A little gem in the heart of Topsham near Exeter
The Salutation Inn has undergone a large restoration over the last five years. It shut as a pub and has re-opened as it once was, as an inn, offering all the grand hotel facilities in its beautiful boutique rooms.
The inn’s right in the heart of Topsham, a small gem of a town built on the efforts of seafarers and traders at the navigational head of the River Exe.
The Salutation’s aim is to give guests the best of comfort, service and a fine dining experience and it certainly delivers. Chef-proprietor Tom and his partner Amelia now live here themselves, and run The GlassHouse cafe, six bedrooms and the fine dining restaurant.
The GlassHouse offers breakfast, light lunch and delicious afternoon teas, while the restaurant at The Salutation serves the finest food in a unique atmosphere for all occasions.
The restaurant is unique to the area in offering a range of taster menu experiences. These weekly changing menus start at £42.50 for four courses of the best local, regional and seasonal produce cooked by Tom Williams-Hawkes and his brigade in a modern French influenced style.
Along with friendly staff and bundles of local produce, you’ll find a passionate team who are looking forward to welcoming you soon.
The Salutation has been an Inn since at least 1720. The fine three storey façade stands proudly in the centre of Topsham, an old port and ship building town located at the head of the Exe Estuary, four and a half miles from the sea.
Don’t miss The Salutation’s Fizzy Fridays from 5pm-7pm, with a bottle of prosecco or Rosé Cuvée Prosecco with Salutation nibbles for £17.50, or prosecco cocktails from £7.50 to be enjoyed in the GlassHouse or the courtyard.
68 Fore Street, Topsham, Exeter, Devon, EX3 0HL
The hotel – 7 days a week
The restaurant at The Salutation – Monday to Saturday, 6.30pm-9pm
The GlassHouse – Monday to Saturday 8.30am-5pm. Sunday 8.30am-4.30pm. Breakfast until 11am. Lunch 12pm-2.30pm. Afternoon teas all day until 5pm.
Owners: Gill and Ed Williams-Hawkes, their son chef proprietor Tom Williams-Hawkes and his partner Amelia Boalch as General Manager
- Kids welcome
- Parking available
- Private dining available
- Gluten free options
- Beer garden
- Wedding venue
- Exclusive use
Wild mushroom soup, quails egg
Greendale Farm top rump beef, baby spinach, squash, ceps, red wine sauce
White chocolate caramel fondant, vanilla ice cream
Four courses £42.50 per person