From bread to truffles, they cook as much as possible on site in this 'very cosy and friendly hotel', in the rolling South Hams countryside between wild Dartmoor and the sandy beaches of Bigbury Bay. Rooms in the former Georgian rectory all come with much-appreciated extras: home-made cake and biscuits, ground coffee and a cafetière, a selection of drinks and mineral water, fresh fruit, flowers and White Company toiletries. There are even hot-water bottles. Bathrooms have both a shower and a bath as well as underfloor heating. Meals are the star of the show, with owner Richard Hendey and chef John Raines using home-grown and wild ingredients, plus locally caught fish, to create dishes such as fillets of gurnard and hake with a mussel bouillabaisse sauce or crisp skin slow cooked Devon duckling. 'Dinners, in particular, are brilliant' and 'well worth the money', wrote a reader who has visited several times. An 'excellent breakfast' includes 'special yogurt, very tasty homemade bread', locally pressed organic apple juice, nuts, seeds and honey with figs and Hunza apricots, smoked haddock, or four-minute-ten-second boiled egg with asparagus and toast soldiers.