Details have been unveiled on new organic pub The Bull Inn, which will open this December. The revamped watering hole will offer vibrant ingredient-led dishes with an organic drinks list to match.
This is the fourth pub by publican Geetie Singh-Watson (also responsible for the well-known Duke of Cambridge in London) and follows her vision for sustainability, sound ethical principles, great hospitality and community spirit (it is a boozer after all).
In the kitchen?
You won’t catch vanload after vanload of commercial food supplies being delivered. Instead, ingredients will be provided by local farmers, co-ops and artisan producers. When the going gets tough for homegrown veg, the kitchen will steer clear of air-freighted supplies in favour of their favourite organic produce from across the UK and Europe.
On the menu?
An example menu we spied features starters such as Baddaford purple sprouting with soft boiled egg and Exmouth mussels with leeks. In the mains department, we can already imagine the fragrant waft of spice from the monkfish masala with brown butter roasted salsify. There will also be sharer dishes on offer, such as venison and porter pie with greens and chestnuts. Desserts (we know you have room) are taken care of with a couple of understated classics, including lemon semifreddo and custard tart.
The sustainable approach also carries through to the interior design, with a focus on quality craftsmanship and upcycled furniture and fixings.
The Inn will also offer accommodation, with nine bedrooms taking advantage of solar power, organic linens and bedside lamps carved from Dartmoor wood by local craftsman Rodney Lomas.
Singh-Watson told us, “I want to prove you can be radical, effective and have a positive impact on society and the environment while running a successful business too. It is not impossible!
“We don’t claim we are perfect, but we are trying our absolute best. You have to have hope that there is a better way.”
Keep an eye on The Bull In Instagram account (or should that be Inn-stagram?) for news on a December opening.
Images: Rachel Hoile Photography