‘very tasty, well-cooked and well-presented’ meals, with breads, pastries, ice cream and truffles produced on the premises. Some ingredients come from the kitchen garden, others are foraged or fished from nearby waters. A nightly-changing menu of Devon produce might include crisp-skinned, slow-cooked duckling, caramelised St Clement’s jus and wild garlic dauphinoise. There’s more food in the modern, ‘very comfortable and well-appointed’ bedrooms, with home-made cakes, biscuits and fruit as well as garden flowers. The ‘excellent breakfast’ runs the gamut from fruit and granola, with ‘special yogurt and very tasty home-made bread’, through smoked haddock and bubble and squeak, to the full Monty (‘also delicious’). Guests pay half-price green fees at Bigbury Golf Club, while fishing, sailing, falconry and horse riding are all possible nearby. (Max Lickfold, SH)
all year, restaurant (dinner only) closed some Sun evenings.
lounge/bar, 2 dining rooms, in-room TV (Freeview), in-room massage, terrace, 1-acre garden, restaurant, bar and lounge wheelchair accessible, no adapted toilet.
background jazz (sometimes live) in public rooms, classical ‘when suitable’.
all ages welcomed, extra bed £15.
allowed in 1 bedroom (no charge), not in public rooms.
Amex, MC, Visa.
B&B doubles from £145, single occupancy discounts. Set dinner £44.50. 1-night bookings sometimes refused on bank holiday weekends.