The Chagford Inn, Devon
Situated in the Dartmoor National Park, the Chagford Inn prides itself on the quality of its ales, beers and wines. It also provides one of the most imaginative menus to be found in Devon.
Our aim is to 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. We use as many local suppliers as possible to keep our kitchen stocked with beef, lamb, game and fish brought in daily from the Devon coast.
Our front bar has an informal arrangement of tables where you can relax with a drink or choose a meal from our lunch or dinner menus. We also serve hot drinks including coffee and tea during our opening hours.
There is a further dining room that can be used for private parties and dining and has in the past hosted art, music and photography workshops and other events. Our Inn accommodation has three comfortable en-suite bedrooms, two doubles (one with a king size bed) and one with two single beds. We look forward to you joining us at The Chagford Inn for some fine dining, food and friendly service.
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-house.
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.
On Sunday lunchtime, we offer a traditional roast – always beef, occasionally, another roast meat – as well as a range of other dishes including vegetarian options.
Head 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, Will Hounslow, who has been with us for over two years.
We 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.
The bar is open:
Each day: 12 noon – 3.30pm
Mon – Sat: 6.00pm – 11.00pm
Sun: 6.30pm – 10.00pm
Lunch is served:
Mon – Sat: 12 noon – 2.30pm
Sun: 12 noon – 3.00pm
Dinner is served:
Mon – Thur: 6.00pm – 9.00pm
Fri – Sat: 6.00pm – 9.30pm
Sun: 6.30pm – 8.30pm