Mill End Hotel and Restaurant

On the banks of the River Teign, Mill End Hotel occupies a converted 15th-century flour mill surrounded by woodland and the wild landscape of Dartmoor. Whether visiting for lunch in the garden or dinner in the restaurant, the food is every bit as memorable as the setting.

The kitchen has entered a new chapter with Martin Osedo taking over as head chef. He leads a restaurant that is firmly committed to sourcing locally and crafting in-house wherever possible, with breads, cakes, sauces and many other elements made on-site.

The menu draws heavily on the surrounding region. Devon venison is served with cabbage paysanne, Sarladaise potato, black pudding and smoked bacon, while beetroot-cured sea trout comes with pickled cucumber, avocado and blood orange. A Forest Fungi mushroom, potato and Cornish Gouda pie showcases the kitchen’s creative approach to vegetarian cooking.

After dinner, guests can retreat to the newly refurbished lounge, while a recent addition to the grounds sees a wood-fired sauna perched beside the river, offering a less conventional way to experience the Dartmoor landscape.