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Steamers Restaurant Review

This one-time chandlery and village bakery was converted into a local restaurant in 2003 and chef Andy Williams has been at the stoves since the very beginning. He and his wife now own and run the place, and they ensure that local seafood gets top billing on their daily-changing menus.

A bowl of Steamers fish soup or River Teign mussels with prawns, Pernod and white wine cream make nourishing starters, while the choice of main courses might range from fillet of line-caught sea bass with sliced pear, red peppers, coriander and soy to deep-fried haddock in tempura batter.

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