The Catering Team Head Chef Dan Kings, winner of the televised Taste of the West 2004 competition, leads our professional and highly trained team. Dan sources all of his ingredients from the West Country wherever possible and works with fresh ingredients in season.

The meat for our popular Sunday Carvery is often sourced from John and Roberta’s smallholding at Staple Cross, where John rears Poll Dorset sheep and Dexter cattle. By sourcing our ingredients as close to home as possible, we aim to keep the food miles from field to plate down to a minimum, as well as supporting local producers.

Fresh fish is always on the menu and is also from the West Country, with smoked delicacies being delivered from Exe Valley Smokery, a few hundred yards from the Inn.

The Riverside Restaurant The Riverside Restaurant overlooks our gardens and the River Exe, and can cater for large or small parties. It can be booked in advance for any special occasion. We are more than happy to discuss special arrangements for weddings, birthdays or parties, and our top bar can easily cater for live music and dancing.

The Riverside is also the venue for our ever-popular Sunday Carvery and fills up quickly for both sittings, so pre-booking is recommended to avoid disappointment.

The Stables In November 2007, The Anchor Inn opened its new, exclusive a la carte restaurant, The Stables. The Stables is open on Friday and Saturday nights, and has its own, separate menu. Tastefully decorated in soft tones and comfortable leather chairs, it offers a different calibre of dining from the usual night out. An extensive wine list, supplied by RA Vintners, ensures that the perfect drink accompanies the perfect meal. Seating is for 25 maximum, and availability is by reservation only.

The Tom Faggus Bar A welcoming and cosy bar, the Tom Faggus Bar offers a friendly atmosphere, unspoilt by loud music or fruit machines. Dog and child friendly, our standard Riverside menu is available for lunchtime and evening meals.