Richard Guest, our Head Chef, was appointed with a mission, not merely to safeguard, but to enhance our jealously guarded reputation as one of the 20 best eating-houses in the country.
Richard brings a bold, innovative style of cooking to the Castle's kitchen and is extending our British culinary repertoire in some exciting directions.
Specialities: At the Castle we create our menus by drawing inspiration from our growers, producers and farmers. Right from the very first asparagus served with our cured boar and local quails eggs, to spring lamb and young vegetables or steamed line-caught Bass with fresh peas and broad beans. Beautiful berries through the summer make for great simple pleasures such as strawberries and cream and in autumn when Brixham crab is at its best and local quinces, medlars, apples and pears are dropped at our door. All these things mean that we can give our customers the freshest tastes possible and then there is our totally British cheese board, with up to 16 artisan cheeses. Make sure you try the Elmhirst - it looks like Brie but infinitely better! You will also find an excellent room service menu offering lighter pasta dishes and the best sirloin steak we can buy.
THE CASTLE RESTAURANT IS OPEN FOR LUNCH AND DINNER MONDAY-SATURDAY AND LUNCH ONLY ON SUNDAYS.
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