“Rated 94 per cent sustainable by the Sustainable Restaurant Association and twice winner of the SRA’s Sustainable Restaurant of the Year award, this restaurant perched high above a picturesque harbour in Devon is very… sustainable. I went there to have a look at it finally this summer and found it was delicious as well. Great deep-fried salt and pepper squid and fries, battered and fried River Teign sand eels, Lyme Bay mackerel with sweet chilli glaze, South Devon crab, lovely falafel wraps… al served in compostable packaging with cutlery made of bioplastic. One day, all restaurants will be made this way. Either that, or we’ll all be dead.” – Giles Coren, The Times October 2018