Percy's Organic Restaurant

LOCAL, HONEST, SEASONAL & FRESH, SUMS UP THE CUISINE

The commitment to grow and source organically and to select the very best local suppliers gives Percy's a unique edge in offering you a memorable meal using ingredients with integrity. Tina's natural affinity and daily connection with the land ensures that her succinct menu is the very essence of both organic and 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.

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PERCY'S CUISINE HAS WON NUMEROUS AWARDS

WE ARE COMMITTED TO GROWING AND SOURCING ORGANICALLY & LOCALLY

THE RESTAURANT

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 and bar areas.

In total contrast, the lower ceilings in the older part of the building, solid oak-backed chairs, crisp table linen, and woodburning stove sets the scene for relaxed informal dining in this fabulous organic Devon restaurant with rooms in a cosy yet uncluttered atmosphere. A non-smoking policy is operated throughout the premises.

Percy's Good Food Guide entry 2015

"Pedigree ingredients in an alluring setting"

Modern British

Cooking Score 3

The Bricknell-Webb's west Devon farmstead, conjured out of a dilapidated ruin in the 1990's makes a wonderfully remote bolt-hole.  They run it industriously as a working farm, with fresh produce, livestock and egg-laying hens all pitching in, as well as a cookery school and boutique hotel.  A modern lounge area leads into a more obviously ancient cottagey dining room:  its white walls hung with food-themed prints, a ginger cat peeping in at the window.  Tina Bricknell-Webb cooks a fixed dinner menu of four or five courses, depending on whether you've room for cheese, with pedigree raw materials in the starring role.  New season's asparagus bathed in scented bearnaise is outstanding, and might be followed by a serving of crab and smoked salmon on luxuriant saladings, and then pink-cooked Barbary duck breast in an orange and thyme glaze.  Strawberry shortcake with vanilla ice cream might close the show.  The short wine list opens at £20.

VIEW SAMPLE MENU
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AWARD-WINNING CUISINE

  • MICHELIN RATED
  • MAY 2015 TRIPADVISOR EXCELLENCE AWARD
  • 9/10 AWARDED BY GILES COREN
  • ORGANIC RESTAURANT OF THE YEAR.
  • 17th IN THE INDEPENDENT'S 50 BEST GOURMET RESTAURANTS
  • JOHANSEN'S EUROPEAN RESTAURANT OF THE YEAR
  • SATURDAY TIMES RESTAURANT OF THE YEAR
  • GOOD FOOD GUIDE LOCAL PRODUCE CHAMPION
  • ASSESSED FOR GLUTEN FREE ACCREDITATION