Broadpark Breaks B & B
Bed and Breakfast North Devon
Call us on 01805 622214 or 07975748427 Free range, fair trade & home-made
We understand the importance of a great breakfast (please see testimonials). Whilst staying with us you are supporting the rural economy because we are committed to serving locally sourced free range meat whenever possible.
As we're not a restaurant we aren't able to offer lots of choice for each evening meal, although there may be a 'back up' i.e. lasagne or shepherd's pie available. Each morning, guests will find the evening meal option written on the blackboard in the reception area. If you fancy what's on offer then you simply book dinner, if you don't or are going out on a big adventure then that's fine - there really is no pressure. Please feel free to ask what's available if you would like dinner on the evening you arrive.
Veggies come from our own kitchen garden & polytunnel or local suppliers & free range eggs from our traditional breed poultry. We are hoping to run poultry keeping breaks in the Spring/Summer (breeding season), timed around when chicks are hatching.
Breakfast is served between 8 and 9 am and dinner 6 to 6.30 pm, but there may be a degree of flexibility on times. We also offer packed lunch. Rooms are available from 4 pm and are to be vacated by 10 am please.
We offer mouth watering evening meals, accompanied by wine/cider/beer if you like a tipple which can be served on the terrace in warmer weather. If you are visiting friends or relatives in the area they are welcome to join you. We pride ourselves on our ability to serve creative seasonal dishes and as with our breakfasts offer generous portions. We are committed to using fair trade tea/coffee/sugar & chocolate in our sweets. Fruit puddings are a current favourite, with guests persevering to squeeze them in.
Gareth & I were vegetarian and are therefore able to offer a good selection of meat free or dairy free (vegan) dishes.
|Westcountry pork loin with cashews in cider with roast potatoes, beetroot, cabbage & leek|
|Salmon topped with cream cheese & a herb crust, root vegetable dauphinoise, butternut squash & mangetout|
|Turkey/chicken breast in a creamy leek & white wine sauce, brown rice, green beans & carrots|
|Braised beef in red wine with cheesy mashed potato, cheesy mashed potato, broccoli & parsnips|
|Lemon cheesecake & Devon clotted cream|
|Freshly picked seasonal berry pavlova|
|Devon forest gateaux with blackcurrant compote middle & Broadpark ice cream|
|Choux buns with fairtrade choc topping & whipped cream|