THE RESTAURANTimage of hotel

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MODERN ARCHITECTURAL EXCELLENCE COUPLED WITH TRADITIONAL COUNTRY HOUSE COMFORT OFFERS TWO INVITING DINING AREAS.

The award nominated extension featuring oak floors, douglas fir doors, ash & zinc bar and pine beams gives a spacious clean airy feel to the lounges, bar and elevated lounge areas.

In total contrast, the lower ceilings in the older part of the building, solid oak-backed chairs, crisp table linen, glass domed butter dishes and woodburning stove sets the scene for relaxed informal dining in a cosy yet uncluttered atmosphere. A non-smoking policy is operated throughout the premises.

LIGHT, FRESH, SEASONAL & EXCITING SUMS UP THE STYLE OF THE COOKING.

The commitment to only grow and source organically and to select the very best local suppliers, gives Percy's a unique edge in treating you to a memorable meal. Tina's natural affinity and daily connection with the land ensures that her succinct menu is the very essence of local produce. Widely regarded as Devon's top female chef, the unrivalled dining experience at Percy's creates a new recipe for elegance and excellence.

Tina Bricknell-Webb's home reared lamb is a masterclass in organic farming. Veterans of Devon's versatile weather, the fabulously marbled meat of this Jacob / Suffolk / Texel bespoke X tastes simply outstanding. A wide selection of seafood, clear eyed and fresh with ocean spray, is bid for at the daily fish auctions at nearby Looe and returns with Tony carefully packed in ice. Freshly laid eggs from our Black Rock chickens are collected each day, as are ochre yoked Indian Runner duck and goose eggs (an Embden / Buck Back X) between February and June. Food of this pedigree is rare. The home-grown vegetables, herbs and salad leaves are picked two hours before service, whilst organic duck and chicken are sourced from Exmoor. At certain times during the year a number of wild mushrooms including ceps, wood hedgehog and honey fungus are collected from the woodlands. Game is also in abundance and roe deer and rabbit taken straight from the Estate feature regularly on the menu.

Percy's home reared pork has been going from strength to strength. 'Doreen' & 'Lucky' - The two pedigree 'Large Black' sows bought in the summer of 2004 have both produced litters of ten piglets that have now had their own offspring. These grow fatter each day in their own piggie heaven of dense woodland, feasting on organic feed, acorns, beech bark, chestnuts and other natural goodness. Fantastic steaks, loins, sausages, terrine, hams & bacon are already being enjoyed and salami, Parma ham, rillettes and authentic pork pies are imminent! For and interesting read, click here.

If you fancy an eclectic mix of succulent pig meat and deeply flavoured lamb then our meat boxes come in either a £30 or £50 size. These can contain everything from our gluten-free Pork sausage right through to traditionally cured organic bacon and boned & rolled shoulders all delivered directly to your door - just click here

Special diets are willingly catered for, preferably with a little notice. Please click here for details on our organic mail order service.

17th IN THE INDEPENDENT'S 50 BEST UK GOURMET RESTAURANTS. WINNER OF BEST SUNDAY LUNCH AT THE 2005 OFM AWARDS. JOHANSEN'S 2003 EUROPEAN RESTAURANT OF THE YEAR. SATURDAY TIMES 2002 RESTAURANT OF THE YEAR. 2003/4 ORGANIC RESTAURANT OF THE YEAR.