It seems to be a fact of life that the east side of Devon, whilst being one of the county's most attractive corners, tends to be sidelined by the majority rushing westwards. For discerning connoisseurs of special places this is good news, especially as the unspoiled village of Beer on the Jurassic Coast is not least amongst them.

Steamers Restaurant and Wine Bar picks up the atmosphere, adding it own distinctive contribution in the form of some of the best ingredients that Devon has to offer, served in friendly and informal surroundings. The menus, which are out of the I-want-to-order-it-all school, and are regularly changed, cover lunch and dinner with the same formula.

Starters of bouillabaisse are inspired by the classic Marseilles dish, local crab and white fish cakes are in a class of their own, Devon pork and apple terrine is made by the Head Chef, Andy Williams, and thinly sliced local smoked salmon is served with lemon and olive oil. Andy also makes the delicious bread, and ice cream which is virtually irresistible. Some starters can be taken as main courses, and a number of the main courses can be scaled down in price and size for the children in your party.

Main courses embrace home made steak and kidney pudding, tender and slowly braised Devon lamb shank, or a selection from the fine array of local fish and seafood, the ingredients bought on the beach as soon as the boat comes in, from a grilled whole lemon sole through sautéed fillet of local wild sea bass served with king prawns in a tomato concasse, to local mussels in a peppered tomato cream with Parmesan cheese. Puddings offer a good selection of which summer pudding is but one, and cheese buffs should look out for the delightful but little known local versions, Curworthy cheddar, Vulscombe goat and Harbourne Blue.