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 Devon restaurant come alive to keep the cold out and the atmosphere in. Our talented Pastry Chef, Scott Paton bakes ciabatta, sour dough and soft white bread, as well as granary and buttermilk rolls each morning to compliment the delicious starters.

Menus at this Devon pub restaurant are dictated solely by the seasons and we take enormous pride in using them as the basis to create some of the best fine dining Devon has to offer. You won't find asparagus in October but you will find wild venison loin, 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 is a story behind what you are eating. As a restaurant in Devon, the Jack wants to serve food that is a million miles away from your average pub food but that is still priced affordably. 'Sophisticated simplicity' is probably a good description at this Exeter restaurant. We say, why serve air freighted lamb from New Zealand when on our doorstep is the finest local Poll Dorset spring lamb? Nothing could be simpler or more delicious.