Agaric

A passion and lifestyle for Nick Coiley, formerly Head Chef at The Carved Angel in Dartmouth, for many years one of Britain's top restaurants. The simple concept is based on brief but ever changing menus employing local ingredients which are patently fresh. It was opened by him and his wife, Sophie, in 2000, and has quickly garnered an excellent repuation both locally and nationally, with good ratings from most of the top food guides.

Friendly and engaging staff serve the well thought out favourites and more daring touches from the Orient or Mediterranean with enthusiasm and skill. Dishes could include choices as diverse as: braised squid with tomato, white wine, saffron and black noodles or twice baked squash soufflé to start, followed by grilled whole John Dory with a watercress & crème fraiche sauce; steamed lemon sole fillets with a prawn mousseline and prawn sauce or pan-fried Devon lamb steak with an asparagus tart and rosemary gravy.

While puddings could be iced ginger meringue with coffee sauce or chocolate pot. They have a brief wine list which does not lack quality, with house wines at £12. During the week they offer a light lunch at £11.50.