The Sea Trout Inn

With stints as both a cobbler’s and a theatre for the Mayor of Totnes, this lovely 18th-century building has lived many lives over the years. Its latest incarnation is a friendly sharing plates restaurant with a bistro buzz, bringing a dose of welcoming hospitality to the charming Totnes High Street. The menu displays a modern outlook in its sharing plates format and incorporation of both fermented elements and open-flame cooking. The service has a genuine warmth to it, with the owners keen to ensure you’re having a good time.

Hold your nerve when navigating the narrow country lanes here and you’ll be rewarded with a simply delightful country pub. Situated next to the village church, it’s a wonderfully bucolic setting and inside the pub ticks all the soul-warming boxes with wooden beams, open fires, two pianos and even a snooker table. The daily changing menu is in the St. JOHN style with British, produce-led and minimal-fuss dishes such as salt cod fritters or pork chop with braised savoy cabbage. Communal dining at their long tables is encouraged.

The team behind Emilia, situated just a few doors down, have imparted another gift to the residents of Ashburton with this delightful rustic bistro. Where its sister operation is all-Italian, Le Vin Perdu is full-blooded French in its approach, so don’t be surprised to find the likes of pork terrine or rotisserie chicken on the menu. The décor is understatedly chic, with the bar making a great place for a cocktail or a glass of wine from the blackboard list. If you’re sweet of tooth, the tarte Tatin is a great note to end on.During autumn and winter, Le Vin Perdu runs limited opening hours.

On Lower Well Farm, the home of Sandridge Barton wines, you’ll find this lovely converted barn serving a fresh taste of the seasons. The restaurant is in a sheltered spot tucked behind the shop and tasting room, with its own extensive terrace soundtracked by the gentle flow of a nearby stream. The daily, lunch-only menu makes the most of the local larder, from fish caught at Brixham to ceps picked on Dartmoor. There’s a wholesome element to the cooking, which ensures the true flavours of the ingredients shine through. Make sure you order a glass of their own wine.