Wisteria, acers and lavender surround the walled courtyard at the rear of this lovely pub; croquet, boules and Jenga can be played by all the family on the garden’s terraced lawns. Ales include regulars such as Cheddar Potholer, Otter Bitter and Adam Henson’s Rare Breed from Butcombe. Burrow Hill and village-pressed Harry’s are the draught ciders, and the wine list offers 10 by the glass. Locally sourced ingredients in modern British dishes have helped the Devonshire achieve an AA Rosette. Both lunch and dinner menus share a starter of fried, walnut-encrusted Somerset goats’ cheese with beetroot and balsamic onions; and a main course of pan-fried hake, caper mash, greens, cockles with white wine and cream sauce. For the truly hungry, look to finish with the West Country cheeseboard accompanied by bread, oatcakes, water biscuits and quince jelly; otherwise take comfort in a sticky toffee pudding with Somerset cider brandy ice cream.