Coldharbour Field Kitchen has once again clinched gold at the Devon Tourism Awards.

The Ottery St Mary eatery topped the Casual Dining category, surpassing finalists Cary Arms & Spa and the Cove Café Bar.

It is the second time the restaurant has secured the gold title in this category, having also won in the 2022/23 awards - less than a year after opening.

Since then, the Field Kitchen has expanded its offerings with an outdoor kitchen, wood-fired oven, and freshly made pizzas.

The menu has also been enhanced with seasonal tapas options incorporating wood-fired meat, fish, and vegetables.

Co-owner Beth Ashfield said: "It was a real thrill to achieve gold again in these hotly contested awards.

"We’re really proud of what we offer - and I guess the proof is in the pudding; we’ve built up a really loyal customer base and attracted even more tourists who were hearing good things about us."

The Field Kitchen has not only focused on food but also supported local music talent, organising two weekend music festivals and regular acoustic slots for local musicians.

The restaurant also won a bronze in the Ethical, Responsible & Sustainable Tourism category, a first-time entry for the Field Kitchen.

The business has been committed to sustainability right from its inception, supporting local suppliers, installing solar panels, and using spring water.

Co-owner Andrea Broadhurst added: "Coldharbour is off-grid so we’ve had to seek alternative energy sources.

"But for us, it's more than necessity, we really do look at all areas of the business to make sure we are a sustainable business."

Despite the snowfall and icy conditions, both Ms Broadhurst and Ms Ashfield chose not to risk the journey to Plymouth to collect their awards.

They watched the announcements on Facebook instead.

Ms Broadhurst said: "This includes our impact on our local community, support for charities, recycling materials and waste management.

"And we’re not resting on our laurels, we have more ideas for the future, including a small windmill and growing more of our own produce on site."