The Bull Inn, Totnes

The Bull Inn, Totnes The Bull is a proper inn with sustainability at its heart, based on our No Bull Rules.

Inside you’ll find brilliant organic food and enlightened drinks - we're for everyone; the community, the traveller, our brigade & our suppliers.

Wedding bells are ringing! We’re closed from 3pm this Saturday 13th June for a very special celebration, one of a handfu...
10/06/2026

Wedding bells are ringing!

We’re closed from 3pm this Saturday 13th June for a very special celebration, one of a handful of weddings we host each year.
Back open Sunday 14th from 8am for breakfast as normal.

For those looking for a venue that doesn’t ask you to compromise on your values, our approach is simple. Seasonal food, thoughtfully sourced ingredients, and a genuine focus on creating something bespoke and meaningful, put together with a whole lot of love by the Bull team. Every detail thought through, every decision made with your day in mind.

Head Chef Johnny will create a seasonal, organic menu tailored entirely to you, canapes, cocktails on arrival, and a three-course dinner your guests will still be talking about years later. An intimate lunch, a long dinner, or a full day celebration for up to 60 guests. Personal, bespoke and completely unlike anywhere else.

Fancy making a proper night of it?
Our 9 rooms and the Albatross apartment are yours, a real home away from home, with breakfast in the pub the following morning to ease you back in and relive the highlights over coffee.

The calendar for 2026 is full (we did say we don’t do many!) and 2027 is already filling up.
If you’re planning something special, drop us a message via the contact link in bio, we’d love to hear from you.

Photo credits : &

Mascarpone panna cotta, poached rhubarb & jelly, amaretti tuile Made with mascarpone from , topped with rhubarb jelly a...
04/06/2026

Mascarpone panna cotta, poached rhubarb & jelly, amaretti tuile

Made with mascarpone from , topped with rhubarb jelly and poached rhubarb from .

A perfect balance of creamy, sharp and crunchy, showcasing some of the best ingredients being grown and produced right here on our doorstep. And the perfect dessert to finish an organic meal at the pub, just look at the wobble on it!

What’s your favourite dessert that you’ve had at the pub recently?

SUPPORT LOCAL // GROW SUSTAINABLY // BUILD COMMUNITY This Sunday, 7th June, there’s a celebration of local food, flowers...
02/06/2026

SUPPORT LOCAL // GROW SUSTAINABLY // BUILD COMMUNITY 

This Sunday, 7th June, there’s a celebration of local food, flowers, farming, and sustainable growing across Dartington and Staverton.

Across the day, a diverse collection of growers, flower farms, market gardens, community projects, and producers will be opening their gates for tours, refreshments, seasonal produce, beautiful blooms, and inspiring conversations.

As a hospitality business, we see first-hand the value that local growers bring to our communities. Strong local supply chains are about far more than sourcing exceptional produce; they are the foundation of a resilient local economy and a thriving local food culture.

When we buy from growers and producers on our doorstep, more money stays within the local area, supporting jobs, independent businesses, and rural livelihoods. Shorter supply chains also mean fewer food miles, fresher seasonal ingredients, and a closer connection between the people growing food and the people enjoying it.

Just as importantly, supporting local growers helps protect and encourage farming practices that prioritise soil health, biodiversity, and long-term stewardship of the land. These are the people investing in the landscapes that surround us, cultivating food and flowers in ways that enrich local ecosystems and help sustain productive farmland for future generations. By choosing local, we help create a food system that is more connected, transparent, and resilient, one that can better withstand economic and environmental pressures while continuing to nourish our communities for years to come.

Meet John.He joined our team in September last year, and has been fab addition to the team. John is one of our breakfast...
28/05/2026

Meet John.

He joined our team in September last year, and has been fab addition to the team. John is one of our breakfast chefs, cooking up an absolute storm in the mornings to get you set for the day.
His talents don’t stop there though, he’s also serving up small plates at lunch and dinner too.

We asked John a few questions so you can get to know him better//

Q: What do you value about working at the pub?

A: Working with passionate and knowledgeable people, both BOH and FOH.

Q: What perks do you enjoy the most about working at The Bull?

A: Getting 50% off as it’s allowed me to eat with my family on several occasions

Q: What’s your least favourite work task?

A: Taking heavy stocks out of the oven first thing in the morning. Especially crab.

Q: What’s your favourite wine on the list at the moment?

A: I tried the Rioja recently and really enjoyed it!

Q: What political / environmental org person do you think people should know about / be aware of?

A: have a great website and I admire the work they do.

Q: What is your secret insider tip for folks visiting Devon / Totnes?

A: I’d recommendngoing to Cockington on a nice day, lovely quaint place.

If you’d like to join our kitchen team, we are still looking for a CDP level chef to join our ever growing crew!

Send a CV and covering letter to
📧 [email protected]

🍓Seasonal Spectacular 🍓“ Can I please have 1x ginormous artichoke and some rhubarb as long as my leg please? Oh, and f**...
25/05/2026

🍓Seasonal Spectacular 🍓

“ Can I please have 1x ginormous artichoke and some rhubarb as long as my leg please? Oh, and f*** ton of strawberries?”

Just LOOK at these beauties 😍Strawberries & Rhubarb. Summer is a go-go. We THINK Baddaford is one of the last, if not the last, commercial sized farmer of field grown organic strawberries (and obvs not in heated greenhouses either) in the UK. Maddie, our Farm Manager, works closewith both Guy & Milan to select & cultivate the best varieties for flavour, resilience and productivity, so when strawberry season starts, it is ON. And good lord do the pickers work hard 💪🏼 harvesting around 40,000 punnets each season, by hand, which is bonkers. Mega props to them toooo 🙏

And you lot, you lucky sausages, get to experience both here at pub as we embrace the abundance and use both in everything from puddings & pickles, to cocktails & sherbets. Talking of cocktails 🍹 its a Bank Holiday, and its actually baking hot, THIS NEVER HAPPENS 🤣 so it would be remiss to not have a cocktail (or 2) on the square tonight. Remember that we don’t take reservations on outside tables so first come, first served 🍸🍓🍹☀️👯‍♀️☀️🍹🍓🍸mwah! X

Braised artichokes, goat’s curd, peas, mint Well if this isn’t the perfect addition to our small plate menu, just in tim...
22/05/2026

Braised artichokes, goat’s curd, peas, mint

Well if this isn’t the perfect addition to our small plate menu, just in time for the sunny bank holiday weekend! I’m having mine outside in the Rotherfold square in the sunshine ☀️ with a side of focaccia, and a crisp glass of Verdejo.

Artichokes from goat’s curd from

Swipe to see the naughty cows that broke into the cardoon field up at the farm the other day and embarked on a cardoon heist…
Clearly they head the were on the menu and fancied first dibs!

We’re incredibly lucky to have Dartmoor right on our doorstep. Wild, rugged and full of magic, it’s the kind of place th...
20/05/2026

We’re incredibly lucky to have Dartmoor right on our doorstep. Wild, rugged and full of magic, it’s the kind of place that rewards wandering. From ancient stone circles and tors, to babbling rivers and secret swimming sports, ponies on the moor and spectacular sunset views.

Around here, everyone has their own favourite Dartmoor adventure.
Our lovely FOH team member Isla and her partner know that feeling better than most. They’ve turned their passion for exploring the moor into a brilliant digital guide packed with handpicked walking routes, interactive maps, hidden gems, local stories and easy-to-follow adventures for all abilities. Whether you fancy a gentle riverside stroll, a family-friendly ramble or a proper boots-and-beer kind of hike, they’ve done the hard work for you.

Think of it as your pocket-sized Dartmoor expert, minus the soggy paper map and “I’m sure it was this way...” moments.

When you stay with us at The Bull, you’ll get free access for seven days, so you can head out and explore to your heart’s content before returning for a well-earned pint, and supper at the pub or pizza from

Woop woop! We did it 🏆We’re beyond proud to announce that we’ve won Best Sustainable Pub or Inn at the x Sustainable H...
13/05/2026

Woop woop! We did it 🏆

We’re beyond proud to announce that we’ve won Best Sustainable Pub or Inn at the x Sustainable Hotel of the Year Awards 2026.

Sustainability in hospitality isn’t just about doing good, it’s about proving that purpose and exceptional guest experiences can go hand in hand. Creating impact while delivering something people genuinely love and return to time and time again.

This award means the world to us because it represents exactly that.
A huge thank you to the judges, our incredible team, our guests, and everyone helping push this industry in a better direction for people and the planet.

And massive congratulations to all the other winners too 👏

Smoked beef brisket, piccalilli, leavesWe recently had half a cow delivered that had been reared We would’ve taken a wh...
08/05/2026

Smoked beef brisket, piccalilli, leaves

We recently had half a cow delivered that had been reared
We would’ve taken a whole one, but we, like many kitchens don’t have the space to prep, process and store an entire cow. However, when there are two customers wanting half a cow, one can be shared between two businesses, but it takes some logistics, planning and coordination.

Having this whole carcass approach to sourcing meat, rather than buying in prime cuts, means that our chefs can get creative and plan out how the different cuts can be turned into dishes across the menu.

This brisket has been brined in a pastrami brine for 2-3 weeks.
Then hot smoked, using dried herbs and tea.
Rubbed in mustard, and a pastrami rub // brown sugar, mustard seeds, fennel, coriander seeds, green and black peppercorns, salt.
Then roasted, chilled, sliced and served.

It’s a labour of love and the proof is in the pudding. It’s utterly delicious, the perfect little lunch.

It’s officially British asparagus season. Steam it, grill it, drown it in butter, finish it with a squeeze of lemon. How...
01/05/2026

It’s officially British asparagus season.
 
Steam it, grill it, drown it in butter, finish it with a squeeze of lemon. However you like it, these tender green spears don’t need much to shine.
 
On the menu at The Bull right now with herb crème fraîche and pangritata.

While the season’s in full swing, you’ll be seeing it pop up in all sorts of ways across the menu. One to get stuck into while the season lasts.
 
Our organic British asparagus comes from
 

Address

102 High Street, Rotherfold Square
Totnes
TQ95SN

Opening Hours

Monday 8am - 11pm
Tuesday 8am - 11am
5pm - 11pm
Wednesday 8am - 11pm
Thursday 8am - 11pm
Friday 8am - 11pm
Saturday 8am - 11pm
Sunday 8am - 5pm

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