The Abbey Inn. Buckfast | The Abbey Inn pub by the river dart Buckfast Devon
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The Abbey makes the ideal get away from the hustle and bustle of everyday life.

Enjoy a relaxing staying in one of our 8 comfortable rooms, each one having wonderful views over the River Dart, as the sound of flowing water goes by your window you can’t help but relax.

If you fancy a quiet bite to eat by the bar before a walk on the moors or a special evening spent in our cozy restaurant, the Abbey Inn offers a selection of traditional home cooked hearty meals all locally sourced and served with fresh seasonal produce.



Stay With Us

Unique river views

—  All rooms river views

—  All rooms ensuite

—  Quiet location

—  Family rooms

—  Breakfast included


Dine With Us

Great Pub Favourites

—  Great Devon produce

—  Delicious menu

—  Talented chefs

—  Exciting specials

—  Sharing platters

Around Us

Explore Dartmoor

—  Within Dartmoor

—  Local Attractions

—  Great Outdoors

—  Activities

—  Something Special









Local Produce

Where possible we only buy local produce using selected suppliers who hold the same quality values as we do.

Seasonal Specials

Our talented creative team of chefs often come up with new recipes to showcase the seasonal availability.


Takeaway Service

If you are staying local, wish to take a packed lunch or simply want to take your dinner home then we offer a takeaway service on our FULL menu.

Speak to our team to arrange as some items may require a little notice (you can’t slow cook lamb shanks in 10 minutes).

Click & Collect

Many of our regulars and locals have asked us if we could offer a Click & Collect on our our fantastic seasonal and delicious menu to their doorstep and the answer is YES.

We have created a collection menu based on our most popular dishes.

Our riverside terrace can be hired and fully catered for any occasion with choices of menus and even a streetfood style buffet.

Speak to our team for more information

Our Executive Chef

Alistair Bishop

Devon is a paradise for a chef, but I didn’t realise that until I’d been away for over 25 years. Like any young man I wanted to chase the world and after leaving catering college I took a chance and applied for a job in Switzerland at a railway station.

It did not sound too romantic but I was assured by the college that it was perfect for me and so it proved. I received a first-class training in Basel where the station had four restaurants, all of them busy and excellent. I was in a brigade of nearly 80 chefs and I loved every minute. After my spell there I found myself drawn to the world of hotels and I went to London and began to climb the ladder.

Slowly but surely, I got to the top and by the end I had been Executive Head Chef at some of London’s most prestigious hotels and retail operations. I had worked for Sheraton, Harrods, Marriott, Hilton, and South Sands but it is funny how the railway seemed to stay with me. Two of my last few jobs were at stations: first Paddington and then St Pancras. There must be something about traveler’s setting off or returning from a journey that is linked to my soul. I discovered that when I returned to Devon.

I had been growing restless over the years because the more important I became the less time I had to cook. I became a manager and slowly but surely the romance of cooking seemed to get further and further from my grasp. I was not ready to retire and yet there did not seem to be a job for me that seemed satisfying. I did not want to move to yet another huge hotel. I wanted to do something on a smaller scale. Something that involved cooking and working with small suppliers and that had a connection to the land and the sea.  Every day I get to talk to real suppliers, and I get to handle and cook with the products they send me. I visit them and I spend time with them. I’ve never had this experience before. But there is more to it than that. It’s me at the stove and it’s me at the pass. I can’t tell you how much pleasure I get from serving our guests.

However, I would not redo my life again. My experience in hotels taught me many great lessons about guests and their habits, desires and dreams. I learnt classical cookery from some of the best teachers in the business and have been able to build a cuisine at our pubs that is modern and yet deeply old-fashioned at the same time. I rejoice in the fresh fish that we get but at the same time I know the value of a club sandwich eaten in the room after a long day’s walk.

Devon is a paradise for chefs, and for me because it has the sea, the pasture and the shore.