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Gidleigh Park

CHAGFORD, Newton Abbot, TQ13 8HH

5 rosettes

When it comes to quintessentially English settings, they don't come much more bucolic than Gidleigh Park. The approach from the village of Chagford down winding lanes and the similarly long driveway raises the level of anticipation with every passing furlong. The magnificent Arts and Crafts-style half-timbered mansion stands in pretty manicured gardens surrounded by soaring trees, with the River Teign flowing through the grounds. The sense of tranquillity and escape is enhanced by the wild Dartmoor landscape that surrounds this luxurious haven of civilisation. From the public spaces to the bedrooms, the hotel has a smart and stylish finish. Gidleigh's reputation has in part been made by its outstanding restaurant. The series of interlinked wood-panelled rooms make for serious and refined spaces, where well-drilled staff ensure all needs are met. Michael Caines has been in charge of the kitchen at Gidleigh for more than twenty years creating a restaurant of unerring confidence and bravura while overseeing various other operations and appearing on television. Showing respect for classical ways and embracing contemporary creativity, Caines and his team offer refined modern European dishes based on spectacularly good ingredients, many of which are sourced from the kitchen garden or come from the region's top producers, growers and suppliers. Via à la carte, signature tasting menu and a set lunch option, expect deliciously exciting platefuls that deliver spot-on flavours. From the carte, foie gras terrine with Sauternes jelly, quince and sultana purée reveals Caines' roots in classical French cuisine, but there's usually a modern take, something special that lifts each dish up a notch or two into the sought-after 'wow factor' territory. Another first course shows how the kitchen is not adverse to seeking out contemporary partnerships, such as wasabi cream and honey and soy vinaigrette that accompanies Loch Duart salmon, with the addition Oscietra caviar and salmon and cucumber jelly. The technical virtuosity on show is never less than impressive. Among main courses, the renowned partnership of duck and orange gets a shot in the arm with a Cornish duckling arriving flavoured with star anise and in the company of orange-braised chicory and an orange-scented sauce. The region's waters play their part, too, providing the turbot and scallops that come with leeks, wild mushrooms and chive butter sauce. Desserts also combine classical and contemporary thinking - hot prune and Armagnac soufflé, say, served with an ice cream of the same, while a 'plate of orange' is a delightful melange of mandarin confit, tartlet of orange, orange mousse and orange sorbet. Artisan cheeses arrive on a trolley and include the best local stuff with some European heavyweights. The wine list is a stunning piece of work with more than 1,300 bins (and 13,000 bottles in the cellars). If you're staying for a while be sure to try the afternoon tea.

Further information

Tel: 01647 432367
Please quote 'The AA'.
Send an email

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Open/closed

Open all year.

Restaurant information

Cooking type: Modern European
Chef: Michael Caines MBE
Number of seats: 52
Accessible for wheelchairs.
Steps for wheelchair: 1
Disabled toilets.
Vegetarian meals available.
Children's portions.
No children under 8 yrs D.
Parking available.

 

Restaurant price guide

2 Course lunch from: £45.00
3 Course lunch from: £58.00
Prices are for guidance only. Please check when booking for current rates.

 
Gidleigh Park, Chagford

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Directions

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From Chagford Sq turn right at Lloyds TSB into Mill St, after 150yds right fork, across x-rds into Holy St. Restaurant 1.5m
Nearest station: Exeter St Davids

Local information for TQ13 8HH

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