The story
Cooking over fire asks for what's good rather than convenient, a philosophy that shapes every plate at this Good Food Guide recognised establishment. Dishes change as the seasons shift, highlighting ingredients like trout and seasonal vegetables gathered from the on-site harvest, reflecting a commitment to European cooking adapted to what the land provides. The team maintains strict standards, noting they don't use peanuts and offer gluten-free alternatives such as polenta chips or chickpea socca where possible.
The restaurant occupies a former cider barn perched at the top edge of Chettiscombe village, featuring floor-to-ceiling windows that frame views of the Devon countryside. Original architectural details remain visible, including stone wall segments and exposed roof trusses, while larger tables were crafted by George and Billy using timber felled from the adjacent Knightshayes Estate. Every element reflects the location, from the handmade furniture to the 100% renewable energy systems powering the kitchen.
Beyond the open kitchen lies a garden designed by planting specialist Giles Hoey, where medlars and Szechuan pepper grow alongside artichokes and edible flowers destined for the cake counter and cocktails. On warmer days, guests can dine on the sunny terrace surrounded by these native varieties, enjoying sharing plates and pizza variations that sit alongside West Country cheeses, offering a relaxed take on European fare. House-brewed beers and ciders pair well with multi-layered fruity desserts during service that runs Wednesday through Sunday.
Recognition
Location
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