Over the past three months we have been trawling through the lists of the country’s top merchants and sampling some of their most unusual and tantalising offerings. All for the benefit of our customers of course!

Our new list has been expanded to more than 75 bins, with 15 available by the glass (plus dessert wines). It’s a personal selection of our own favourites from around the globe, which we hope you will enjoy as much as we do.

'An intelligent, and reasonably priced selection from around the world.' The Good Food Guide 2007

Click on the Wine Page to view our full list

The new section of The South West Coast Path (between Stoke Fleming and Strete) runs right past our door!

The Kings Arms is now a welcome pit stop for hungry and thirsty walkers exploring the Path, which provides access to the stunning and dramatic South Hams coastline and offers breathtaking views across Start Bay and Blackpool Sands.

The entire South West Coast Path is a 630-mile trail winding from Minehead on the edge of the Exmoor National Park to the Pool Harbour in Dorset. For more information go to

www.southwestcoastpath.com

Our special '2 FOR 1' LUNCH OFFER begins on 3 October 2006 and runs until 31 March 2007.

3 Courses £25 for 2 people.

12.00 - 2.00pm Tuesday - Saturday.

Menus will change every week and, in addition to our award-winning seafood specialities, we will be offering customers a taste of comforting traditional English food - think devilled kidneys and wild mushrooms on toast, slow-braised oxtail, stuffed lamb's hearts, spotted dick and custard!

We are expecting a huge demand for this offer, so reserve a table as soon as possible to avoid disappointment.

Telephone or e-mail for more details and information about our '2 FOR 1' LUNCH VOUCHERS.

We are planning a number of special evenings, gastronomic events and tastings throughout the year.
Details have yet to be finalised, but ideas in the pipeline are likely to include:

* Pickles from Around the World

'This is wonderful cooking: accurate, assured, done with love and reverence, showing great respect for the ingredients.' ONE STAR
Egon Ronay's 2006 Guide to the Best Restaurants and Gastropubs in the UK

'The smart restaurant is where serious, accomplished cooking takes place; seasonal produce well utilised on modern menus.
Michelin Guide to Great Britain & Ireland 2006

'Jolly atmosphere and excellent food from a seasonally changing menu.' COOKING:4
The Good Food Guide 2006

'Top-notch fish cooking here, and it's a pretty building with engaging family service.'
The Good Pub Guide 2006

'You can't go wrong with a pub whose kitchen motto is "keep it fresh, keep it simple". Menus are built around local and regional produce, and seafood makes up about eighty percent of it.'
The AA Pub Guide 2006, 'Pick of the Pubs'

'Rob Dawson has revitalised this [one-time Edwardian hotel], bringing a natural warmth to the place and a fine menu - much of it fishy. Visitors return for the food, the friendliness and the views.
Alastair Sawday's Special Places: Pubs & Inns 2006

'Splendid views over Start Bay come with a menu of locally caught fish, cooked simply with a few Asian and Spanish touches.' FOOD AWARD
Which? Pub Guide 2005

'Just wonderful and amazing! We love the table with a view for two. Compliments to the chef: all great men belong in the kitchen.'
L & A, San Diego, USA

'Outstandingly good food!'
CM, Tring, Hertfordshire

'Must be the most friendly pub in Devon, and good food to boot.'
GD, Crockerhill, Kent

It's just a PH on the OS but it was so good on our first visit that we came a further three times - really superb food, great friendly service, imaginative menu - what more can we say!'
BW, Redditch, Worcs

'Lucky all the car parks were full up in Dartmouth, otherwise we would have never have found it. The food was a tastebud tingler!'
Mr & Mrs T, Taunton, Somerset

'We ordered what was the best chocolate fondant I have ever had - much better than Mr Ramsay's.'
GP, St Ives, Cornwall

The inspiration for this dish came one dark February evening, when I was talking about things culinary with a good friend from Galicia. He told me about a peasant stew made from salt cod with potatoes, peppers and tomatoes that was one of the great native specialities of his homeland and challenged me to produce my own version.

Fresh cod from northern waters seemed tailor-made for the job, and I decided to replace the tomatoes with meaty red chorizo sausage. The idea worked and, since then, ‘Spanish Cod’ has become one of my most popular specialities.

The beauty of this dish is that it is complete in itself, it needs no accompaniments (apart from, perhaps, some rustic bread for mopping up the juices) and it’s full of natural flavour. Perfect for lunch in the summer sunshine or as a heartwarmer on a cold winter’s night.

Serves 2

3-4 tablespoons olive oil
4 cloves garlic, peeled and roughly chopped
2 chorizo sausages, cut into ½ inch rings
1 medium Spanish onion, peeled and roughly chopped
2 green peppers, de-seeded and cut into strips
2 medium-sized waxy potatoes, par-boiled and cut into cubes
1 teaspoon sweet smoked paprika
sea salt and freshly ground black pepper to taste
2 x 180g (6oz) thick cut fillet of cod, skinned
handful of chopped flat-leaf parsley

Warm the olive oil in a deep, heavy-based pan, but do not allow it to get too hot. Add the garlic and chorizo and cook gently for about 4 minutes until the colour starts to bleed.

Add the chopped onion and strips of green pepper and simmer for 2-3 minutes, then toss in the potatoes and allow to cook for a further 2 minutes, stirring occasionally so that the stew doesn’t stick to the pan.

Sprinkle with smoked paprika and stir continuously until everything is well amalgamated. This should take about 1 minute. Pour in sufficient cold water to cover the mixture in the pan, bring to the boil and reduce for about 10 minutes.

Meanwhile, season the cod and place on a well-oiled pan. Brush with olive oil and cook under a hot grill for 4-5 minutes (depending on the thickness of the fish) until the flesh is just firm to the touch.

When the stew is reduced, but still juicy, toss in a handful of chopped flat-leaf parsley. Spoon into bowls and arrange the cod on top. Serve immediately.

© Rob Dawson