Good Pub Guide Recommended
Why can't every pub get it this right?' asks one of our readers, while another says always a very special occasion to come here, even if that occasion is just for a pint and a chat.' Still run by the charming Mr Groves and his helpful, courteous staff it continues to attract a wide mix of customers and you must book to be sure of a table. Many are here for the top-class food but they keep local beers and, particularly, exceptional wines, too. If you want just a glass, they' ll open any of their 400 wines from an extraordinarily good list, and there's also an unlisted collection of about 500 well aged, new world wines that the landlord will happily chat about. St Austell Dartmoor Best and HSD and a guest from Red Rock tapped from the cask, a farm cider, many sherries and some unusual spirits. As the pub is on the edge of Exmoor, there are plenty of good sporting prints on the salmon pink walls, some antlers, other hunting trophies, stuffed birds and a couple of salmon rods. There are bare boards on the left by the bar counter and daily papers to read, tables partly separated by stable-style timbering and masonry dividers, and a carpeted area bit on the right with a woodburning stove in a big fireplace; maybe unobjectionable background music. Big windows keep you in touch with what's going on out in the quiet town centre (or you can sit out on the pavement at a couple of metal tables). A small suntrap back courtyard has a few picnic-sets.
Good Pub Guide Food
Delicious food using their home-bred meat might include filled ciabatta rolls, chicken liver and foie gras parfait with pickled wild mushrooms, quail egg and port wine syrup, bresaola with parmesan, olives, sun-blush tomatoes and mustard ice-cream, omelette arnold bennett, burger with serrano ham, mozzarella, tomato chutney and chips, guinea fowl supreme on puy lentils with confit garlic and red wine sauce, bass with razor cleam and seared scallop, truffle purée and sauce vierge and puddings such as chocolate brownie with coffee ice-cream and lemon tart with blood orange posset, iced lime parfait and Pimms and elderflower sorbet.