Taste Buds magazine logo
Dessert at the White Hart in Dartington

The White Hart

Local, traceable food makes for a fine feast at The White Hart in Dartington, writes Alex Green

The White Hart restaurant and bar is enviably located on the much-loved Dartington Hall estate, with its Grade II listed gardens and lush stretch of the River Dart running through it.

This idyllic setting has been attracting free thinkers and thought leaders in education, farming and the arts since Dorothy and Leonard Elmhirst bought it in 1925. Together with their contemporaries, the Elmhirsts established the ‘Dartington experiment’. This was an approach to rural regeneration with an emphasis on sustainability and social justice, and it continues to lie at the heart of everything this charitable trust represents to this day.

The White Hart is headed up by chef Eamon Fullalove, a talent in his own right, who previously led the charge at Jamie’s Fifteen in London. His passion for seasonal food and local provenance shines through in his menus here.

Dishes feature vegetables grown in the recently restored walled garden or the nearby Apricot Centre at Huxhams Cross. Meat and dairy are sourced from the estate’s Old Parsonage Farm, and fish and seafood come from local ports.

With its high-beamed ceiling and a tangible sense of history, the restaurant is located within the old kitchens that once served the medieval Great Hall.

Dining with kids in tow can be a nerve-wracking experience, but we soon settled in – thanks to the fun Dartington-inspired activity pack to colour and keep, and the cosy seating in the lounge area.

For starters, Andrew and I shared the palate-cleansing, beetroot-cured salmon with pickled shallots and crème fraîche. A plateful of flavour!

Our children had the cheese quesadillas and toad-in-the-hole. With a cheese toastie and sausage and mash, what’s not to love?

For mains, I enjoyed the estate’s home-grown, umami-flavoured ‘Grow Cycle’ mushroom risotto, while Andrew tucked into a crisp, seared sea bass fillet, served with new potatoes, salsa verde and chard.

Sharpham Vineyard’s Dart Valley Reserve wine provided the ideal accompaniment. We rounded off the meal with goat’s yoghurt panna cotta, served with pretty macaroons and a chocolate brownie with vanilla ice cream.

For a pleasant few hours, we were living the Dartington dream.

Sample Menu


  • Fishcakes, lemon mayo, salad
  • Vegan mezze (hummus, avocado, fennel, balsamic onions, asparagus – subject to change)


  • River Exe moules marinière
  • Dartington Farm goat burger, sweet potato fries, slaw


  • Sticky toffee pudding, vanilla ice cream
  • Local ice cream


  • Starters from £4.50
  • Mains from £8
  • Desserts from £6
Alex loves: dining in the historic grounds, and knowing the food is grown and reared on the estate
The White Hart
Dartington Hall
Devon TQ9 6EL

01803 847111

Prefer Print?

Six times a year, delivered to your door

Annual subscription: £15
Single Issue: £3

May June 2024 issue out now

Try before you buy. View digital edition

Go to Shop
Taste Buds MayJune24 front cover