Stop Press – The Salutation now has its own wet fish shop and deli, Salt, a business born in lockdown.

The Salutation Inn, one of Topsham’s oldest inns (it dates back at least until 1720), is today a contemporary fine dine restaurant with six luxury bedrooms. Run by Chef/Director Tom Williams-Hawkes, wife Amelia and their talented team, the restaurant has won numerous accolades and is considered one of the best in Devon.

Tom, who is from Topsham, started his cooking journey during a school work experience at Gidleigh Park, Chagford under the guidance of Michael Caines. (Michael, himself had started his professional career at The Imperial Hotel in Exeter run by Tom’s parents and forefathers.) Tom learned his craft under such demanding chefs as Gordon Ramsey and Marcus Waring before returning to Devon to work with Michael again at both 2-Michelin star Gidleigh Park and as Michael’s Executive Chef at ABode Exeter.

The Salutation Restaurant continues to win awards and accolades for Tom’s inventive and finely considered cuisine that makes the fullest use of the bounty of wonderful ingredients available virtually on the doorstep. For example, during summer months, the rare Exe salmon is landed in Topsham by Tom’s father Ed Williams-Hawkes and is prepared and served lovingly by Tom, especially for his always popular ‘Exe salmon suppers’.

The restaurant is unique to the area in offering a range of taster menu experiences with menus that change weekly.  Additionally, there are occasional wine dinners and special events throughout the year. The wine list is intelligently chosen and fairly priced.

During the day, the light and airy GlassHouse is open for breakfast, morning coffee, lunch (2- or 3-course menu as well as lighter dishes), and afternoon tea, as well as for roast Sunday lunches.

Or why not drop in on ‘Fizzy Fridays’ for sparkling wines and canapés?