Jack in the Green Inn

The prestigious 'Dining Pub of the Year' given earlier this Summer by Devon Life magazine further enhances the two AA rosettes, Good Food Guide recommendation and a Michelin Bib Gourmand. The Jack in the Green is much more than just a pub.

Proprietor Paul Parnell and Head Chef Matthew Mason together have shown an unwavering passion for championing local produce over the past ten years, building up a first class, friendly and informal atmosphere where everything is cooked to perfection.

Training with Shaun Hill at the revered Gidleigh Park for 2½ years taught Matthew the value in using only superlative local produce. Now, almost all of what is used is grown or reared from well within a twenty-five mile radius of the kitchen and the staff can even give you the Christian names of their apple supplier in the next town.

The established list of local suppliers makes for reassuring reading in the current climate of unknown food provenance and health scares and really represents the best of what Devon has to offer. In addition to the well-hung Limousin & South Devon X of Beef supplied by Steve at Country Farm Butchers of Ottery St. Mary, an Aylesbury & Peking X of Duck breast and legs are supplied by Creedy Carver of Crediton.

The organic Fishleigh Estate, themselves the winner of Devon's 'Best Organic Product' at this year's awards and who host the BBC's Springwatch each year, supply exceptional Red Devon Beef, Pole Dorset Lamb, hung for between 7-10 days and their distinctive 'Happy Hogs' Pork (a Large White & Berkshire X). Local cheese, butter and milk are delivered from Hawkridge Farm at Crediton and by Andrea and Heidi from East Hill Fayre. Free range Hen's eggs come from Cobley Farm at Down St. Mary, Apple Juice is grown & pressed at Newton Poppleford and 100 barrels of award winning Otter Ale make the short journey from Honiton to the pub each year.

Venison comes from direct from Exmoor, whilst Pheasant, Wild Duck, Partridge and Pigeon all come from local shoots. Several smaller growers supply the kitchen with speciality produce including English Asparagus and salad leaves, such as mustard leaf and watercress from John Rowswell of Barrington.