This once humble, 17th-century, end-of-terrace local has successfully become a destination dining pub due to the initiative and hard work of Anton and Clare Piotrowski . Anton’s achievement as a BBC MasterChef in 2012 has undoubtedly helped to ramp up interest. But first the bar, where Dartmoor Jail Ale shares counter space with beers from St Austell and Hunter’s, and Symonds and Thatchers ciders. The restaurant’s achievement of two AA Rosettes acknowledges the passion Anton and his head chef Luke Fearon have for their food, all, it goes without saying, prepared, cooked and presented to a very high standard. The kitchen uses fresh seasonal produce, including locally-caught fish, estate game and village allotment vegetables, for the daily carte and set menus. A typical three-course option might be smoked haddock, parsnip purée, confit egg yolk and curried cornflakes; Dover sole with tartare beurre blanc, pickled cockles and potato purée; and sticky toffee pudding, butter beer, caramelised banana and honeycomb ice cream. Turn to the carte for Cornish red mullet with chorizo jam, parsley emulsion, crispy capers, and honey-glazed duck breast with triple-cooked chips, game cabbage ball and duck gravy. As it says on the menu ‘a meal isn’t complete without a dessert’, so you could try the apple parfait with cider syrup, Granny Smith apple, apple sorbet and salted toffee apple purée. Alternatively, there’s a cheeseboard, on which Sharpham Rustic from Totnes is one choice.