A well travelled and rosy cheeked rugby aficionado running one of the most exciting pubs in Devon.
In 1992 The Jack in the Green was an ailing, dilapidated roadside pub struggling to take £2,000 a week. Today the business is Michelin and AA recommended, spends £300,000 a year on locally sourced food and drink, employs 25 full time staff and in October was voted 60th in the UK’s Top 100 restaurants.
There is a clear philosophy to serve only the best local ingredients, many of which have been grown or reared to order. Small artisan producers are chosen for their integrity.
Some come to celebrate weddings, anniversaries and birthdays, others for a business meeting followed by a great lunch. All budgets and occasions are catered for; from traditional pub classics to the five course tasting menu. The food here speaks for itself and product knowledge is paramount.
A massive investment into the state of the art kitchen allows the brigade of eight to flex their creative muscles across modern, innovative menus. Head Chef Matthew Mason served his apprenticeship under Shaun Hill at Gidleigh Park and his second in command, in-house charcuterie expert Matthew Downing, ensures consistency across the board. Both are former South West Chef's of the Year.
Seasonality comes through in every dish. Ruby Red beef, Talaton porkers and Poll Dorset lamb from Whimple. All get the star treatment. Menus are innovative with just a touch of alchemy. Pinned down to a description they’re Modern British. All are full of verve and punchy flavours.
Both restaurant and pub, the Jack oozes honesty, panache and that rare four letter word: CARE. It’s one of the heartiest, happiest places to eat in Devon offering an all round faultless experience that’s hard to beat.
The Jack in the Green
