Darts Farm restaurant The Farm Table

This restaurant, situated in the food emporium that is Darts Farm, redefines the concept of farm-shop dining.

Food grown on the farm and sourced from local artisan producers is cooked over charcoal or in the wood-oven, producing quality dishes that respect the provenance of the exceptional ingredients.

This may be artisan food but it’s not simple: home-reared saddleback pork chops are brined for two days before they hit the pan, while belly pork gets the low’n’slow sous vide treatment before being crisped.

Tom Chivers heads up the open kitchen and revises the menu continually to reveal what’s in its peak micro season. Vibrant veg-centric dishes sit alongside dayboat fish from Brixham and own-reared Red Ruby beef.

For a showstopper, plump for the sharing dish of whole grilled turbot. It’s inspired by the Basque ciderhouse tradition of grilling the fish whole (basted in good olive oil, vinegar and stock) over fire. Puddings often feature single-origin cacao – crafted by the in-house chocolatier team – and homemade gelato churned from organic milk.

The space comes into its own in the evening, when the rustic decor and setting adjacent to the in-house wine cellar and small-batch cidery lend it a vineyard-restaurant vibe. Explore the wines from Darts’ Pebblebed Vineyard (alongside a well-curated list of other wineries), or go off-piste and match dishes with unusual ciders and ales.