Dartmoor Inn - Lydford

Philip and Karen Burgess has proved their worth as dedicated supporters of West Country produce and local enterprise since taking over the Dartmoor Inn. They have also renovated the interior, which comprises a series of intimate rooms done out in the best possible style with dried flowers, needlework samplers, carved wooden animals and rustic colour schemes.

Restaurant menus have a strong local thumbprint and the food is both skilful and deceptively simple. Savoury and sweet fritters have become the kitchen's best known signature dishes (try the scallop version with green mayonnaise), but the seasonal repertoire also takes autumn squash salad with courgette flowers and hazelnut dressing, roast partridge with Savoy cabbage, bacon and port sauce or grilled fillet of line-caught sea bass with lime and herb butter. In addition to fruity fritters, desserts might also include chocolate fondant or passion fruit tart.

An 'easy dining menu' is served in the bar, with fixed prices for each course and a choice that covers home-cured corned beef, char-grilled fish salad and warm caramelised rhubarb cake. Locally brewed real ales and ciders are given full exposure and the concise wine list is peppered with star performers - especially from France.