Food Review: Experience something unique at new restaurant Canvas

If you’re looking for a fine dining experience bringing together exciting flavours by combining art and cuisine in a beautiful and relaxed setting Canvas, North Devon’s latest restaurant entry, has everything you need.

The new owner of Broomhill Estate, Alex Kleiner III, relaunched its eatery in July after expertly redecorating the restaurant, along with the rest of the hotel, bar and art gallery.

Guests on the winding drive up to the restaurant are greeted by sculptures from some of the world’s leading artists and lush gardens in Broomhill’s secluded valley.

One of the most unique features of Canvas is its dedication to bringing the art on its walls to life on the plate.

John Hurford, the Devon-born psychedelic visual artist, is the first to exhibit and inspire the restaurant's menu.

Hurford is one of the UK’s best-loved and most well-known visual artists and considered to be one of the main driving forces behind the British psychedelic art movement.

This contemporary dining experience feels relaxed, and the love poured into this project is clear to see, from its fantastic film and movie exhibitions, the taxidermy filled bar, the carefully curated menu and its sensational food.

Canvas is fully committed to supporting local British farmers, growers and producers that share its passion for the best of British produce. Elio Debae, Head Chef at Canvas, used to work with the Michelin Star team of ‘36 on The Quay’.

The seven-course Signature Palette Menu showcases Canvas’ vision perfectly, not only did it taste amazing its presentation mirrored the psychedelic art surrounding its diners.

The Ceviche Bass was light and delicate and packed with fresh flavours. The Artichoke Barigoule was a carnival of colours and aromas, with the flavour-packed heritage tomatoes as the star of the show.

Next up was the Miso Ramen. The ramen, the result of blending five different broths, was like nothing this reviewer had ever tasted. The yakitori mushrooms were cooked perfectly and doubled down on that wonderful umami flavour.

The second main course, Cured Bass, acted as a perfect palette cleanser and is an example of Canvas’ dedication to locally sourced ingredients.

The last main, Hogget, was an earthy and rich ode to lovers of lamb. The not often used cut of meat was served in new and creative ways.

Canvas’ Summer Pudding is a close as you can get to distilling a sunny day in Devon onto a plate. The traditional combo of berries and cream never tasted so good.

The final course, a delicate ice cream sandwich, showed off Canvas’ fun side while never compromising on flavour and innovation. If you’ve never tried hay infused ice cream, you are missing out!

The friendly and knowledgeable restaurant manager, Josh, introduced each meal and described the processes used to produce the incredible flavours in each course.

Canvas is going places, awards and accolades surely await, book a table now and experience Canvas first-hand. It’s worth it.