The Darts Farm restaurant is the perfect spot for breakfast, lunch or a spot of tea and cake! Our Head Chef, Paul Matthews (pictured above) and his incredible team use our fields and food hall as their larder, and as a result bring you an amazing menu full of delicious seasonal dishes - including daily specials!
Discover our delicious seasonal salads, handmade by our amazing Mia or one of our brilliant chefs, at our restaurant, delicatessen and the Shack.
Using veg that is being picked fresh from our fields, they create the tastiest salads that reflect the seasons; from hearty curried cauliflower to refreshing courgette.
We are excited to be launching our Cider House, along with the Cider House Restaurant, and get the press into action later this year!
Cider is a huge part of our heritage, both for Darts Farm and Devon. For over 30 years we have been crafting small batch, real, traditional cider here on site; using apples collected from local East Devon Orchards, and pressed on our historic, 100-year-old, ‘Stowe’ cloth press - one of the only working ones left in the country. This year, we are thrilled to have Barny Butterfield, founder of Sandford Orchards working alongside us. With a wealth of knowledge and expertise, we are looking forward to seeing him get creative; from aging cider in whisky and burgundy barrels to crafting single Devon varieties and unique local blends.
Dave Kerley uses his expertise to ensure every fish is prepared and cooked in the best way, using only the locally caught, fresh fish that come straight off day boats.
You really can't beat a portion of the best fish & chips from the Fish Shed!
As we enter Autumn, our brilliant farm team are busy picking pumpkins fresh from our fields each morning. One of our favourite dishes to make at this time of year is a hearty pumpkin pie and you can' t beat this amazing recipe from our friends at THE PIG!
Have you recently purchased a new AGA or inherited one in your new home? If so, these demonstrations are for you!
Over the past few decades, belly pork has become a rather fashionable cut; it's crisp and crunching skin complements the beautiful, tender meat that sit below it. Extremely versatile it's delicious roasted, braised or fried.
Peter and James of Creedy Carver at Merrifield Farm in Crediton have supplied us with free-range chicken and duck for over 15 years. They share our passion and commitment to rearing birds to the highest standards of quality and animal welfare. To create a spatchcock chicken, our Master Butchers remove the backbone and cut so it will lay flat, making it perfect to cook on a BBQ.