The term ‘hyper‑local’ is often overused, yet the eff orts of this Totnes restaurant justify the description: a co‑op of local allotments stock the Gather kitchen with fi eld‑fresh organic vegetables, fi sh and seafood are landed at nearby Brixham and meat is reared within the county.
Talented chef Harrison Brockington leads a young team who use this glorious produce to create dishes that delight. And although the food is smart, the relaxed vibe and friendly service make it a go‑to destination for all manner of occasions.
The kitchen team showcase their talents via full and half tasting menus – there’s also a vegetarian version. The line‑ups focus on fl avour and provenance, and dishes such as duck with cherries, and woodruff custard tart are polished without being overly fussy.
The front of house team deliver excellent service with a light and friendly touch. An impressive drinks list is well thought out and, if you’re indulging in the tasting menu it’s worth splashing out on the wine flight.
Trencherman’s tip: day trip to Totnes? The set lunch menu (Wednesday to Saturday) is excellent value, as is the prix‑fixe early dinner menu (Tuesday to Thursday).
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