Newton Abbot, British, Modern - Restaurant Guide

“A totally dependable Torquay fine dining stalwart, located within English Sparkling wine cork’s popping distance from the marina and practically next door to the very smart yacht club”. “It has held a Michelin Star for years, and deservedly so” say fans thanks to the “sophisticated and imaginative cooking beautifully served in a fine dining room”. “Suits both a special occasion dinner or a nice, and extremely good value, lunch be it for business or pleasure”.

“Fabulous and tasty sustainable local food” takes centre stage at this revamped boozer from ‘ethical publican’ Geetie Singh-Watson, one half of an organic food power-couple (husband Guy Singh-Watson founded veg box outfit Riverford). The “delicious and interesting dishes” on the menu follow her ‘Nine No-Bull Rules To Dine By’, focusing on supplier-led seasonal and organic ingredients. Top Menu Tip – “the no-waste cod’s head and cheeks”.

The seven-course ‘celebration of seafood’ tasting menu is “a great experience” at this rather splendid restaurant-with-rooms – an early 18th-century coaching inn rescued from dereliction 15 years ago. Gidleigh-trained chef-patron Tom Williams-Hawkes is a fish specialist who also runs wet fish deli Salt at the front of the building. They also serve light lunches and afternoon teas.

An “Exeter classic” that celebrates its 20th anniversary this year – this “hugely enjoyable” basement winebar/restaurant in the city centre is “a most reliable” option in the area for a catch-up with friends over a meal and a glass of wine. “There are two dining rooms, one is warm and has a buzz, the overspill is cooler and less characterful”, while in the summer the walled gardens make an ideal hideaway.

“Moved from a nearby location into the cliff-top space formerly occupied by Hamilton’s” – this relaunched venue “is a new ‘Top Gun for the retirees of Babbacombe”. Too few ratings so far for a rating, but such feedback as we have is promising, regarding its conventional but well-prepared cuisine which can be enjoyed up till Thursday with a prix-fixe deal (two courses for £30, three courses for £34 – at weekends the same dishes are ordered à la carte). Top Menu Tips – “Creedy Carver duck breast, and the accompanying blackberry purée and duck jus was enriching and affirming. Creamy, rich and heart-warming gratin potatoes, with assertive nutmeg. Beef cheek braised in Guinness, with bubble and squeak, topped with beef fat crumb was submissive, crumbly meat with intense umami flavors embracing the starch and vegetable crack-house addictiveness of bubble ’n’ squeak”.