Opened in 2002, by Shayne and Louise Bowers, Cat in the Hat restaurant has always had a reputation for providing good quality food and wine, combined with friendly and helpful service. Now it is owned and run by Phil Picton, Shirley Hughes, and Wendy Watson, who have retained the same high standards of hospitality, with a focus on fine dining, Westcountry produce, and excellent wines.

Offering excellent value at lunchtime with a two course menu, changed daily, at only £9.95, the evening à la carte is heralded by a complete change of atmosphere as the lights go down, the candles come out and the impression is of walking into an almost completely different restaurant.

The menu is changed monthly, but amongst the starters look to find local mussels, steamed in white wine with a julienne of vegetables, shallots and cream or a marinated pigeon breast carved over a salad of fine beans, red onion marmalade, sunblushed tomato and pesto.

The main event kicks off with tranche of cod, enveloped in lettuce, with a leek, saffron and dill coulis, and cauliflower risotto or pan fried fillet of wild sea bass with a South Hams crab mash, mussels, a caviar and Noilly Prat sauce, and braised fennel. Their ever popular meat - all from local suppliers - dishes might include Creedy Carver duck breast, roasted and carved onto a stew of autumn vegetables with barley and scrumpy or Westcountry Gold fillet steak, with leek and potato dauphinoise, wild mushroom and brandy sauce and wilted spinach.

Desserts are by no means the poor relation on this menu; consider tarte tatin of figs with clotted cream, maple and walnuts or a hot Valhrona chocolate fondant with marmalade ice cream and hazelnut tuile. The outstanding range of West Country cheeses also show up well.