Gunnislake Restaurant Guide

“This outstanding hotel overlooking the Tamar Valley on the border of Devon and Cornwall is a joy and the restaurant is one of its selling points” – another being the country pile’s “magnificent views”. One reporter who last visited in its heyday (in the 1980s) found it a little more average these days, but other diners praise its “well presented and tasty cooking” at “fair prices”.

A couple of miles from the entrance to Dartmoor National Park, John & Emma Hooker’s attractive coaching inn is no stranger to awards lists, currently ranking at number two on Estrella Damm’s Top 50 Gastropubs list. You’re “always guaranteed an absolute corker of a meal” (British, unpretentious, but “lavished with care”), and a “fab atmosphere” too – no wonder reporters just “love it here”.

This “romantic” hotel (owned by Olga Polizzi) occupies a “stunning location overlooking the Tamar Valley”. A diner recommending it for a date says its “roaring fires” and “old-school country-house atmosphere” help to “make up for any lack of quality in the rather traditional menu”. But that’s the only hint of criticism and all reports on its cooking were fundamentally upbeat this year. “Start with drinks on the terrace gazing at the dazzling views and then enjoy the three-course à la carte menu in the cosy, wood-panelled dining room at sunset”.

“Culinary innovation intertwines seamlessly with environmental stewardship, plus with unparalleled service and flavour” at Dan Cox’s February 2023 newcomer: part of an 120-acre farm with bakery and restaurant that “embraces traditional preservation techniques and locally sourced ingredients” with “a dedication to low-intervention, regenerative farming not only eschewing artificial fertilisers and pesticides but also reintroducing heritage crops, long forgotten by commercial channels”. All reports on it are outstanding, including numerous best meals of the year, and the upshot is “a lovely ethos and amazing quality” in the 25-cover restaurant, where the main offering is a nine-course tasting menu for £105 per person. Converts say: “It stands as a beacon of excellence, inspiring others to follow suit in preserving and enhancing the very environment that nurtures their creations”. Top Menu Tip – “Venison sourced from the local estate fulfils a dual purpose, ensuring habitat preservation while providing exquisite flavours on the plate. Similarly, matured sheep, aged six years, grace the menu, their meat meticulously dry-aged on-site in a DIY ageing room. Even the bones, once depleted of flavour, find new life as part of the crockery glaze”.