Percy's Organic Restaurant

LIGHT, SEASONAL AND 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 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.

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PERCY'S CUISINE HAS WON NUMEROUS AWARDS

WE ARE COMMITTED TO GROWING AND SOURCING ORGANICALLY

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 2013

"Excellent cooking in an alluring setting"

Modern British

Cooking Score 4

Lauded as the 'place to get away from it all', the Bricknell-Webb's Devon retreat has been chugging along personably for almost two decades.  Visitors love everything about it, from the extensive estate populated by horses, sheep, pigs and dogs to the old house where wood-burning stoves add wamth to the atmosphere.  Local ingredients power Tina Bricknell-Webb's kitchen - many of them provided by the estate.  These are worked into fixed-price, limited choice menus that change daily.  Wild mushroom and pork liver parfaait with sage toast, marrow, bean and onion chutney, and fillet of cod in tarragon and spring onion batter are typical of the plain-speaking style.  Meat choice is often home-reared organic lamb, cooked pink and served with rosemary jus.  Desserts are spot-on, and might feature white chocolate and cardamom pannancotta with mixed berries and blackcurrant coulis.  Tony Bricknell-Webb can be relied upon to supply just the right bottle of wine (from £20).

VIEW SAMPLE MENU
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AWARD-WINNING CUISINE

  • MICHELIN RATED
  • MAY 2013 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

OUR ACCREDITATIONS

Percy's Accreditations