01647 433 109 thechagfordinn@gmail.com

Menu

AntipastaDining

Dining at the Chagford Inn, you’ll find we like to do things a little bit differently and we think we offer one of the most imaginative menus to be found in Devon.

Under Head Chef, Russell Hamby, we produce as much in-house as possible – ranging from baking our own bread to curing our own bacon, coppa, bresaola, salt beef, pastrami, fish and our version of Serrano ham.

Our special Beef Menu has really set us on the culinary map. Our Dexter beef travels about half a mile from local farmer Richard ‘Elmo’ Ellis’s farm and is butchered and prepared totally in-RoastOxHearthouse. Cuts and dishes change regularly as we work our way through the animal… from rib eye steak through confit Dexter flank to roasted ox liver, no part of the animal is wasted. We don’t use stock cubes or anything ready prepared and bones are roasted every morning to produce a rich and delicious stock, the basis for so many of our dishes.

Our menus change daily to reflect whatever fresh ingredients we have available, below are some examples of ‘typical’ Chagford Inn menus.

Click here to see a typical lunch menu
Click here to see a typical dinner & Sunday dinner menu
Click here to see a typical beef menu
Click here to see a typical Sunday lunch menu
Click here to see our Mother’s Day 2017 menu

 

On Sunday lunchtime, we offer a traditional roast – always beef, plus one other roast meat – as well as a range of other dishes including vegetarian options.

Our Chef

BurgerBigHead Chef Russell Hamby is Devon born and bred. Now, married to a local lass, he is delighted to be back on home ground after a career that’s seen him working in some great kitchens – from Michelin starred Gidleigh Park, The South Sands Hotel at Salcombe under fish guru Mitch Tonks to the award-winning Lazy Toad near Exeter as well as six years honing his skills in France.

Russell isn’t a chef with a ‘signature’ dish – he gets as enthusiastic about making bread as he does about Brixham fish or Dexter beef or foraging for wild garlic, mushrooms or berries. If pressed, he will admit that he really, really enjoys using the odd leftover cuts from the beef and turning it into something utterly delicious, like a ragout of oxtail.

Working alongside Russell is Sous Chef, Ben Sholton, formerly of the award-winning Lamb Inn at Sandford.

Local suppliers

PearWe use as many local Dartmoor suppliers as we can to keep our kitchen stocked with beef, lamb, game and fish brought in daily from the Devon coast. Our ice cream, one of the few things we don’t make in-house, comes from Lucy at the Chagford Dairy, about 50 yards away across the square. She also provides our range of delicious local cheeses.


TOTW Awards 2016 GoldTOTW MemberTOTW Awards Highly Commended 2016

Taste of the West 2016: Under the category of Dining Pub we have been awarded Gold and for bed & breakfast we’ve been awarded highly commended