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Buckland Tout Saints Restaurant

PUBLISHED: 10:49 05 January 2011 | UPDATED: 20:39 20 February 2013

Buckland Tout Saints Restaurant

Buckland Tout Saints Restaurant

Tucked in its own valley in South Devon, surrounded by four acres of grounds, Buckland Tout-Saints is a 16th-century manor house that combines traditional charm with contemporary facilities and comfort.

Tucked in its own valley, surrounded by four acres of grounds, Buckland Tout-Saints is a 16th-century manor house that combines traditional charm with contemporary facilities and comfort. Various families made it their home for more than 300 years before it first became a hotel in 1956; now part of Sir Peter Rigbys Eden Hotel Collection, it has been extensively refurbished and restyled, celebrating the links with the past. Many of the rooms have original fireplaces and plasterwork ceilings, and one set of conveniences is particularly interesting. Ive had a number of requests from guests to purchase them! says General Manager Gemma Balaam, laughing.


Modern, with one foot in the past, is how Head Chef Ted Ruewell describes his food, referring to the stylish contemporary presentation of top-quality local ingredients cooked in the tried-and-tested ways. Pan-frying, roasting, baking these methods are true to the ingredients and are the best way to bring out all the flavours, he says. You wont find any water-baths here.


Dishes are simple and unpretentious, with each ingredient playing its part perfectly, no single element shouting its presence over the rest. My starter of pork belly with lentil cassoulet was a tremendous opener, the fat rendered beautifully to create a little pillow of porcine heaven; Stuarts mackerel tasted so fresh as if it had leapt straight from the sea onto his plate the sweet ratatouille dressing teasing out the briny elegance of the fish.


My main course plaice was similarly impressive, the flesh pearlescent under light crispiness, with plump mussels and dark green cabbage bathed in creaminess. Pink and tender, Stuarts roast duck was a springy treat, reinforcing the importance of honest ingredients cooked with the confidence to let the flavours speak for themselves.


We pride ourselves on complete traceability from field to plate, says Gemma, explaining the sourcing policy at Buckland Tout-Saints. Its also about knowing whats around, says Ted, being out and about, talking to people and finding out what theyre growing.


The menu changes every day, evolving with the season and reflecting the best of whats fresh. Served in the faithfully restored restaurant, complete with original Russian pine panelling and portraits of the houses former owners, the food echoes the elegance of the setting perfectly.


The attention to detail that makes Buckland Tout-Saints such a great place to dine extends across the board. The team recently saw off 40 competitors to win the award for best customer service across South Devon, and during the heavy snow at the beginning of December, guests were reassured that if their departure was affected by weather conditions, they could stay on free of charge.


And heres a treat for those of you planning a special Valentines evening out: mention Devon Life when you book dinner on 12, 13 or 14 February, and youll get a free glass of Prosecco. BELINDA DILLON


Sample Menu


Starters


Slow-cooked belly of pork, braised lentil and herb cassoulet


Grilled Cornish mackerel with warm ratatouille dressing


Ham hock terrine, celeriac remoulade, quince pure



Main Courses


Roast duck breast, fondant potato, braised red cabbage, green peppercorn cream


Pan-fried plaice, sauted potatoes, creamed cabbage, mussel velout


Slow-cooked shin of beef, rosti potatoes, roasted root vegetables, red wine jus



Desserts


Dark chocolate marquise with rum & raisin ice cream


Glazed lemon tart with marinated raspberries


Warm apple crumble with cinnamon ice cream



Buckland Tout-Saints Hotel, Goveton, Kingsbridge TQ7 2DS


01548 853055, tout-saints.co.uk


General Manager: Gemma Balaam


Head Chef: Ted Ruewell


Dinner: two courses, 29; three courses, 37. Wine from 18.50


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