Restaurant at Holne Chase Hotel

In an area rich for its produce, Head Chef Brendan Carroll takes full advantage of all that is available resulting in a menu that combines the best of English with the flair that comes from an open culinary mind. Fish comes from Brixham and Looe and such starters as pan fried smoked haddock with mustard potatoes or a lobster omelette with rocket salad together with main dishes like pan fried brill with braised chicory, roasted salsify and a crab broth, or poached turbot with leek and Hollandaise tart seldom come any fresher.

From the surrounding estate roast partridge with braised white cabbage and sautéed butternut squash competes with glazed slow-cooked Devon beef with parsnip and vanilla puree. Follow this with an apple crumble with roast rhubarb and caramel ice cream, or the truly indulgent trio of chocolate, hot chocolate sponge, chocolate and hazelnut ice cream with white chocolate mousse.

Should you be assailed by gastronomic recrimination at any point promise yourself very sternly that later you will avail yourself of some of that wonderful moorland walking.