From the wild edges of Dartmoor to the winding lanes of the South Hams, Devon’s pubs pair big landscapes with big-hearted cooking. Our 100 Best Pubs 2025 list features a handful of standouts – from The Bull Inn in Totnes, championing organic, low-waste dining, to the riverside Millbrook Inn at South Pool and the much-loved Cornish Arms in Tavistock. Whether you’re after a fireside pint, a locally brewed ale, or a destination meal rooted in West Country produce, these are the best pubs in Devon for food lovers and countryside wanderers alike.
‘From the exceptional food to the divine range of beverages and the ever-loving chatter,' this ancient inn is a real star. Reached via a narrow passageway alongside St Andrew’s lichen-covered churchyard walls, the aptl… Read more
‘From the exceptional food to the divine range of beverages and the ever-loving chatter,' this ancient inn is a real star. Reached via a narrow passageway alongside St Andrew’s lichen-covered churchyard walls, the aptly named Church House has serviced the parish for more than seven centuries. The interior comprises an atmospheric wood-panelled room with fluted oak beams and a huge fireplace, all lit by flickering tapered candles – the perfect backdrop for a scrawled menu of born-again British dishes. Chef/landlord Tim Blanchard earned his stripes at nose-to-tail pioneer St John in London, but here he takes inspiration from South Devon’s fertile larder. The result is cooking that chimes with the setting without ever seeming archaic – welcome to the world of spring broth with bread dumplings, lamb faggots with mash and grilled John Dory with nettles and chips. Blanchard’s ‘house sausages’ are a fixture, while the smashed-patty cheeseburger with chips is a populist triumph. A pool table, quizzes, Sunday lunch 'feasts' and well-kept beers maintain the spirit of a proper watering hole. The wine list is notable for its friendly prices.
Pure Totnes, this maverick pub with rooms runs by its own eco ‘Bull rules’ and promotes itself as ‘organic, radical and ethical’ – although the vibe is always warm and approachable. Menus change twice… Read more
Pure Totnes, this maverick pub with rooms runs by its own eco ‘Bull rules’ and promotes itself as ‘organic, radical and ethical’ – although the vibe is always warm and approachable. Menus change twice daily, the attention to detail is exceptional and dishes arrive ‘bursting with unique, bold flavours’ (without running riot). Served on quirky crockery, tapas plates with a strong veggie bias are the main contenders from the seasonal line-up, so expect anything from aubergines ‘under oil’ with apricot salsa and dukkah to a hogget chop with whipped tahini, chilli honey and sumac onions. If something more substantial is required, consider a bavette steak with turnip purée, romanesco and green sauce or share a whole crab with wild garlic mayo if it’s in season. To finish, Basque cheesecake is a sweet stalwart. Super-friendly staff are always on point, prices are affordable and the pub has a cracking drinks list with organic ales, cocktails ‘to die for’ and a sharp selection of adventurous European wines (organic, biodynamic and natural, of course).
Adventurous food in a bustling town-centre pub with rooms
Originally named because it was the last coaching inn before Cornwall, this extensively refurbished Devon hostelry has shaken off any geographical confusion and now plies its trade as a lively venue for all-comers at the heart of … Read more
Originally named because it was the last coaching inn before Cornwall, this extensively refurbished Devon hostelry has shaken off any geographical confusion and now plies its trade as a lively venue for all-comers at the heart of the old stannary town of Tavistock. ‘I will never tire of eating in their restaurant or just popping in for a relaxing drink,’ observed one regular. Whether you’re after a pint in the garden with a Scotch egg or a full three-course dinner ahead of an overnight stay, there’s ‘utter consistency’ across the board and the attention to detail is mightily impressive. Creative small plates such as beef-brisket croquettes with Asian pickles and firecracker mayo open the show, ahead of a broadly based selection of main courses mixing traditional pub fare with modern classics – everything from all-battered Cornish haddock to poached and roasted lamb belly with devilled kidneys, lamb-fat onion, spiced aubergine and lamb gravy. Fans dote on the Sunday lunch, while desserts might offer Yorkshire strawberry trifle with kalamansi sorbet. A drinker-friendly wine list is arranged by style.
‘So consistent, cosy and welcoming,’ commented one regular visitor to this fine old 16th-century inn a short detour from some of the National Park’s best trails. Since taking over in 2019, the Barker-Jones family… Read more
‘So consistent, cosy and welcoming,’ commented one regular visitor to this fine old 16th-century inn a short detour from some of the National Park’s best trails. Since taking over in 2019, the Barker-Jones family have given the oak-beamed, slate-floored interior a satisfying makeover, with lots of attention to detail (note the lovely hand-painted photos on the walls). ‘You would feel welcome to just pop in for a drink,’ noted a reporter, but it would be a sin to miss the pub’s main attraction – its menu of carefully sourced local and seasonal food.
The kitchen delivers ‘deep full-on flavours’ across the board, from hunks of warm home-baked bread with Netherend butter and bowls of verdant pea soup topped with seasonal ramsons to panna cotta with rhubarb and shortbread or treacle tart given extra zing with confit orange, candied zest and crystallised ginger ice cream. In between, Jail Ale-battered haddock with triple-cooked chips is a winner, likewise the cider-braised West Country pork fillet and the stone bass and Teignmouth mussels with fennel, samphire and mussel velouté. It’s also worth working up an appetite for the effusively praised Sunday lunch with its offer of roast moorland sirloin and the like.
Service from really professional, welcoming staff is all you could wish for, as is the wide-ranging drinks list, which covers everything from local Dartmoor Ale to classic cocktails and a small but varied list of mostly Old World wines.
Bearing all the hallmarks of a traditional, country pub, the 19th-century Duck sits at the heart of its community and offers everything its locals could dream of – a welcoming bar, a generous, partially covered beer garden, … Read more
Bearing all the hallmarks of a traditional, country pub, the 19th-century Duck sits at the heart of its community and offers everything its locals could dream of – a welcoming bar, a generous, partially covered beer garden, dining in an assortment of rooms (including a private dining room), takeaways (extending to Christmas lunch, no less), and a village shop – all overseen by James and Sarah Parkinson. Veteran chef James takes care of all things culinary while Sarah ensures front of house maintains what our readers call a warm, family-friendly, 'nothing’s-too-much-trouble' vibe.
Keenly priced menus are concisely curated to make the most of local ingredients, while being sustainable and resourceful at the same time. Generosity is key, with a hunk of warm, salty, home-made focaccia serving as a teaser to rich, velvety chicken liver parfait (topped with grape jelly made from the pub’s own vines) plus Melba toast-style sourdough, and an unexpectedly liberal smoked duck breast salad interlaced with a creamy mustard rémoulade. To follow, crisped-up pieces of tender, slow-cooked shoulder of Penstone lamb arrive flanked by an intricately layered potato terrine, braised leeks, peas and deep, earthy thyme jus. On Sundays, roast beef sirloin is perfectly pink and tender, served with textbook roasties, a giant Yorkshire pud and seasonal vegetables.
Poached pears from a relative's garden brought a light and floral note to our flawless almond tart, which was given a further dimension with cinnamon mascarpone and a refreshing pear sorbet. Locally brewed Devon ales, including the pub’s own-label Muddy Duck, are offered alongside Devon lagers, Sandford Orchards cider and an eclectic list of over 40 wines, nearly half of which are sold by the glass.
Twenty-first century reboot of a historic village watering hole
The initial inspiration for a far more ambitious village project that became 'The Collective of Woolsery', the Farmers Arms may occupy a magnificent 17th-century building but it’s very much a 21st-century pub. The enterprise… Read more
The initial inspiration for a far more ambitious village project that became 'The Collective of Woolsery', the Farmers Arms may occupy a magnificent 17th-century building but it’s very much a 21st-century pub. The enterprise also includes a 150-acre farm that provides the place with rare-breed and heritage meats as well as just-harvested fruit and vegetables – hyper-seasonal produce that's beautifully realised in the hands of Ian Webber (former head chef at Gidleigh Park). A traditional 'pub menu' offers everything from venison Scotch eggs with sloe jelly to chicken and ham pie with leek and tarragon mash, followed by visually stunning desserts such as coffee trifle with mascarpone cream, coffee jelly and woodruff parfait. Alternatively, trade up to the fixed-price ‘farm menu’ which brings more elevated contemporary ideas such as line-caught Clovelly mackerel with pickled courgette, yellow submarine tomato and fig leaf. ‘Very pleasant and attentive staff always give you a great welcome’, while drinks feature locally brewed ales, homemade cordials and seasonal cocktails, plus a slate of well-chosen wines. Live music on Sunday evenings is a summertime bonus.
Everything you could want from a country pub (except perhaps a large garden) can be found in this attractively solid, Grade II-listed thatched inn. The low-ceilinged, oak-beamed room has a flagstone floor, a large open fireplace a… Read more
Everything you could want from a country pub (except perhaps a large garden) can be found in this attractively solid, Grade II-listed thatched inn. The low-ceilinged, oak-beamed room has a flagstone floor, a large open fireplace and almost every inch of wall space filled with ceramics, paintings and fascinating memorabilia. Landlord Robert Smallbone has been here for over 20 years and treats all his customers like old friends – an enthusiasm that inspires his friendly and helpful team.
Proudly listing local suppliers (‘The Mad Butcher of Winkleigh’ particularly catches the eye), the menu is best described as hearty Devon grub, and perhaps not the best place to take a strict vegetarian. A changing selection of soft-yolked Scotch eggs, served warm and crunchy from the fryer, and an individual beef Wellington with dauphinoise potatoes are highlights. Elsewhere, a wild venison burger topped with tangy Taw Valley Cheddar and a generous starter of breaded 'small fry' with garlic mayonnaise are reminders that the county is rich in both game and seafood.
The list of desserts is almost as long as the main menu and ranges from sorbets to a chocolate and Devon stout steamed pudding, while the burnt cream made with blackcurrants grown in the village is big enough to share. The drinks list helpfully groups wines by character, although the pub is known for its well-kept local beers and ciders – so exploring what’s on tap is a good call.
For decades, the Milbrook has defended its reputation as a reliable source of decent pub food in the South Hams but since Caitlin Owens took on ownership in 2021, it has found a new stride. Elegant restoration has amplified the co… Read more
For decades, the Milbrook has defended its reputation as a reliable source of decent pub food in the South Hams but since Caitlin Owens took on ownership in 2021, it has found a new stride. Elegant restoration has amplified the cosy low-ceilinged hostelry into a sophisticated destination, whether you’re staying in the rooms across the road, or rocking up sandy-footed from the beach, ready for a pint of Salcombe Brewery Ocean Cider by the babbling brook at the back.
Beyond good looks, the menu is bolstered by its connection to Fowlescombe – a luxury rural retreat and working regenerative farm – and by Elly Wentworth, who works as executive chef across both sites, balancing prime ingredients with an approachable menu. Brixham crab and fresh corn chowder made for a swoon-worthy opener on our most recent visit, while a Toulouse sausage was packed with flavour and the triple-cooked chips were as good as you’d hope.
Sunday lunches and seasonal desserts such as Fowlescombe farm honey and fig trifle with roasted hazelnuts complete the package, while on dark nights the fireside beckons for a pre- or post-prandial trip through the adventurous wine list, which uses the Coravin system to offer maximum interest by the glass. Service can fluctuate with the seasons but it always supports a convivial hubbub of happy diners.
