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.

Beetroot, crème fraiche, radish, herbs This one’s a little special. Not only is it deliciously fresh and cooling (perfec...
10/07/2026

Beetroot, crème fraiche, radish, herbs

This one’s a little special.
Not only is it deliciously fresh and cooling (perfect for the super hot days we’ve been having), it’s a dish put together using incredible ingredients that are grown and produced hyper locally, just a stones throw from the pub.

Beetroot & herbs from and crème fraiche from the cows Riverford Organic Dairy both literally just 7 miles from the pub.

DEVON COHORT No.3 // Starts 10th September 2026.We are super grateful to Skills Boot Camp, Train4Tomorrow & Devon County...
06/07/2026

DEVON COHORT No.3 // Starts 10th September 2026.

We are super grateful to Skills Boot Camp, Train4Tomorrow & Devon County Council for enabling us to offer full bursaries for cohort 3 of our 💚 Level 3 Course in Regenerative & Sustainable Hospitality, created in partnership with The Apricot Centre

Every Thursday from 10th September to 26th November 2026, we’ll be diving into all things hospitality, food and farming.
Location // Baddaford. Geetie and Guy Singh-Watson’s farm here in little ole Devon. The farm is such an incredible place to base one’s learning, and September is bloody GLORIOUS up there.
Devon-based folk are eligible for fully funded bursaries, covering the full course fee of £2,500. For those living further afield, we have a small number of self-funded places.

Because here’s the thing: every menu is a choice, and where our food and drink come from, who produces it and how, really bloody matters. This course teaches you how to make the better choice, and how to actually make it work: on your books, in your kitchen, on your bar, and with your suppliers.

Massive thanks to everyone who’s come through this course so far, we’re properly proud of the community it’s building!

Applications close on Friday 7th August.
To apply, click the link in our bio.
For any queries, contact us at 📧 [email protected]

Raspberry Margarita //Berry season is popping off at  and the team of pickers at the farm are like a well-oiled machine ...
03/07/2026

Raspberry Margarita //

Berry season is popping off at and the team of pickers at the farm are like a well-oiled machine picking them, storing them somewhere cool before they are delivered to the pub.
They arrive to us fresh from the field, ready to use on our breakfast, dessert, and bar menu.

Our bar team are up to their usual behind the scenes wizardry, turning the seasons’s bounty of raspberries into a delicious syrup that features in this incredible raspberry margarita. (Swipe to see the different stages of the syrup process.) Raspberry syrup is also featuring in our seasonal cordial selection, if you want all that raspberry flavour, alcohol free. Mix with your choice of still or sparkling water. 

We think this raspberry marg is the perfect summer cocktail. If you’d like to make it at home, here’s the recipe. Right in time for the weekend.

50ml organic tequila
40ml raspberry syrup
30ml lime super-juice.

Pour all the ingredients into a cocktail shaker with ice and shake.
Double strain into a glass with a salt rim, marvel at it for a moment before enjoying it somewhere sunny. 



Raspberry syrup.

There’s no waste from this process.
Once the stewed fruit is strained and bottled. The cooked pulp is still full of deliciousness so it’s put to good use in our kitchen.
The fruit is used as compote, or dehydrated into sweets or sherbet for puds and cocktail garnish.

Chicken breast, squash and cashew nut romesco, spiced roast carrots, green chermoula. Romesco sauce is traditionally mad...
27/06/2026

Chicken breast, squash and cashew nut romesco, spiced roast carrots, green chermoula.

Romesco sauce is traditionally made with red peppers. We won’t see British ones until later in the summer, so for now, we’ve turned to the squash instead.

These have been sitting quietly at since last year, getting better with time. Roasted down, then blitzed with cashews, they bring the same sweetness and depth you’d want from a pepper, just from a different season.

This is the bit we love most about cooking seasonally, we don’t view it as a limitation, it’s a brief. No peppers means the chefs in the kitchen have to think harder, rather than settling for less.
This dish is testament to that. Thinking creatively results in something spectacular.

‼️Important information if you’re visiting us today‼️Our extractor has thrown in the towel. But fear not,  we’re still o...
26/06/2026

‼️Important information if you’re visiting us today‼️

Our extractor has thrown in the towel. 

But fear not,  we’re still open for lunch today, our menu might just look a little different than usual.
We’ll be serving fresh salads done and delicious cold plates, ideal for this sunny weather. 

We are currently working our socks off to be back up and running as normal for this evening!

If you’ve got a booking with us tonight, please bear with us while we get things sorted.
We’ll be in touch with you as soon as we can later today.

Love The Bull Team x

Fez // Six years ago, Rowan, affectionally known as Fez, walked through our door as a KP. Today he leaves us a Senior Ch...
23/06/2026

Fez //

Six years ago, Rowan, affectionally known as Fez, walked through our door as a KP. Today he leaves us a Senior Chef de Partie, having run and held down many a busy shift in the pub, slinging pizzas The Albatross, Totnes , generally cooking up a storm.
He’s become an essential part of the Bull Brigade along the way.

Fez has been here almost since day one, funny, sharp, a bit of a wind-up merchant, basically the Bull’s baby brother.
He’s been part of the furniture and watching him grow into the cook and the person he is now has been one of the real pleasures of being part of this place.

Bristol’s gain is our loss.
Go smash it, Fez. The door’s always open and the kitchen will never quite feel the same without you.

Big love from us all x

Rhubarb pain perdu, clotted cream, strawberries.Currently on our breakfast menu,  our rhubarb pain perdu, is topped with...
19/06/2026

Rhubarb pain perdu, clotted cream, strawberries.

Currently on our breakfast menu,  our rhubarb pain perdu, is topped with strawberries from and clotted cream from Riverford Organic Dairy
The perfect way to start the weekend.
Decadent, yes, but strawberries are at their peak right now, so we’re making the most of the season while it lasts. And clotted cream levels up any sweet treat going in our opinion!

Breakfast served daily // 8am - 10.30am 

Top marks to those who know what the following have in common// Lucy, Elegance, Pegasus, Symphony, Mailing Allure, Cupid.

Any guesses?

They’re the variety of strawberries grown up at Baddaford this June, they sound less like fruit and more like a cast list for somewhere between a Jane Austen novel and a Greek myth.  Each one tasting amazing.

All grown in the ground at Baddaford, all organic. Which matters more than you might think. UK government testing of strawberries found that 95% of the 120 samples tested contained PFAS pesticides, so called “forever chemicals”. Gross.

If you haven’t already, check out Pesticide Action Network UK ‘s Dirty Dozen list, which tracks UK pesticide residue data. Strawberries hover near the top every year with 86% of conventionally grown samples found to contain multiple pesticide residues.

Baddaford’s are grown without any of that, so you get all the flavour, without the chemical cocktail.

Ps. Shout out to the gorgeous roses in the background from Geetie’s garden

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.

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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