Horn of Plenty, The

A welcoming house looking out over the wooded Tamar Valley, a designated Area of Outstanding National Beauty, the Horn of Plenty is regarded as a sanctuary by many, where food is properly treated and infinite care is taken to ensure that dishes are as perfect as they can be.

Apart from the most magnificent position, little touches, such as the profusion of fresh flowers and the log fires, set the Horn of Plenty apart. The coach house has been converted into bedrooms, and also the upstairs in the main house, providing a wonderful base to discover all that Cornwall and Devon have to offer the leisure traveller.

Bedrooms in the house have large luxurious bathrooms, and an air of sophistication that is utterly relaxing and draws fully on the magnificent views across the spectacular countryside. Garden House rooms have attracted meticulous care and attention to detail, with best quality vi-spring beds, large integrated LCD television and DVD players. Bathrooms are fully equipped with modern bathroom suites, large walk-in power showers, and some have wet rooms.

Peter Gorton - the Executive Chef - has been a member of the Master Chefs of Great Britain for many years, and has ably carried on the great culinary tradition of The Horn, created over nearly twenty-five years by the inimitable Sonia Stevenson. Many of the ingredients are local, including salmon from the River Tamar, just down the hill from The Horn. A few steps only separates the kitchen from the organic vegetable and fruit garden where Peter and his brigade can take advantage of the freshest possible produce.

A typical dinner menu in the delightful restaurant could yield starters of steamed red mullet on a sautéed crab cake with ginger and spring onions, or roast pigeon wrapped in potato on a foie gras salad with port and red wine dressing.

Roast loin of Devonshire lamb is served with wild mushroom salsa, basil flavoured mash, red wine and garlic froth. The fresh fish of the day is always worth consideration, otherwise perhaps a spiced duck breast with cherry compote and a port sauce.

An agreeable custom at The Horn is the famous Monday Night Pot Luck menu, for over 25 years offering a random tilt at what can be not always the most cheerful evening of the week. Fresh supplies used to arrive on Tuesdays, so Monday evenings were an amalgam of what remained in the fridge. Despite regular Monday deliveries nowadays the custom has survived and with prices still reduced and a less ambitious menu, a real challenge to which the kitchen brigade respond warmly.

The essence of any restaurant that cares deeply for what is served at its tables is that the wine which accompanies it should be of the same high standard. A range of house wines from £17 onwards contains good choices with 11 available by the glass. Top end wines are generally gracefully priced, and there is a commendable affinity between kitchen and cellar.

In 2006 the Good Food Guide chose The Horn of Plenty as Best Restaurant in Devon. Given that the competition in the southwest is by no means lacking, this is an Award of significance.

More information is available on their Website, including details on Weddings and Conferences.