It’s time to bring on the beef – but not just any old beef. We’re talking succulent grass-fed, locally reared Angus from West Down Farm in Blackawton which has been cut in The Bear & Blacksmith’s own butchery.
Every Sunday the Chillington pub crafts dishes from ingredients of the most amazing provenance. Hungry locals – and gastro tourists in the know – head to the village inn for a choice of three exceptional roasts. Contenders could be a joint of beef on the bone, free-range pork from its smallholding, lamb from the pub’s farm or own-reared free-range chicken, goose or duck.
Ultra-fresh produce makes Sunday lunch at The Bear & Blacksmith exceptional, and specials like 100 per cent grass-fed lamb cooked three ways (cutlet, leg steak and breast) are delicious served with homegrown seasonal veg.
Chef and landlord Malcolm Church upholds an impressive plot-to-plate ethos: practically everything on the menu is grown, harvested or reared by the team who even cure bacon and make their own sausages.
Starters range from gorgeously tender and flavourful barbecue pork-ribs to refreshing and delicate Salcombe bass ceviche. Puds, meanwhile, rotate around classics such as chocolate parfait paired with marinated oranges, honeycomb shards and hazelnut ice cream.
Sunday lunch at this village local is the kind of relaxed hearty meal where you can chill out and chat with family and friends in a super laid-back environment. And it promises to linger in the memory, helping to keep you satiated, sane and sanguine for the busy week ahead.
For your chance to win, simply answer the question below.
What’s the name of the chef at The Bear & Blacksmith in Chillington?