Decadent feasting on Dartmoor

This converted 15th-century flour mill, perched on the banks of the River Teign, is an idyllic spot for lunch, afternoon tea or a candlelit dinner after a day on Dartmoor.

Whether you plump for the daytime Lounge and Lawn menu or visit for the à la carte line-up, relish the fact that almost every element on your plate has been crafted in-house by head chef William Broom and his kitchen crew. This includes the bread, cakes, sauces and even the bottled water, which is tapped on-site from a deep moorland source before going through a seven-stage filtration and purification process.

Dinner is a decadent affair featuring locally landed seafood, South West cheeses, meat from nearby farms and moorland game, which are fashioned into thoughtful dishes plated with flair. Pig’s head terrine with celeriac remoulade, cornichons, pickled walnut and date ketchup; Creedy Carver duck with glazed faggot, celeriac, clapshot, creamed cabbage and braised lentils; and warm dark chocolate bon bon with coffee ice cream and Dartmoor Whisky cream are a taste of some of the dishes on offer.

In the summer months, bag a table in the lush garden to munch on more casual plates such as a ploughman’s lunch or a Mill FLT (fish finger, lettuce and tomato) sandwich.

Trencherman’s tip: Mill End has a number of bespoke rooms and suites especially for guests and their canine companions. Pampered pooches will be waited on hand and paw throughout their stay with welcome packs, breakfast sausages and dining areas in all key parts of the hotel.