Successfully run by brothers Joe and Angus McCaig, this popular split-level establishment is just where the High Street crosses a stream called The Gissage. The downstairs bar is stocked with the full range of Otter beers from nearby Luppitt, ciders from Honiton’s own Norcotts, and Joe's wine selection; it's also where the open-plan kitchen is; for the candlelit, two AA-Rosette restaurant, head upstairs. The cooking style is modern British, with regularly changing menus showcasing local suppliers in a big way and making good use of meats and fish from Angus's smokehouse. Tapas is served at lunchtime and in the evening, and daily specials supplement main dishes such as Thai red curry with smoked tofu, sweet potato, coconut, coriander and jasmine rice; and seared wild venison haunch served with dauphinoise potato, celeriac, chocolate oil and port jus. Cookery classes are held here too.