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Dining at The Fairwater Head Hotel

Our Greenfields Restaurant uses locally sourced produce, using Devon and Dorset’s finest ingredients, cooked by our head chef and his award winning team.  Experience relaxed dining while enjoying wonderful views over the Axe Valley.We are consistently awarded one AA Rosette for Culinary Excellence.

We recently had a visit from one of the inspectors for the Food and Drink Devon Awards 2013. Our Greenfields Restaurant got a fantastic 1745 marks out of 2000 making it one of the top two restaurants in the awards.

Below are some of the unedited comments made by the inspector:

About our food
"I know the owner was a little disappointed that the judging took place at lunch (and particularly Sunday lunch) and not when he had the full brasserie menu on. However, the criteria for a kitchen that is on top of their game is obvious very quickly, no matter the complexity, or otherwise of the food."

More about our food
"It may have been uncomplicated food, but that also helps a kitchen to shine as there is nowhere for it to hide. Simple food cooked well needs restraint and experience to avoid overcomplicating a dish and try and misguidedly make it more than it should be."

About local produce
"There is a wealth of information in the judges pack-41 references to Devon products, 17 homemade, 19 from Dorset, etc. There is a good deal of promotions of local wines, cheeses and a really comprehensive list of their local suppliers."

About our atmosphere
"The Fairwater is a great place to while away a couple of hours. From the ivy covered exterior to the airy dining room and cosy bar, everything was in good order."

The summary
"Many of us drive past pubs and restaurants advertising 'Traditional Carvery' only to find cheap cuts of meat, uniformly unappetising potatoes and overcooked vegetables. To advertise a carvery at £10, remains good value, but also gives the nod to the fact that you cannot provide quality by appealing to the lowest common denominator of price. A good carvery, and this was, is a rare treat; add competent and friendly service and a menu that brackets the main course with good starters and desserts, and you have a very solid establishment. One last thing, the cheese! A generous serving of fabulous, named, local cheeses, well kept, so in great condition, served at ambient temperature and well presented with a napkin lined basket of biscuits and a home made chutney. My!... what a difference to some of the other rubbish I have been served during this process!"