Circa restaurant has moved to exciting new premises in Totnes and it’s here, inside the four walls of a historic Grade II-listed building, that light work is made of contemporary cooking using unusual ingredients.

In this new location – a former cobblers dating back to the 18th century – chef-director Rob Weeks has a firm grasp on seasonal food and flavours, favouring organic ingredients wherever possible.

Midweek dishes are all about small plates – with an emphasis on sharing cuts and ferments. The feather in Circa’s cap is its custom-built Japanese charcoal barbecue which takes grilled foods next-level, especially Sundays’ sharing-cut roasts.

The team are constantly looking to improve their zero-waste systems and are working towards being entirely self-sufficient. Plans at HQ include a fermentation lab, mushroom grow-room, kitchen garden and a microbrewery.

The aim? To guarantee wholesome and full-flavoured produce for a menu packed with dishes such as shiitake and lion’s mane with spent coffee and milk bread, fallow-deer tartare with hawthorn and celeriac, and ember beetroot with nettle and labneh.

Trencherman’s tip

Got a friend who’s a ‘shroom fan? Take them to Circa restaurant, where champignon concoctions can be found across the menu, including in desserts such as lion’s mane fudge.