The story
Church House Inn in Harberton near Totnes brings award-winning British cooking to a 14th-century setting where chef Tim Blanchard draws on his St John background to shape the menu. The Good Food Guide highlights this ancient parish inn for its dedication to south Devon's fertile larder and pub-style dishes that balance rustic charm with technical precision.
Tim Blanchard runs a kitchen where the menu updates daily according to what the local area provides. His background at St John informs a style that treats south Devon ingredients with care while keeping the spirit of honest pub fare alive. Guests encounter dishes like anchovy-spiked chard alongside grilled lamb chops, showcasing how regional vegetables pair with robust meats. This dedication to local sourcing anchors every plate in the traditions of British cooking.
Lunch offerings often include starters such as potted duck served with charred sourdough sourced from Hylsten bakery in Buckfastleigh. Smashed-patty cheeseburgers arrive with chips as a satisfying sub-£20 option that appeals to all diners. Evening meals shift toward more elaborate preparations, particularly during single-sitting Sunday lunches featuring items like roast porchetta, pig's head, or confit duck paired with treviso and bread sauce.
The dining room features dark wood paneling and exposed beams illuminated by flickering tapered candles. A pool table and regular quizzes maintain the atmosphere of a community watering hole. The bar stocks real ales and fine wines starting at £25, with a small selection available by the glass. Desserts round out the experience with homemade options like mint choc-chip ice cream served in a retro coupe.
Recognition
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