Treat yourself to lunch with us on a Friday and we’ll give you any coffee or pot of tea for free to go with it. You don’t need to bring anything with you or fill in any forms – we’ll just give you the drinks.
Lunch is served from 12-3pm, and we’ve always got homemade soup, a Ploughmans with organic salad and Devon cheese and we’ve just introduced a lighter salad with our own herby hummous. Everything comes with our own bread, baked every day, and organic Riverford Dairy butter.
We’re changing our opening times slightly – we’ll be closed on Tuesdays from now on, as well as Mondays. Otherwise we’re open as normal from 10-4.30.
Due to the ever expanding list of Things That Need Doing, we’re going to reopen a week later than originally planned -so it’s February 14 now. See you then.
We’re open over most of Christmas, so if you can drag yourself away from the Christmas leftovers drop in. We’re only closed Christmas Day, Boxing Day and New Year’s Day, and then we’ll be shut until February 7 for some time off.
Well, almost – we’ll give you a pot of our fine leaf tea or a cup of our aromatic coffee when you buy soup or a ploughmans and a piece of our lovely cake (not too difficult, we reckon) from Tuesday to Friday during December.
All of our food is made from scratch in our kitchen, and that includes the bread we serves with the soup and the ploughmans. We do not buy in soup and reheat it – we make it fresh everyday. We make coleslaw from raw ingredients and dress it lightly with our own dressing, not some gloop from a catering supplier full of emulsifiers and thickeners. Our milk, butter and cream are organic, from the dairy across the river, and we use stoneground flour in our bread.
Come and find out for yourself what we do this month.
Devon is awash with apple juice in the late autumn, so we thought we’d add to the deluge and press some of our own. Tom and Becky Morrow, who make the fantastic cordials we sell (have a look at tomorrowscordial.co.uk) lent us their water-powered press and macerator so for the first time we could juice the fruits of our orchard ourselves.
The press is beautifully simple – put the pulped apples into the big perforated drum, and turn on the water. There’s a rubber bag in the centre of the press that fills with water and crushes the apple pulp. It’s clean, quick and efficient, leaving a solid, dry mass of pulp.
So we have plenty of juice. Buy it for £2 a bottle to take home (pasteurised so it keeps for more than three days) or get it by the glass in the café. And we’ll be doing a hot spiced juice at weekends, with cinnamon, star anise and nutmeg.
We’ve been using our wood-fired boiler for a couple of months now – it provides hot water for the cafe and will do the heating, when we turn it on. It’s a pretty simple piece of kit – you stick wood in the boiler, it heats the water which is stored in a big, heavily insulated cylinder.
But getting it operational was quite a lot harder than we anticipated, because most heating engineers round these parts haven’t encountered these systems before. After four false starts, we found the very talented Mr Rueben Newcombe, who fitted the pipework, and had the system set up and commissioned by Stoves Online, based near Dartmouth.
This does not come cheap. In fact, the fitting and the flue cost as much as the boiler, the tank and the shipping from Poland, which blew holes in my theory that this would be a relatively economical way of providing heating, and no more expensive than a conventional gas combi boiler and an LPG tank.
There is an argument for wood as a CO2 neutral fuel – the CO2 released by the burning wood was, at one point, present in the atmosphere so you’re not adding any new CO2, although that strikes me as a slightly absurd when we’re trying to reduce atmospheric CO2 .
But the best thing about wood is that you can find it lying around, which you can’t do with gas or electricity. So now we’re heating our water with free wood gathered from our land – cutting it up takes a bit more effort and you have to be in possession of a chainsaw as well as a method of moving the logs – which, as gas and electricity prices keep rising, is a good feeling.