At Taste Buds magazine, we know that not all food-lovers make good chefs. For those who prefer to eat than cook, and for aspiring chefs looking for a break from the kitchen, we feature restaurant reviews and recommendations for the best places to eat out in Devon.
Fantastic food in exceptional locations – Taste Buds uncovers the best places to combine memorable dining with a relaxing night away
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… where the sum of skill plus imagination equals excellence, says Deborah Martin
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As a general rule, my husband doesn't like sharing his food until, much to my delight, we discovered The Lytehouse, says Jennie Cooper
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Lucy Baker-Kind enjoys a winter pick-me up at The Steam Packet Inn, a family-run pub on the banks of the River Dart, Totnes
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Fine flavour and presentation, coupled with the candlelit charm of a historic building, make this restaurant in Plymouth a hit with Lucy Baker-Kind
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You don’t have to be a golfer to enjoy the culinary side of this East Devon venue, as Belinda Dillon discovers
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Taste Buds talks to Geetie Singh, co-owner of Riverford Field Kitchen, about their veggie adventures
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Taste Buds talks to the Head Chef at Dukes in Sidmouth about his enthusiasm for his work
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Jeff and Jennie Cooper fall under the spell of this charming 17th century restaurant
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Comfort food in a comfortable environment is Katy Hanley’s verdict on this welcoming venue
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Jennie Cooper experiences another level of flavour at this welcoming Kenton venue
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Playing a key role in Ide life since the 16th century, The Huntsman Inn has ‘local’ art the heart of its ethos, writes Belinda Dillon
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Katy Hanley enjoys live music and traditional fare at this rustic village pub
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Anna Turns samples Matt Buzzo’s Devon specials at the Waterside Bistro in Totnes
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Taste Buds catches up with Mike Palmer, Head Chef at the Two Bridges Hotel on Dartmoor
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Jennie and Jeff Cooper experience something of a veggie adventure at Riverford’s popular restaurant near Buckfastleigh
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Anna Turns enjoys the catch of the day at The Jetty restaurant at Salcombe Harbour Hotel
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Jennie Cooper samples the culinary skills of some chefs of the future
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JanuaryFebruary 2021 issue out now
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