The Masons Arms

The Masons Arms is a thatched 13th‑century inn and award‑winning restaurant in Knowstone on the edge of Exmoor, Devon. It holds a Michelin Star awarded in 2005 within six months of opening and retained since. Mark Dodson is head chef, after twelve years as head chef at the Waterside Inn in Bray where he helped secure their third Michelin star. The team shares recipes and culinary stories with guests, including a cookbook titled "This Is Mine", combining haute‑cuisine technique with warm country‑house hospitality. The cuisine is classic French with a modern, unfussy interpretation, precise technique and a focus on seasonal Devon produce; menus follow the local season and highlight exceptional, locally sourced ingredients with careful presentation. The atmosphere is a warm country inn with rustic wooden furniture, a stone fireplace and views over rolling hills; guests choose between an intimate first‑class dining room and a cozy traditional bar offering real ale and Champagne by the glass. Specialties include halibut with crunchy potato topping and cider sauce; smoked mash potato; Earl Grey cured salmon; Oeuf brouillés aux truffes; and a cassolette of crayfish and scallops.