The story
The NoBody Inn in Exeter serves modern British dishes inside a low-ceilinged room that dates back to the eighteenth century. Originally called Pophill Howse, the building functioned as the village’s unofficial Church House long before it opened its doors as a tavern in 1837. Brick walls and timber beams frame a dining space designed for relaxed conversation. The kitchen adjusts its daily menu to match local farm deliveries. That commitment to seasonal produce and balanced flavours secured one AA Rosette for culinary excellence.
Cooks prepare hearty mains like confit duck leg with redcurrant jus, west country sirloin steak with garlic butter, and venison sausages alongside mashed potato. Vegetarian options appear regularly, including homity pie with scallion and leeks or goats cheese wrapped in crisp filo pastry. Desserts lean toward traditional British puddings such as treacle tart with honeycomb ice cream and sticky toffee pudding with salted caramel sauce. The team treats every guest as an invited attendee rather than a transaction, keeping portions generous and finishes clean.
The cellar stocks fine wines and regional ales chosen to complement the day’s offerings without overwhelming the palate. Staff guide diners through the selection while maintaining a relaxed pace that matches the slower rhythm of rural Devon. Crackling fires replace central heating during colder months, making the original cottage architecture feel lived in rather than staged. Quality and balance drive every decision behind the bar and in the pass.
Recognition
Ambience
Details
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