The story
In the historic estuary town of Topsham, just outside Exeter, the Salutation Inn has been a landmark since around 1720. Originally a coaching inn, it was lovingly restored in 2012 by Tom and Amelia Williams-Hawkes, along with their family. Today, it is a place where the rhythms of Devon’s land and sea shape everything – from the restaurant and rooms to the on-site fishmonger and wellbeing studio.
The Williams-Hawkes family’s roots in the area run deep. Tom trained under Michael Caines at Gidleigh Park and later worked at Gordon Ramsay’s and Marcus Wareing’s kitchens in London before returning to Devon. Amelia brings her own hospitality experience, and together they have built a team that treats guests like extended family.
The restaurant serves modern cuisine seven days a week, with a menu built around fresh local seafood, properly aged steaks, and seasonal Devon produce. Breakfast, lunch, afternoon tea, and dinner are all rooted in what the surrounding waters and farms provide. The kitchen works closely with day-boat fishermen – a commitment that reflects Tom’s family ties to local fishers – and sources game, shellfish, vegetables, and cheeses from the best of Devon’s artisans.
In 2024, the team celebrated a remarkable night at the Food Drink Devon Awards: Gold in the Restaurant category for the Salutation Inn, Gold in the Retail category for its fishmonger SALT, and the coveted Chef of the Year award for then-head chef Luke Heaver. The kitchen is now led by new head chef Chris Simon, who brings experience from Michelin-starred kitchens in the Mediterranean and an award-winning gastro pub in the South Hams.
This dedication to quality has earned the Salutation Inn a Michelin Recommended rating for 2026, alongside recognition from The Good Food Guide, Harden’s, and The Telegraph.
The Salutation Inn is also home to SALT, a fishmonger and deli born during the pandemic to keep the community connected to local fishers. It sells day-boat fish, prepared dishes, meal kits, and pantry items. Upstairs, the grand Assembly Room has been transformed into The Studio, a calm space for yoga, Pilates, and wellbeing workshops.
Whether you come for a leisurely lunch in the light-filled courtyard, a Sunday roast, or simply a drink at the bar, the Salutation Inn offers a warm, unhurried welcome. It is a place where locals feel at home and visitors discover the true taste of Devon.
Recognition
Ambience
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History
Loyal regulars will have noted the post-lockdown change that has come over the Salutation, Topsham high street's Georgian finest. At the front is now the Salt Deli, a wet fish shop supporting the local boats, while the original dining room is now flanked by a glasshouse extension, with an open sun terrace to boot. The limited spaces have been resourcefully used, so that it doesn't feel at all cramped. Tom Williams-Hawkes has ceded control of the kitchen to Luke Heaver, with an apparent brief to offer a simpler menu that aims to cover all bases, from lunch snacks to compendious seafood platters, plus an early-bird prix-fixe supplementing the evening carte. Lyme Bay mackerel escabèche has been hailed by readers and was good at inspection, while mains might offer confit duck, pork tenderloin and shoulder with black pudding and mash, or a classy pairing of turbot and lobster with saffron potatoes in a froth of wasabi and coriander. A simple poached peach for late-summer dessert comes with coconut and a miraculously intense raspberry sorbet. A workable wine list needs a few more reds by the glass at less than 14% alcohol, but does feature both the Brut and Demi-Sec versions of Sussex's Nyetimber sparkler.
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