Agaric - Ashburton

Nick Coiley is a local food crusader, and his restaurant in a converted shop is a showcase for Devon produce and home enterprise - witness Dartmouth crab salad with smoked paprika and lime mayonnaise, grilled turbot with samphire or best end of lamb with an asparagus tart and rosemary gravy.

Asian influences are also starting to creep into dishes such as lightly curried skate with achar (South East Asian pickled vegetables) and organic salad or stir-fried lamb's kidney and sweetbread with ginger and five spice on Japanese mustard leaves. To conclude, it's back home for hot chocolate soufflé or the Agaric meringue and local strawberries with strawberry ice cream, strawberry and elderflower sauce.

Light lunches are available during the week and the restaurant also opens for coffee and homemade pastries. The short wine list offers a good spread of appealing wines from around the globe. The Coileys also run seasonal cookery courses and have acquired a Georgian townhouse nearby for those who want to stay over and take advantage of charming B&B.