This quaint white-painted 16th-century village pub is little more than a good mooring rope’s throw from South Pool creek on the Salcombe estuary. No surprise then that it attracts boat-owners from all along the coast. Its compact courtyard with bench tables is to one side, while at the rear a small terrace overlooks a pretty stream and fields. Open fires warm the two traditionally decorated beamed bars, where South Hams ales such as Wild Blonde await. Menus tempt with top-notch auberge-type food prepared by a French chef using the best South Hams meats and fish. A starter of escargots sees a plate of pan-fried snails and wild mushrooms flambéed with cognac served on toasted brioche with a garlic butter sauce. Delights among the main courses may include bouillabaisse; and game – rabbit, perhaps, in the form of confit leg, liver and kidney kebab, and loin wrapped in pancetta.