Saveur

The story

Saveur Restaurant Exmouth | AA Rosette Modern European Dining

The Kitchen and Its Lead

At Saveur in Exmouth, head chef Nigel Wright builds a modern European menu rooted in seasonal British produce and global techniques. His training spans high end establishments in the New Forest and a prior kitchen role at The Rose & Thistle in Rockbourne. Travel with his partner and general manager Kerry Wright shaped their perspective before they opened in 2017, leading to eight consecutive years holding two AA Rosettes.

Seasonal Plates and Regional Sourcing

Guests encounter European-inspired cooking that prioritizes regional suppliers and precise technique. Brixham monkfish arrives with sweetcorn puree and curry oil, while Clinton Estate venison carpaccio pairs with fifty year old balsamic and artichoke crisps. Grilled English asparagus meets ticklemore goats cheese and hot honey, and main courses feature catch of the day with crab and ginger veloute or smoked almond romesco. Every plate follows a modern European framework that lets ingredient quality drive the flavor profile.

Dining Room and Service

The dining room balances polished service with relaxed coastal energy near the Exe estuary. Desserts remain handmade in house, ranging from dark chocolate delice topped with nougatine to a local honey semi freddo layered with strawberry compote. A curated cheese board rounds out the evening, featuring aged Twanger cheddar, washed rind Maida Vale, and Long Clawson Stilton. Critics note the venue operates as a confident dining room rather than a trend chasing establishment.