FROM Windsor Castle to Bovey Castle, head chef Mark Budd has put his imagination and creative culinary skills to the test and developed a new delicious menu.

Having earned his stripes ­cooking for the Royal Family and working at five-star establishments including the Ritz, the Savoy and the Dorchester, he has returned to his childhood stomping ground and is rapidly becoming a well-known name in the south west too.

But behind every great chef is a dedicated crew and there is a good balance of youth and ­experience in the team at Bovey Castle with each member being passionate about providing a good service.

From the moment you arrive, you are greeted with a welcoming smile from the valet drivers and the cordial service continues throughout your stay from the bartenders to waiters and waitresses. Sommelier Rustem Mingaleev, from Russia, has acquired an extensive knowledge of wines from his years spent in Portugal producing madeira wine. He plans to make his personal mark on the wine list and introduce more international wines to an already considerable selection, which he knowledgeably guides diners through.

But it’s not just the staff that are welcoming, the atmosphere and interior of the hotel is a wonderful delight. Walking through the large doors you are greeted by the rich smokey smell of an open log fire in the bar, then escorted into a spacious, art deco dining room with lustrous chandeliers. But the Great Western Restaurant isn’t stuffy dining where you feel the need to whisper behind your napkin: it’s relaxed and comfortable, yet upscale and classy.

There is a wide range to choose from on the fabulous seven course tasting menu, from food locally sourced from Brixham crab and line-caught mackerel to South Coast rock pool seared hand-dived scallops. Other delights punctuate your dining experience from the fresh baked bread (made from a vintage dough circa 2011) to mouth-watering canapes and amuse bouche.

‘The first bite is with the eye’ and the nasturtium leaves delicately scattered over the brown butter poached native lobster, deliciously complemented with crisp roast chicken wings and sharply punctuated with tasty lemon grilled girolles, was a delight both visually and to the taste buds.

The rich flavours of the tender and succulent smoked rump of Devon Red beef, which is cooked over wood ambers and served with maple roast squash and violet potato gnocchi left little to desire – possibly the best dish on the menu although the roast loin of estate venison with ruby beetroot, chutney and black grapes was a close second.

And for all you with a sweet tooth, the dessert menu will certainly meet your needs. One of my favourites was the 9th hole chocolate tree stump which comes served with lime and cardamom with milk chocolate whisps, the smooth and creamy texture literally melts in your mouth.

See Friday’s paper (dated Feb 26) for your chance to dine like a celebrity at Bovey Castle.