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My one piece of advice when you visit the Bear and Blacksmith in Chillington? Make sure you’re hungry.
I was really looking forward to going back to the Bear and Blacksmith, I last went for a friend’s birthday a couple of years ago and always meant to go back, you know before Covid hit and the world went a bit awry.
My husband Dave and I visited on a Monday evening and were shown through to the restaurant area at the back of the pub. It’s light and airy and well spaced for the pandemic without feeling like you’re a hundred miles away from your fellow diners.
We were still on the non-alcoholic options (booo!) but there were three lagers and beers for Dave to choose from and he decided on a Nanny State by BrewDog, which went down very well.
Having watched Netflix’s documentary Seaspiracy, we have been avoiding eating fish, but The Bear and Blacksmith have a really great connection with local fishing boats so it was great to be able to order the pan fried local scallops, with chorizo and pea puree, while knowing they are sustainably caught - it makes them taste even more delicious!
Pan fried local scallops, with chorizo and pea puree
Following a beautiful starter, Dave opted for the 10oz Aberdeen Angus steak and I had the chicken leg with roasted vegetables and gravy. This is what I mean when I said make sure you’re hungry when you come to the Bear and Blacksmith - the portions are generous.
10oz Aberdeen Angus steak
Dave’s steak was cooked to perfection, he even got an added extra of some King prawns in a garlic butter on the side (cue mouth-watering just thinking about it) and my chicken was two whole chicken legs on a bed of lovely roasted vegetables and a gorgeous gravy.
Chicken leg with roasted vegetables and gravy
When you come to the Bear and Blacksmith there will probably be something about the food you can’t quite put your finger on, but you’re probably tasting the difference between locally sourced, grown and reared food and ingredients.
That’s what makes the Bear and Blacksmith so special, the fact that they grow their own vegetables on the Bear and Blacksmith farm, they raise their own sheep for their lamb, they have their own butchery and all the rest of their produce is as local as possible and often from just one or two trusted suppliers that Malcolm and his team have been working with for years.
Chocolate fondant with sweet caramel Lotus Biscoff ice cream from Surfing Cow
We weren’t sure we were going to be able to manage a pudding at the end of the meal, but then we saw the menu….and such silly ideas left our minds almost immediately. Dave chose a chocolate fondant with sweet caramel Lotus Biscoff ice cream from Surfing Cow, and I had the vanilla, chocolate and hazelnut parfait with shortbread and homemade rum and raisin ice cream.
Vanilla, chocolate and hazelnut parfait with shortbread and homemade rum and raisin ice cream
I asked Dave to sum up the evening and he said: “I thought it was Michelin quality food in a family-feel environment, the range of non alcoholic drinks was surprisingly good and I left wanting to die but in a good way”, which sounds about right, we did have to roll him back to the car at the end of the night!
All in all the Bear and Blacksmith is really good, ‘proper’ (in your very best Westcountry accent) food, locally and sustainably sourced and cooked to perfection.
The stunning outside seating area
One of my favourite places to eat in the whole area. Thank you to Malcolm, Louisa and the whole Bear and Blacksmith team for a great evening and the best food coma I’ve had in a long time!
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