Diners at the Cary Arms can choose from the traditional pub, where breakfast, lunch and dinner are served, the terraces in good weather, or the futuristic looking "Pod" where four can dine on blustery days. In summer, there's a terrace bar, barbecue and a wood-fired pizza oven. The Pod is also available for small weddings, as is the residents saloon.
Head Chef Ben Kingdon, named Pub Chef of the Year 2010 in the Gread British Pub Food Awards, specializes in local and seasonal food. The menu regularly features Devon beef, Lyme Bay lobster, line caught fish and local ales. In addition to the printed menu, there are chalk board specials every day.On the day of my arrival, I was invited to come down to dinner whenever I liked. Unfortunately I left it a bit too late and missed what looked like a delicious starter of fresh local scallops. Instead I tried a terrine of ham hock and back bacon, served with toasted brioche and onion chutney. This was followed by a perfectly dressed Brixham Crab with a small salad, and a dessert of poached pears and caramel with creme fraiche. Everything was served with the kind of refinement that entitles a pub to call itself a "gastropub". Portions were generous without being overwhelming and the price, under £30 for three courses with wine (in September 2010), was about about average for this kind of food.
And Wallace the Westie enjoyed the water and rawhide chew he was served.
