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 Steamed Date Pudding with Sticky Toffee Sauce

150g Chopped Dates

125ml of Water

5g Ground Cinnamon 

1 Cinnamon Stick

5g All Spice

5g Mix Spice

5g Grated Nutmeg

25g Golden Syrup

1 x vanilla pod - remove seeds

100g Brown Sugar

4 x Eggs

280g Self Raising Flour

250g Caster Sugar

142ml Double Cream

50g Butter


Heat a pan and add Dates, Water, Ground Cinnamon, All Spice, Mix Spice, Nutmeg, Vanilla pod & Seeds and the Golden Syrup, mix ingredients together at medium heat until it has become a puree,

Set this aside for 30 minutes and remove the vanilla pod.

Cream the Eggs & Sugar together, add it to the puree which has cooled and mix together well, Add the Flour and mix well again.

Greese pudding molds and add the mixture, cook in a bain marie for 40-60 minutes depending on size of molds,  at 180 degrees cover with foil.

Once cooking remove from oven leave to rest for 5 minutes and puddings should fall from molds.

Make your Sticky Toffee Sauce by heating the sugar on a medium heat in a pan stir in 4 tbsp of water, and stir until sugar has dissolved, turn up the heat and let the sugar bubble for 4 minutes, remove from the heat, carefully add the cream and stir once the cream is mixed in add the butter.



Lamb Tagine with Grapefruit & Olives

Serves 6


1.6kg boneless shoulder of Local Lamb (diced)

3g Saffron strands

400g Onions (chopped)

3x Garlic Cloves, (Crushed)

300ml Fresh Chicken Stock

50g Butter

150ml water

300ml Apple Juice

1 tsp Ground Cinnamon

½ tsp salt

1 tsp Ground Turmeric

½ tsp of White Pepper

200g Olives

1x Grapefruit (sliced)

4x Cinnamon Sticks

120g Flaked Almonds, (fried)

300g Pearl Cous Cous



Put the pieces of Lamb into a large Tagine dish or Saucepan, mix together the ingredients for the spice mixture,

Scatter on the spice and roll the pieces of meat in the mixture.

Add the prepared Saffron.

Put over a medium heat and then add the Onions, Garlic, Oil, grapefruit, Olives & Butter, leave to brown.

Add the Apple juice, water, Chicken stock, cover & cook for 1 hour.


Before serving

Remove Cinnamon sticks, Add Rinsed Pearl Cous-Cous and Simmer for another 15 minutes.






Dark Chocolate Mousse with a Chilled Strawberry and Amaretto Crumble Mousse

First make the mousse.

175g Dark Chocolate

1 egg

1 yoke

275ml Double Cream


Melt the chocolate and in the separate bowl. Whisk the egg and yoke until double in size and cream coloured. Whisk the double cream separately to ribbons about the consistency of yoghurt.

Fold the cream and egg together then the chocolate, careful not to knock too much of the air out. Decant the mixture into serving cups or glasses.



1 pack of strawberries

100g Amaretto biscuits

1tbs Sugar


Roughly chop the strawberries and put in a pan with the sugar, heat until you have a chunky stew. Cool in the fridge.

For the topping bash up the biscuits in a bowl with a rolling pin.

To finish the pudding put a layer of the strawberries on top of the mousse, then finally the biscuit crumble and serve.

Dartmoor Restaurant

"The food was on another level, this wasn't something you would expect in a hotel and personally felt food I have eaten in top notch restaurants wasn't as good as here - they certainly have talented chefs!"