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We were recently kindly invited to The Royal Hotel and Carvery in Babbacombe to enjoy one of their well known and loved Sunday dinners! This is an account of the afternoon.

Visit their Facebook page or give them a call on 01803 312600 to make a booking.

There were four of us who attended the restaurant, and we were all given a warm welcome from the bar and waiting staff. Although it was quite busy, we didn’t have long to wait until we were served drinks and given our carvery tickets.

The carvery itself had a fine selection of meats, with beef, turkey breast, pork leg and gammon being on offer. We found all the meats to be delicious, with a special mention for the beef as it was quite pink and tender compared to most carveries we’ve been to which is a massive plus for fans of rare to medium rare beef.

As well as the meats, there was a great selection of vegetables and trimmings (see below). The cauliflower cheese and broccoli were singled out for praise although everything tasted amazing.

We were also impressed by the range of sauces that were available.

There was a really nice atmosphere in the place as we sat and ate our meals, with lots of families talking and laughing. It was also nice and warm which was a welcome change from the horrible weather outside.

Overall we were really happy with the food, atmosphere and service in The Royal. Some carveries we’ve previously been to can get busy, loud and rushed, especially on a Sunday, but because of the size and spacing of the place, the amount of people in there wasn’t a problem at all.

The Royal Carvery is available all week, with the standard carvery costing £9.95 from Monday to Saturday and £11.95 on a Sunday.

If you’d like to go king-size, that will set you back £14.95, and for those of you who don’t eat meat, the meatless carvery (anything you want from the sides) is £8.95.

Visit their Facebook page or give them a call on 01803 312600 to make a booking.

The carvery is available on 12pm-2.30p, Monday – Saturday and 12-7pm on Sunday.

Torquay Online would like to thank Andrew Banner from the Royal Hotel and Carvery for making this kind invitation. And would also like to thank Christian Alexander, Emma Kidd and Michael Lane for taking part in this review.

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