Award Winning Food

Head chef Scott Simon 23 has grown up watching food being prepare at The Cricket Inn since he was 14, helping different chefs over the years learning different styles of cooking plus a short period with Michael Caines the 2 Michelin star Chef at Gidleigh Park and the Bath Priory.

Today he has a brigade of three and sometimes up to five chefs in the summer using fresh local produce where ever possible specialising in fresh fish and shell fish, village fishermen bring lobster, crab and fresh fish straight into the kitchen plus one of the fishermen dives for Scallops all from the Bay in front of the Inn so when we say ‘Diver caught Scallops’ we mean it.

The Cricket is surrounded by lush Devonshire countryside giving us the best Beef, Lamb and Pork plus local vegetables from Artichokes to Asparagus when in season, free range eggs including duck which make the best Crème Brulee. Pretty much everything that comes from our kitchen is made by the chefs in house, from the Crab soup to the Tartare Sauce, Chicken Liver Parfait to the Baked Alaska, each meal is prepared and cooked to order so when the customer ask can they have the Seafood Pancake without the Parmesan it’s not a problem, but be aware when we are busy there can be a wait.