White Hart

My associations with Dartington Hall have not hitherto included finding a good meal. Imagine my delight to discover that hidden in the warren of handsome buildings so beloved by students of architecture, both 14th century and emulated, is the White Hart.

Depending on your point of view, to call it a gastropub may not be entirely fair, but either way it certainly deserves the good things I intend to say about it. One of the first of which is the use consistently made of local produce throughout an attractive and compelling menu that creates complexities of choice in the minds of many.

Starters might consist of local mussels steamed with white wine, shallots and parsley, finished with double cream, gravad lax with smoked prawns and smoked garlic mayonnaise or a terrine made from local game, smoked bacon and pistachio nuts, served with fruit chutney. All starters can be purchased as main courses, amongst which can also be found Devon lamb casserole, with Moroccan overtones and a light cumin, cinnamon and apricot sauce, Cornish smoked haddock with spinach and a light cheese sauce, or the local speciality sausages served with mashed potato and deliciously substantial red wine and onion gravy.

Helpings are not exactly for the faint-hearted, but let's assume you have been fasting for this day in which case the range of desserts will be of interest. Think bitter chocolate tart served with clotted cream or a classic cream brulee with a crisp topping and guardian shortbread biscuit, not to mention cheese from the Ticklemore Cheese shop at Totnes.

The wine list is as travelled as the architecture and there is always a fine selection of local ales, including their own White Hart variety.