Hotel Endsleigh

Monday, December 12, 2011 - Two of us had the roast beef - three chunky, deep red slices of South Devon sirloin, a tall and crunchy Yorkshire pud, crispy roast potatoes, roasted root vegetables, curly kale and a rich red wine gravy. Unimprovable. An envious glance necessitated the transfer of several forkfuls to the missus, but she also loved her fillet of brill, which lived up to its name, in an 'unbelievably good', buttery coriander-flavoured sauce...We left this magical place beaming with delight.