Empty plates, contented diners and wide smiles provide us with all the motivation we need.
There's a proud pedigree behind the team at the Jack and Matthew's cooking has confidence, precision and excitement in equal measure. This summer marks our 25th year as a Devon dining institution and we have a big party planned for Saturday 10th June.
Our beef and pork travel no distance at all, the chicken and duck are both free range. Pheasant, partridge, snipe, pigeon, venison and woodcock all feature on the Specials board when they are at their best.
As a venue the Jack can also host wedding receptions, conferences, large parties and breakfast meetings. We will always go the extra mile to try and cater for specific requirements and to surpass our guests expectations.
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The Jack in the Green
Rockbeare, Nr Exeter, Devon. EX5 2EE
Tel: 01404 822240
Born and brought up in Devon during the 1970's, my interest in food began with the self sufficiency of my parent’s allotment. This provided a valuable lesson which I still apply to all my cooking - making full use of Devon's fine larder and the best seasonal produce.
After serving an apprenticeship under the tutorage of Shaun Hill at Gidleigh Park, I took over the kitchens of the Jack in 1994. A year later, we became one of the first pubs to achieve 2 AA rosettes; an award that we have maintained ever since.
In the years since I have won the Professional Class of the 'South West Chef of the Year' competition and trained 3 other subsequent winners as well as the 'International Pastry Chef of the Year.' The pub has also won praise from Michelin, The Good Food Guide and Alastair Sawday whilst featuring in both the UK’s Top 100 Restaurants and Top 50 Gastropubs and winning the 2015 Devon Life 'Gastro Pub of the Year' and the 2016 Express & Echo 'Creative Business of the Year.'
My wife Joanne is the Manageress here at the pub and outside of work we are proud parents to Charlie and Max. For the last five years I have worked extremely closely with West Hill Primary School teaching the children all about food miles, freshness and seasonality. 2016 marks my 21st year of continuous service at the Jack and May 2017 will see the beginning our 25 year celebrations.
The building of the Otter Brewery was, and still is, a labour of love. Located in the heart of the Blackdown Hills, green thoughts run through every aspect of production.
After seventeen years with Whitbread it was the vision of David McCaig to create a complete antithesis to mass produced and artificially flavoured beers. Family values, traditional methods, environmentally sound practices and first rate ingredients all underpin the brand. The Jack are proud to serve Otter Ale, a premium beer with a 4.5% ABV and a perfect accompaniment to food.
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