Live and Let Live

The ingredients of a great dining pub include seasonal dishes crafted from local produce, a home-from-home atmosphere sans stuffiness, and a warm welcome for everyone – whether they’re loyal locals or fervent foodies from afar. But what takes a dining pub from ʻmeh’ to magnificent is when it does all this in its own authentic voice.

The Live and Let Live pub ticks all these boxes – and then some – under the guidance of head chef Iain Dawson, whose signature style has taken the pub next-level.

The chef learnt his craft at top kitchens in Canada (his home country) before coming to the UK and working at The Hind’s Head in Bray under Heston Blumenthal, where he cultivated a flair for flavour and a love of cooking over fire.

In the rustic setting of the Live and Let Live pub in Landscove, a picturesque village between Ashburton and Totnes, Iain’s rural cooking feels right at home. Produce from nearby partner farms, South West-caught seafood, and foraged ingredients from hedgerow and field come together in dishes that pack a flavourful punch.

Mains such as pork chop with celeriac puree, cider and fennel jus and triple mustard are rich, hearty and honest, a jostling amalgam of smoky, salty, caramelised and sweet flavours.

Trencherman’s tip

Unwind for longer at this countryside haven by booking a rural retreat in one of the pub’s three guestrooms.