The story
Chef Patron Craig Griffin leads the kitchen at The Jack In The Green Inn in Exeter, applying a disciplined focus to Modern British cooking that secured two AA Rosettes for culinary excellence. Paul and Judy Parnell purchased the freehold of this roadside inn in 1992. They invested over £13 million into the property while maintaining a strict policy of sourcing local food and drink. Craig and his partner Miranda Griffin took the reins in March 2024, inheriting three decades of development and four major refurbishments. The establishment retains its standing as a Devon dining landmark through a kitchen culture that values training; the team has produced multiple winners of the South West Chef of the Year competition. Craig drives the brigade by emphasizing genuine hospitality alongside technical skill.
The menu operates on a clear principle of showcasing the finest Devon produce, allowing seasonal ingredients to dictate the dishes. Guests encounter ruby red beef from Darts Farm and broadclyst lamb reared by Farmer Ed, both prepared to order alongside fresh lines landed daily by Flying Fish Seafoods. The kitchen features regional highlights such as crab and plaice, while dessert plates incorporate handpicked aylesbeare blueberries gathered from orchards just a mile away. Local brewing traditions appear via Courtney's cider, crafted nearby and served to complement the savory offerings. This emphasis on provenance shapes the restaurant's interpretation of Modern British pub dining, where classic formats gain precision without sacrificing comfort.
The interior offers a balance of relaxed informality and refined detail, featuring wood-burning stoves for cooler months and an enclosed walled courtyard designed for al fresco service. The space welcomes dogs in the courtyard and sustains strong ties with the surrounding community through active sports sponsorship. The pub supports the Exeter Chiefs Man of the Match award and backs the development of Sidmouth Rugby Club's ladies teams. Sunday roast dinners hold a firm reputation among regulars, who return for the consistent standards maintained by the management and the energetic service provided by the staff. The business channels its success into local philanthropy, raising funds for initiatives like Force Cancer while continuing to train aspiring hospitality professionals.
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