Totnes, British, Modern Restaurant Guide

“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”.

“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”.

“What could be more romantic than an excursion to this tiny island housing a glamorous hotel, brimful of atmosphere?” The hotel, restored to its Art Deco glory, is “a venue to die for” with two main dining options, the Nettlefold restaurant and the black-tie-only Grand Ballroom, where “good food, rather better service and live music top off the experience”. Our feedback from our annual diners’ poll is uniformly upbeat this year… in contrast to the autumn 2025 review from the FT’s Jay Rayner, who arrived at the Nettlefold full of anticipation for its evocation of the 1930s, but found instead an “unwitting reminder of the 1970s, overpriced, poorly executed food‚ delivered with ludicrously performative service”. (Maybe his visit was too soon after the appointment of new head chef Charlotte Vincent).

“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”.