The ETM Group owned venue now features a 60-cover capacity restaurant, a large bar, a private dining room with an adjoining cobbled courtyard as well as a walled garden and brewhouse.
A new menu combining pub classics with seasonal house specials has been devised, including dishes such as pie of the day with mash and gravy, pork belly with tripe and white bean cassoulet with fennel jam, rib ‘n’ shin burger with triple-cooked chips and harissa mayo and lemon verbena posset with a Garibaldi biscuit.
The pub’s kitchen will also put on a dedicated Saturday brunch menu, featuring a range of meals including soft shell crab “Benedict” with Jalapeno hollandaise and blueberry buttermilk pancakes with smoked streaky bacon, maple syrup and vanilla ice cream.
Sunday diners will be able to take advantage of the venue’s new sharing roasts, specifically created for groups of two, three, four or eight eaters.
Sharing roasts include 12-hour slow-roast west Devon lamb shoulder and mint jelly and Tamworth suckling pig with apple caramel.
All roasts will be serves with duck fat roast potatoes, Yorkshire puddings, roasted roots, greens and gravy.
Drinks on offer include a selection of over 30 premium bottled and canned beers as well as a variety of cask ales, an extensive international wine and spirits list and a range of cocktails aimed at exploring twists on contemporary classics including lavender and cherry juleps, peach mojitos and rum Old Fashioneds.