Head Chef, Scott, 24 has a real passion for food. After spending a short period of time working with Michael Caine’s the 2 Michelin star Chef at Gidleigh Park and the Bath Priory he made an exceptional reputation for himself and the inn.Awarded his first rosette in 2008, he and his brigade of 3 or 5 in the high season continue to keep the high standards and consistency by using fresh, local produce wherever they can. We are very well known for our seafood, and the freshest fish, lobster and hand dived Scallops are caught straight from the Bay in front of the inn by the village fishermen, which Scott works very closely with.
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.