The Duck at Yeoford

The story

The Duck at Yeoford Award-Winning Modern British Pub in Devon

The Kitchen and Key Figures

The Duck at Yeoford serves Modern British cuisine within a multi-roomed 1860 free-house set in the Devon countryside. James and Sarah Parkinson manage this village hub near Crediton, where the Good Food Guide notes a warm family vibe and resourceful cooking that makes the most of regional produce. The kitchen rotates lunch and dinner specials while anchoring its offerings around staples like the Creedy Carver Confit Duck Leg Cassoulet, a dish that exemplifies their Modern British approach. Guests often start with a hunk of warm focaccia alongside bar bites such as Duck Bon Bons with hoisin mayonnaise or chorizo and macaroni croquetas. The presence of a Pub-Up-Shop on-site reinforces the focus on local provenance, allowing the staff to source ingredients directly from the community.

The Building and Dining Rooms

The property dates back to 1860 and sits just a short walk from Yeoford Station on the Tarka Line. Interiors provide several distinct spaces, including a private dining room for larger gatherings, while the exterior features a covered Duck Shed and a beer garden equipped with a children's play area. This layout supports a flexible service model that accommodates everything from quick takeaway orders to leisurely Sunday roasts featuring pink sirloin beef and giant Yorkshire puddings. The kitchen maintains high standards for Modern British cooking while keeping prices accessible for a village setting, a balance that has earned gold awards for hospitality and takeaway excellence.

Drinks and Desserts

For special occasions, the team prepares bespoke menus featuring items like tournedos Rossini and oysters upon request. The bar emphasizes local flavor with Muddy Duck, a house-label ale brewed by the team alongside a selection of Devon lagers and Sandford cider. Wine lovers choose from over forty bottles, nearly half available by the glass, including house-made Dry White and Rosé varieties. Desserts provide a rich conclusion, ranging from sticky toffee pudding and chocolate brownie to almond tarts finished with cinnamon mascarpone and a scoop of pear sorbet. Cheese boards round out the sweet options for those preferring savoury endings.