All our fish is off day boats that fish out of south west waters.

We use fresh local fish and seafood from the Lyme Bay area, supplied by Just Fish of Seaton. Our meat is all free range & organic from local farms, supplied by, Devon Rose also of Seaton. We always have a vegetarian option, which changes regularly. We try to use as much organic and locally grown produce as possible. Supporting our local economy is high on our agenda. Some of our vegetables & salads are organic & come from Little Farm, Hawkchurch.

Your Chef

Robert Hunt trained at Exeter Catering College. From college, he was offered a job at the Savoy Hotel Grill Room Kitchen, where he gained an outstanding reference, which enabled him to travel the world, cooking in some of the best restaurants and hotels. These establishments included Le Meridien in London (5* deluxe 1 Michelin Star restaurant), Le Meridien Etoile in Paris (4* deluxe - maximum in France, 2 Michelin Star restaurant), the Queen Elizabeth 2 (The Queens Grill) and Hotel Deidesheimer Hof, Germany (1 Michelin Star Restaurant). While there he completed a master butcher’s course before moving on to Ethiopia’s Sheraton Addis, Luxury Collection, 5* deluxe. While taking a sabbatical, he traveled around France and spent the summer season at The Byblos Hotel (4* deluxe) in St. Tropez and finished off the year in a 3 Michelin Star Restaurant ­ La Côte St. Jacques in Joigny. Just before returning to Beer, he worked in northern China at the 5* Hotel Shangri-La Hotel in Dalian.

Special Occasions

We hold several gourmet events through the year to mark special occasions. These include Valentines Day, St. George’s Day, Easter, End of Season, Christmas and we finish off with a ten course menu on New Year’s Eve.

SAMPLE MENU

SPECIAL OCCASIONS MENUS

SPECIAL PROMOTIONS MENUS

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