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The Harris Arms is the sort of place that gives a good name to that badly mauled word 'gastropub'. More than that it encapsulates the story of two distinctive people with a love for life, and tireless enthusiasm. The story of Andy and Rowena Whiteman is a notable one that has taken them both round the world until in 2003 they bought the pub and mapped out their future, which was 'to serve fantastic food, with great wines at fair prices along with lovely local beers'.

They chose a promising location in which to do it - Devon has a rather independent attitude towards life, which makes an assumption that what may not succeed elsewhere has a much better chance of doing so amidst its fertile acres and sun-washed beaches. Perhaps this is what drew the Whitemans to their Devon/Cornwall borders inn with its sweeping views over the Devon countryside, and has resulted in a string of Awards and a steadily growing reputation for excellence and value.

Amongst their suppliers are some of the leading West Country names, such as County Cheeses of Tavistock, fish from Dennis Knights of Port Isaac, and beef, lamb, pork and poultry from Philip Warren of Launceston and Palmers of Tavistock. Supplies from legendary names such as these possess the quality of honesty and under expert hands in the kitchens yield dishes that restore faith in the enjoyment of food.

An idyllic country house setting in Dartmoor is a somewhat unlikely location for high class modern British cuisine but is exactly where you'll find Lydford Country House and Restaurant, a picturesque country mansion built by the celebrated artist William Widgery in 1850. They offer diners the best in modern British food made with the finest, seasonal locally sourced ingredients. Guests can relax with a pre dinner drink in the atmospheric lounge or on the terrace outside in warm weather.

Diners can begin their meal with starters of soused Cornish mackerel or pan-fried scallops with braised pork belly, crispy pancetta, vanilla pomme puree, whole grain mustard and passion fruit vinaigrette. The main course selection offers Dartmoor venison, braised red cabbage, fondant potato, wild mushrooms and port sauce, or local pork loin. Dessert options of dark chocolate fondant, crème Anglaise and coffee ice cream or classic vanilla crème brûlée, fresh blackberries and menthe foam complete the meal.

The expertly chosen wine list offers a range of excellent wines including a crisp Sauvignon Blanc, rich Chianti and sparkling Prosecco among many others.