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2AA Rosette award-winning dining

For stylish dining with seaviews included, there’s Doyle’s. Considered to be one of the best North Devon restaurants, it’s the perfect place to wine and dine until your heart is content.

From fabulous seafood to British and continental favourites with a delicious twist, our menus are as fresh as the ingredients that inspire them. Provenance is a core value for us. Our menus draw on international influences, local inspiration and Head Chef Eduard Grecu’s passion for perfection.

Matched by an extensive list of fine wines, a stylish interior and far reaching views to Lundy Island, we aim to make every meal special. Each evening we produce a delicious choice of seasonally attuned dishes for our guests, using the best local ingredients we can find.

Unless specified otherwise, dinner inclusive packages include a £25 per person allowance for dinner in either Doyle's or Bay Brasserie. We serve dinner in Doyle’s daily from 7:00pm to 9:00pm.


Our menus change with the seasons, bringing you the best tastes available. This is a sample menu.

Menu Accordian

Soup of the day (v)
warm homemade roll, churned butter

Roasted cauliflower bhajis, (vg)
spinach hummus, sesame crispy chickpeas, lemon & harissa vinaigrette

Leek, Devon blue cheese & salsify baked risotto cake, (v)
beetroot pickled pear & pomegranate salad, rocket, walnut crisp  

Beetroot & Schnapps home cured Loch Duart salmon
sourdough & mustard waffle, compressed cucumber, yuzu, dill crème fraiche 

Spicy sweet potato fishcakes
pickled ginger, lime mayonnaise, capers, rocket, candied chillies

Smoked ham hock & chicken terrine

duck liver & Port parfait, macadamia nuts, smoked bacon popcorn, piccalilli, watercress

Barbecued extra mature rump steak
confit new potatoes, barbecued baby leeks, beer braised field mushroom,  green herb sauce, Port & roast beef glaze

Milk & sage braised pig’s cheeks
crispy parmesan polenta, hog’s pudding, tender stem broccoli, crackling, apple & rhubarb compote

West Country lamb neck fillet
crushed smoky celeriac & potatoes, garlic confit mushroom, warm pickled heritage carrot, minted roast lamb & red wine sauce

Roasted free range Creedy Carver chicken breast & truffled leg fritter
potato, tarragon & cheddar gratin, wilted spinach, nut brown butter & roast chicken sauce, crispy chicken skin 

Day Boat Fish
Our established trusted suppliers know that we are after the very freshest fish from the daily landings at Brixham & Plymouth markets, so we get a call every day to find out what is best. We take great care in storing, preparing and cooking the fish. We serve our fish with seasonal garnishes and matching sauces. It’s that “simple”! Please, check the details with our friendly staff.

Walnut & rice sauerkraut rolls (v), 
grilled polenta, herb crème fraiche 

Parsnip & hazelnut terrine (vg)
rocket, pomegranate, dill & citrus dressing

Poached English rhubarb
ginger & almond crumble, fermented plum custard, rhubarb jelly

Dark chocolate delice
Espresso mousse, candied hazelnuts, griottine cherry caramel  

Sticky toffee pudding
vanilla pod ice cream, salted caramel sauce, white chocolate fudge, fresh redcurrants  

West Country cheeses
crackers, grapes, fresh apple, homemade chutney 

Homemade ice creams & sorbets
chocolate crumb, fig puree, brandy snap tuille  

3 of our selection of West Country cheeses
crackers, grapes, fresh apple, homemade chutney

Choose from:

Quicke’s Oak smoked cheddar – made near Exeter, in Devon, this is one of the most highly acclaimed British cheddars, in a farm that over 14 generations has produced cheeses of the greatest quality. After 450 years of crafting, this cheddar is matured for 12-15 months, in muslin cloth, then the truckles are quartered & gently smoked over oak chips for 3-4 hours . Pasteurised milk is being used with vegetarian rennet.

Wookey Hole Farmhouse Cheddar is handcrafted using pasteurised cow’s milk & vegetarian rennet. It is then wrapped in cloth and taken to the heart of Wookey Hole, caves in Somerset and matured at a constant temperature for up to six months. It results in a cheddar with crumbly texture, earthy undertones and a distinctly nutty, tangy flavour.

Vulscombe Goat’s Cheese - made near Tiverton in Devon, by hand, following a traditional rennet-free method for a creamy rich, mild flavour (v)

Devon Blue - a firm textured, sweet, smooth buttery cheese made with pasteurised Friesian cow’s milk in Ticklemore, Devon (v)

Cornish Brie - made near Newquay, in Cornwall.  Made from pasteurised full fat locally sourced milk. It has a yellow, buttery colour and a melting, smooth texture (v)


Our chefs prepare your order in a kitchen where nuts, flour, milk, eggs and other allergenic ingredients are used. We therefore cannot guarantee that products served in this area will not contain traces of these allergens. We kindly advise all of our guests that are subject to any allergies or special dietary requirements, to mention it to our restaurant staff and we will take any action required.

MEET THE CHEF All about Eddie Grecu


Whether you have a penchant for pan-fried scallops, fresh fish or a beautifully cooked West Country steak, Head Chef Eduard Grecu and his team aim to satisfy. Awarded 2AA Rosettes, his menus are full of fresh ideas and locally-sourced produce.