Previously operating as a coffee shop and pizzeria in the Higher Mill area of Buckfast Abbey, the move gives San Benedetto’s more dining space and upgraded kitchen facilities, enabling a broader, more developed menu.
The menu draws on Italian inspiration alongside English seasonal cooking, using ingredients sourced where possible from the surrounding estate and trusted local suppliers, with the estate’s own chutneys, jams and honey featured throughout.
The restaurant will also showcase produce made on site by the monks, including ales and cheese created in collaboration with Sharpham Dairy.
Executive head chef John Hughes, who has been instrumental in shaping the new restaurant, has appointed John Griffiths to head the kitchen, with a focus on seasonality and quality produce.
Overlooking the Abbey, the restaurant, open every evening to hotel guests and local diners, offers views across the historic grounds.
Pre-concert menus will also be available for performances held at the Abbey throughout the year.