Built in 1768 as The Pied Bull, this modest coaching house has been given a serious revamp by Young’s Brewery: the result is a big set-up with original features such as etched glass mirrors and coloured leaded-light windows now blending with leather chesterfields, prints and trendy light fittings. You can chill out in the lounge/saloon bar with a pint of Young’s ale and a plate of charcuterie or make a beeline for the main dining room with its restful colours and covered pergola. British produce looms large on the seasonal menus, from Brixham crab cakes with wilted kale and saffron mayo to poached rainbow trout with quinoa, lentils, cucumber and avocado or crispy Dingley Dell pork belly with bacon dumpling, purple broccoli and apple sauce. Steaks from the ‘butcher’s block’ are also a good call, while the alfresco Burger Shack is perfect for BBQs, whatever the weather.