Restaurant & bar
Organic, ethical, local, seasonal and delicious sums up
to food at the Bull and head chef Jonny Tilbrook has truly embraced
Geetie's deep-rooted food values - they are organic to the
Dishes on the enticing daily-changing menus evolve with the
seasons and the fabulous organic ingredients they source from
like-minded artisan producers across Devon and the West Country.
Their passion for an ethical, sustainable approach to food extends
to using only local field-grown vegetables, so there's no
air-freighted or heated greenhouse produce on the menu, while meat
is used sparingly and with respect, using whole animals that have
been reared organically on local farms, while fish comes from
Cornish day boats.
Expect simple, unfussy dishes packed with flavour and
creativity, often using unusual ingredients and built around the
imaginatively prepared seasonal greens, as we experienced during
our stay - a beautifully cooked leg of lamb steak with salsa verde
and heaps of delicious purple sprouting. Depending on the season,
perhaps tuck into pheasant Kiev, creamed leeks and salsify, cod,
haddock, wild garlic and caper pie, bavette steak with bèarnaise
and custard tart with gooseberries. Menus are short and everything
is made in house, from bread to ice cream.
Naturally, the wine menu brims with unusual wines from smaller
organic, natural and biodynamic producers - all served by the
glass. Craft beers on tap includes brews from Stroud Brewery and
the New Lion Brewery in Totnes, and there's also great organic
coffee from Owen's in Ivybridge.