Cedars Inn, The

A former country house set in beautifully landscaped and spacious grounds in a particularly rural part of Devon. The restaurant is open to guests and non-residents alike, with the Conservatory Restaurant offering a very comfortable roost for lunch or dinner.

The menu is quite traditional and starters might include dressed crab, moules marinière, or the chef's home made smooth chicken liver pate served with a port Cumberland sauce and toasted brioche.

Whoever named the main courses should be given a medal even if only for escaping the customary boring descriptions for well known dishes. Behold then a tasty number labelled "collision of land and sea", presumably 'surf and turf' re-invented? A 10oz sirloin steak cooked to your own specification, topped with King prawns and served on a bed of spinach and oyster mushrooms. Braised belly pork with Stilton makes an interesting combination, and sweet chilli chicken is effectively a supreme, sliced and pan fried.

Puddings offer a zesty lemon cheesecake, Belgian waffles or perhaps a fresh fruit brandy snap basket. A robust wine list shows signs of careful selection. Overall this hotel offers good value, with food skilfully assembled and served in tasteful surroundings.