Starters have featured Lyme Bay king scallops, wrapped in pancetta on green pea puree with mint and brown butter and rope grown Brixham Farm mussels steamed in white wine with parsley, shallots and cream.
Main dishes have included a roast rack of home-reared Jacob lamb with bashed carrot, parsnip and butternut squash with mint sauce or whole roast partridge stuffed with herbs (on or off the bone) with sticky red cabbage, potato mash and parsnip crisps.
Sweet-toothed diners can be treated with a classic baked caramel custard with oranges in cinnamon syrup or steamed marmalade sponge and proper custard made with the pub’s hens’ eggs.
