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 hot and sour broth with sea bass, squid, prawns, bamboo shoots and coriander; and oak-smoked duck leg confit, roasted winter vegetables, mash and mustard sauce. Cookery classes are held here too.