Brothers Chris and James Tanner have spent almost twenty years cooking at their restaurant Barbican Kitchen in Plymouth.

Situated inside a historic building that’s also home to the Plymouth Gin Distillery (and where the Pilgrim Fathers spent their last night before setting sail on the Mayflower), the location of Barbican Kitchen in Plymouth makes for an inspiring experience even before sampling the food. The ancient stone of the venue is complemented by contemporary styling; the result a successful marriage of old and new.

A relaxed vibe sets expectations for a smart-casual menu, and the team deliver in style. Dishes are built around locally sourced ingredients such as fish landed by Looe dayboats and meat from Philip Warren Butchers in Launceston. This fine fare is crafted into creations such as Plymouth Gin-cured salmon with crème fraîche and roasted and pickled beetroots. Puds include a white chocolate parfait with mango gel, passionfruit, and coconut ice cream.

Committed carnivores will revel in the fruits of Barbican Kitchen’s charcoal grill, where West Country moorland beef, dry-aged for succulence, is seared over hot coals for flavour. Just choose a sauce and a starch, such as skinny fries or buttery mash, to accompany.

Trencherman’s tip

Plant-based visitors will be pleased by the superb selection of veg-centric dishes, all crafted using hyper-fresh ingredients from the surrounding Devon countryside.