On a Sunday at Daynes Farm in Harberton, just outside Totnes, you can enjoy a Sunday roast and see animals grazing through the window. Dave and Helen Camp opened the café recently, attached to the on-site organic butchery they run alongside their working farm. It is the plain, honest end of farm-to-fork: a counter, an oven, a view of the South Hams and a Sunday lunch built from a herd of South Devon suckler cows, 340 Mule ewes and a smaller flock of Dartmoor Whitefaces - all reared on this holding since 2001. The café is open Wednesday through Sunday and seats people inside and out; in summer the outdoor tables look down over the fields that feed the kitchen. The Sunday roast is the headline. The rest of the time it is coffee, cake and what the butchery has on the block. What is not theirs comes from a short distance: cheese from Sharpham, dairy from How Now, drinks from Luscombe at Buckfastleigh, charcuterie from Good Game, chillies from South Devon Chilli Farm.

Which local producers do you source from?

Most of what is served comes off the farm itself: organic beef from a herd of South Devon suckler cows, lamb from 340 Mule ewes and a smaller flock of Dartmoor Whitefaces, goat from 40 Boer nannies, and pork from the newer Tamworth and Tamworth-Berkshire pigs. Cheese comes from Sharpham, dairy from How Now Dairy, drinks from Luscombe at Buckfastleigh, charcuterie from Good Game, chillies from South Devon Chilli Farm, ice cream from Surfing Cow, herbs from Herb Devon, coffee from Beach Barista, and chicken from Spindle Wood Farm.

Do we need to make a reservation? If so how do we do this?

No reservation is needed. Walk in during opening hours, Wednesday to Sunday. Sunday roasts are the headline of the week and have been known to sell out, so arriving early matters.

Social Media

Instagram: https://www.instagram.com/daynesfarm_ Facebook: https://www.facebook.com/daynesfarm

Check availability and book

No reservation is needed. Walk in during opening hours, Wednesday to Sunday.

Signature dishes or seasonal menu highlights

Sunday roast is the headline, with beef, lamb or goat from the farm and veg from the Camps' own rotation when it is in season. Coffee and cake the rest of the time. As much as possible, what is on the plate has come off this holding or from a producer the Camps stock by name on their shelves.

Our sourcing story

The Camps have farmed organically across the South Hams since 2001. The herd is South Devon suckler cows; the main flock 340 ewes, mostly Mules, with a smaller flock of Dartmoor Whitefaces for lamb; 40 Boer nannies for goat; and a recent line of Tamworth and Tamworth-Berkshire crosses for pork. Animals are fed only what is grown on the holding. The veg the Camps grow goes partly to Riverford and partly to their own kitchen. What does not come off the farm comes off the shelves in their shop, which means cheese from Sharpham, dairy from How Now, drinks from Luscombe, charcuterie from Good Game and chillies from South Devon Chilli Farm. As much as possible every supplier sits within a short drive of Harberton.

Website

https://daynesfarm.com

Address Summary

Harberton, Totnes, Devon