The Holt

Pub, Restaurant & Smokehouse
 

Locally sourced ingredients, warm atmosphere, attentive service, Otter beers & fine wines, in the heart of Honiton, Devon.

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Opening Times

WED 
5pm – 10.30pm
Wednesday is Tapas night menu
Open 5pm – 10.30pm | Food served 5-8.30 pm

Thurs
5pm – 11pm

Fri 
12 – 3pm for Lunch
5 -11pm Evening

Sat
12 – 3pm for Lunch
5 -11pm Evening

Our Story

Welcome To The Holt

We are proud of the food we make, uncomplicated dishes that reflect our passion for great tastes and flavours from all over the world. Our menu is kept deliberately small to allow the attention to detail that is the keystone of our cooking.

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Our Christmas 2024 set menu brings you 3 courses of festive joy. From venison haunch to crisp celeriac and roasted squash risotto, finished with delicious puds.

Available from 28th November – Bookings taken now.

Call 01404 47707 to book your table

Menu

Uncomplicated dishes that reflect our passion for great tastes and flavours from all over the world.

Luncheon

We are now open for lunch on Fridays & Saturdays.

Wine List

A curated list of reds, whites, Rose, Prosecco & Champagne.

Testimonials

What People are Saying

“Excellent food in a relaxed atmosphere”

The food was delicious. Each plate was carefully assembled with wonderful layers of flavour. I had a roasted duck breast with dauphinois potatoes which was just divine.

Colin M

“Great service, amazing tapas”

It was heaving, and very popular but the staff were friendly and found us a seat. The tapas was incredible – the calamari and hummus dishes especially! Will definitely be back for a less rushed visit! “

Superhans007

“Excellent”

The Holt is a gem of Honiton the place is absolutely faultless if you want a special treat or a nice date night this is the place to go!! Food is outstanding there’s nothing more you can say it’s 10/10 always for me

Em0901

“Excellent Food and Beers”

The staff were excellent – friendly, knowledgeable and very helpful. They helped to create a relaxed atmosphere which I really like when dining.”

Richard T