Plot-to-plate dining in Chillington
The Bear and Blacksmith specialises in dishes crafted from ingredients with the most incredible provenance: practically everything on the menu is grown, harvested or reared in‑house.
Chef patron Malcolm Church wears a range of hats (including farmer, butcher and gardener) to deliver the Chillington inn’s impressive plot‑to‑plate ethos.
Daily specials sit alongside a menu of classics fashioned around lamb from the pub’s farm, free‑range pork from its smallholding, house‑reared free‑range poultry, and veg from its gardens. Shellfish is sourced from local Salcombe fisherman Chris Roberts and the finest fish comes fresh from the Rex Down dayboats in Plymouth, while the grass‑fed Angus beef (hung for 30 days, minimum) is reared nearby by Jack Perry at Westdown Farm before being cut in the pub’s butchery. The team also cure bacon, make sausages and smoke own‑reared produce.
Such authentic ingredients speak for themselves and specialities such as 100 per cent grass‑fed lamb cooked three ways – cutlet, leg steak and breast – are served with simple and delicious accompaniments such as homegrown squash and chard.
Malcolm likes to craft pastry as much as he relishes tending the veg patch, so leave room for one of the classic puds such as toffee apple tart topped with almond crumb and served with cinnamon ice cream.