The Coppa Dolla inn - Broadhempston, Devon
Tucked down one of the many narrow Devon country lanes between Totnes and Newton Abbott is the Coppa Dolla Inn, one of the last free houses in the county, and a family-run pub. James and Ann Boase have managed to maintain almost all of the original features of this country pub dating back to the eighteenth century including the recently restored main fire place which was nicely roaring on our arrival. The original oak beams and short ceilings really add to the atmosphere and the new bar area is decorated with fantastic caricatures of famous England cricketers and Test Match Special commentators such as the late great Brian Johnston (“Jonners”) and John Arlott to name but two.
The menu at the Coppa Dolla offers a broad selection of real genuine home-cooked food all prepared on the premises. There are also daily specials as well as the pub speciality, the Coppa Dolla '2-in-1 pie' which is half pie and half cauliflower cheese. Presentation gets five stars and the turkey and ham pie we sampled arrived on a lovely wooden board with a selection of freshly cooked seasonal vegetables. A mature cheddar and blue stilton Ploughman’s lunch was also ordered and came with a generous wedge of both cheeses, pickle, salad and a fresh warm baguette.
The food was delicious and good value for money. The Coppa Dolla '2-in-1 pie' was £10.95 and the Ploughman’s Lunch was £7.95. The lunchtime meal was finshed with a generous slice of treacle tart and custard and a chocolate brownie compete with a heavenly home-made chocolate sauce and a couple of scoops of vanilla ice cream for £4.95 each.
The service at the Coppa Dolla Inn was excellent and the landlord was very friendly. It was evident that a great deal of hard work was being done in the kitchen to prepare the meals and I have no hesistation in recommending the Coppa Dolla Inn to anyone visiting the area.
This entry was posted on Saturday March 22nd, 2008 at 5:41 PM and is filed under Places to Eat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response.
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