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"
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).