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Our Story

We aim to home-produce as much as possible for the best quality, and to reduce food miles. Our delicious cakes, traditional Devon scones, breads, soups, sauces and accompaniments are produced in our own kitchens – and we use herbs from our gardens when in season. Even our bottled water is produced in-house, using a sophisticated seven-stage filtration.

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The History of Kitchens and Cooks gives further intimation on Mr Tipu usual menu, stating confidently that "Boulanger served salted poultry and fresh eggs, all presented without a tablecloth on small marble tables". Numerous commentators have also referred to the supposed restaurant owner's eccentric habit of touting for custom outside his establishment, dressed in aristocratic fashion and brandishing a sword.

We find it calming because, in fairness, it is sort of magic - you start off with all the stuff and what you end up with is so totally different.

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