Restaurant

We present to you food using the finest British ingredients, most of them sourced from Devon itself: lamb and beef from Dartmoor and Totnes just a few miles away; fresh fish from the dayboats at Brixham; mussels from the Teign Estruary; chicken and duck from Crediton; milk and cream from Langage Farm, Lifton, salad leaves and herbs from our own garden…….. well, the list is endless. And whilst we are justly proud of our AA Rosette Award for fine food and service, we think our own guests are probably the best judges of the Sampsons Farm dining experience.

Our chef Andrew Shortman takes his work very seriously. The air of thoughtful concentration in the kitchen can be quite scary sometimes! The world famous Ashburton Cookery School (voted no1 in the UK) sometimes send their students to us for a day or two's experience of what it's like to work in a restaurant kitchen steeped in skill and tradition. (Some people come to do the watercolour holidays here purely because the food is so good!)