Devon Restaurant

Once inside, there are several, very distinct areas in which to dine and soak up the experience.

Freshly cut gerberas and roses decorate the dark wood tables, the walls feature Simon Drew custom prints and tall backed, soft leather chairs ensure your comfort. In Winter, the wood burners at this restaurant in Devon come alive to keep the cold out and the atmosphere in. Our talented Pastry Chef, Scott Paton, now bakes ciabatta, sour dough and soft white bread, as well as granary and buttermilk rolls, each morning to compliment the delicious starters.

Matthew's menus are dictated solely by the seasons and we all take enormous pride in letting them act as a shop window to display the very best of what Devon has to offer. You won't find asparagus in October but you will find wild venison loin, packed full of moorland richness, well-hung and cooked pink to retain as much of it's distinctive flavour as is humanly possible. Paired with a fruity, full bodied Argentinian Malbec, relaxed food and drink like this takes some beating.

All through your meal there will be a story behind what you are eating - In essence you will taste the very fabric of the Devonshire countryside around us. As a business, The Jack in the Green wants to serve food that is a million miles away from your average pub food but is still priced affordably. Why serve air freighted lamb from New Zealand when on our doorstep is the finest local Pole Dorset spring lamb? Encased in a lemon, garlic, rosemary and sea salt crust and served with freshly dug brassicas and sweet root vegetables, nothing could be simpler or more delicious at this leading Devon restaurant.