Jack in the Green Inn

A well travelled and rosy cheeked rugby aficionado running one of Devon’s most exciting freehouses – Irresistible!

Expect good local brews on tap – Otter Ale, Yellow Hammer and Doom Bar - and a crystal clear philosophy to serve only the best of Devon’s produce. Both restaurant and pub, the Jack oozes honesty, panache and that rare four letter word – CARE. Hungry diners travel from far and wide for a very warm welcome and interior free of modern day standardisation. Seasonality comes through in every dish. Ruby Red beef, Berkshire pigs from Talaton and Pole Dorset lamb from Whimple. All get the star treatment.

The team deliberately eschews the term ‘Gastropub’ and has been careful not to make the Jack purely a dining venue or to exclude families. Instead pub grub classics are given a delicious kick up the backside and the powerhouse kitchen flex their creative muscles across modern, innovative menus. Look to the chalkboard for daily specials from moorland game to plump sustainable fish like pollack and hand-dived scallops from Lyme Bay.

Menus are innovative with just a touch of alchemy. The Jack in the Green was voted ‘Best Restaurant in the South West’ in December 2009 and more recently, Matthew Downing won the ‘South West Chef of the Year’ title, the third ‘Jack’ Chef in the last four years to do so.

Value for money is always at the forefront of our minds. The Totally Devon menu will stay fixed at £25 for three courses for the remainder of this year and it’s also worth remembering that all our mains come complete with vegetables and potatoes. For the warmer months there is a lovely courtyard for al fresco dining. Anniversaries, weddings, business meetings and birthdays are all expertly catered for.

2010 Christmas menus are now available to view on the website.