The chef likes to fill the gap between pub grub and gastro food: Devon beef and jail ale pie, torched Looe sardines on toast, Devon venison burger, all served in the informal restaurant, the cosy bar or in the big garden in summer. There’s a new outdoor bar here so you don’t have to traipse in and out, a big stretch tent for shelter and views over the medieval castle next door. The background noise is just birdsong.
Bedrooms are in the main house or in the cottage across the lane. They are tasteful, clean and restful and all have en suite bathrooms – the biggest has a roll top bath in the room – but everybody gets Bramley lotions, a jug of fresh milk each morning and homemade shortbread biscuits. Breakfast is unhurried and you choose from a wholesome buffet or a cooked option: porridge with local clotted cream, wild mushrooms on toast, local sausages and bacon, Cornish eggs.
Sample their own gin and lots of local ciders.