available Monday & Tuesday 6pm-9pm
(come back later in the week for our full menu)
Salted pistachios £3.5
Roasted & spiced almonds £3.5
Gordal olives £4
Hour Glass sausage roll with brown sauce £5
Triple-cooked chips & Beer-naise mayo £5.50
Quicke’s, Ogleshield & cider rarebit £8
Chicken & pork rillettes, toasted sourdough & pickles£8
Mixed Shillingford salad with toasted sunflower seeds & herb dressing £5
Devon Pork Pie
Pork, apple & fennel pâté en croûte, local salad, mustard & pickled carrots £10
Homity Pie
Twice-baked Quicke’s Mature cheddar soufflé, leek cream, potato crisp £10
Chargrilled celeriac
Pearl barley, purple sprouting broccoli £16
Roasted Organic Wood Green Chicken Breast
Mash, wilted greens, mushroom sauce £17
Rhubarb Eton Mess £7
Westcombe Red, Bay Blue & Helford White
Spiced crackers, fruit jelly £9
Please let us know about any allergies or dietary restrictions
Our Suppliers
We’re incredibly lucky to work with some amazing suppliers in and around Exeter and the south west:
Our menu centre around local organic vegetables & salad (& occasional fruits) from Shillingford Organics just up the road in Ide and Milestone Market Garden a few miles further away in Chudleigh. Our potatoes are grown in Devon and come via Williams Potatoes in Starcross.
The beef for our steaks comes from the Dartmoor Farmers (a co-operative incorporating around 100 small farms who focus on rare breeds including South Devon, Devon, Belted Galloway and Red Angus) via Goosemoor, who butchery unit is based just opposite Darts Farm.
Most of our wet fish comes from Flying Fish Seafoods. Based in east Cornwall they specialise in sourcing from day-boats landing into markets across the south west (our fish is mostly sourced from Newlyn, Plymouth & Brixham). For scallops we use the Hand Dived Scallop Co. in Brixham; crabs and lobsters we get direct from Greendale Farm Shop; mussels are from River Teign Shellfish & St Austell Bay.
A lot of our meat comes from Fordmore Farm Shop in Cullompton. They supply us with their own Longhorn Beef Rumps, Jacob lamb from near Sidmouth, Saddleback pork from Kentisbeare, venison from Ashill, organic chickens from Wood Green and free-range ducks from Beech Ridge.
Milk and cream come from the Jersey herd at Taw River Diary near Okehampton, whilst our cheese is from Country Cheeses in Tavistock.
Mushrooms are from Forest Funghi in Dawlish (or if we’re lucky, picked by us around Haldon Forest). Our eggs come from Random Cottage in Exeter.
Flour for our bread, pasta, pastry etc comes from the South West Grain Network via Stoate’s inShaftesburyand Fresh Flour in Ashburton.
Devonshire Food
We really value our local food heritage and love to discover and recreate local recipes. Here’s a little background on some of the dishes on our current menu.
Devon Pork Pie
A classic pork pie given a Devonshire twist with the addition of apples and cider.
Homity Pie
Devon’s answer to the pasty, is the Homity Pie (sometimes called a Devon Pie), a shortcrust, open pie filled with leeks & potatoes, covered in cheese and then baked in the oven.