A Menu for Everyone

Savour Delicious Meals at Wray Valley

Discover a delightful dining experience at Wray Valley, where our menu includes a “really tasty” continental buffet breakfast and heartwarming home-cooked evening meals.  All are available upon pre-booking to campers as well as B&B guests. 

We understand the importance of catering to various dietary needs and preferences so please give us advance notice, and we’ll ensure a delightful dining experience tailored to your requirements.  Whether that means a special shopping trip or crafting unique dishes just for you.

Don’t forget we are fully licensed to serve alcohol to our guests to accompany your meal.

B&B Breakfast

Our B&B breakfast is a continental buffet selection and can easily cater for most dietary needs including vegetarian, vegan, gluten free, lactose free and healthier eating options.  So please let us know in advance if you have any particular dietary requirements you wish us to cater for and we’ll do our best to make sure they are available.

Breakfast Menu

Breakfast is already included with your B&B booking.  If you are staying on the campsite you can pre-order the B&B Breakfast by 7pm  the night before.

Breakfast Baps

a bacon bap

Bacon, Egg or Bacon & Egg baps are available without pre-ordering between 8:30 and 10 am – although advance notice is much appreciated.

Evening Meals

At Wray Valley, we’re dedicated to providing a sustainable and satisfying dining experience. We make our hearty, home-cooked meals with locally sourced and home grown ingredients whenever we can, ensuring a delightful taste of the region. As we are not a full service restaurant with a chef and waiting staff, we kindly request that your group chooses the same meal option where dietary requirements permit. This will also help to minimise food waste and support our eco-friendly efforts.  Please place your orders at least 24 hours in advance, to give us time to discuss your requirements with you, shop for the freshest ingredients and prepare your dishes with the utmost care. 

Join us for a memorable dining experience  balancing scrumptious flavours with environmental responsibility.

NB. The example menu shown may change to include seasonal options.

Pizza Evenings

Our ever popular pizza evenings take place on dry evenings in the summer when the campsite is busy. The dough is freshly prepared using only organic pizza flour, yeast, salt and water.  You build the pizza yourself so you can easily exclude or substitute ingredients.  We usually use mozarella and West Country cheddar cheese, but we also have vegan and goat cheese.  If we haven’t planned a pizza evening on the night you are here why not pre-book our pizza experience.  

Wood Fired Pizza

Wray Valley Bar

Wray Valley holds a licence to sell alcohol, primarily for those who don’t want to drive to local pubs, or arrive here on foot or by bike.

We are delighted to spotlight some of the wonderful producers we have in Devon, and have decided to ONLY stock drinks produced here in the county.

In addition to our home pressed apple juice from the orchard here at Wray valley, and home made elderflower and meadowsweet cordials, these are our current commercial suppliers:

Bays Brewery is a family-run brewery that has been creating exceptional, multi-award-winning beers in the stunning coastal resort of Torbay for 16 years and counting.

It began life in 2007 when brothers Mark and Peter Salmon joined forces with their brother-in-law Will Freeland to realise their dream of creating quality beer inspired by their hometown of Torbay

The brewery prides itself on its awesome team who all share the same passion to produce ‘Devon’s Beer of Choice’ whilst providing an outstanding customer service from its site in Paignton, Devon.


Dartmoor BreweryDartmoor Brewery was established in Princetown in 1994 by award-winning brewer Simon Loveless and local businessman in humble premises behind the Prince of Wales pub.  Our first beer, Jail Ale (brewed within 800 metres of the infamous Dartmoor Prison) is a consistent award-winner to this day, and has been joined by a full range of superb craft ales including Legend, Dartmoor IPA and Dartmoor Best.

Today we have a state-of-the-art purpose-built brewery complex, but still based very firmly in Princetown, our birthplace.

Today, we employ 20 people, and we brew over 3 million pints of beer each year.   These fine ales are enjoyed in fine places throughout the South West, and increasingly further afield as more and more ale drinkers want to enjoy a taste of Dartmoor wherever they might live.


Ivybridge Brewing CoIvybridge Brewing Co is a social enterprise brewery that provides paid work, training, and volunteering opportunities for people with learning disabilities. We believe that everyone has the right to fulfilling work and an opportunity to contribute to their community, regardless of their abilities. Our passion for great-tasting beer and our commitment to making a positive social impact are what drives us.


Hunts cider

We are a Devon cider maker with a long tradition and heritage, stretching back over 200 years.

We use the highest quality Devon cider apples, fermenting fresh bitter-sweet apple juice each autumn.

We have maintained traditional methods whilst embracing modern machinery and processes.

All of this combines to allow our skilled craftsmen to make handcrafted, authentic Devon cider with a unique and refreshing taste for you to enjoy.


Black rabbit logoWe produce our Cider, step by step, a 100 percent manual process carried out with patience, love and care. 

How we make it….


In August we harvest our first apples, from winters bare branches to ripe fruit in less than four months, the earliest of our cider apples are ready for the press.

August till November – MORE HARVESTING

We have around 35 varieties of apple here in the orchard, and could be pressing from August until November.

August till November – PRESSING AND FERMENTING

Apples are scratted and pressed and our full juice cider is then fermented in small batches until the following spring. In full circle forward from blossom to following years blossom, we begin to bottle our cider.


We only produce bottle conditioned ciders, requiring the warmth of spring and early summer to enable our ciders to undergo a secondary fermentation in the bottle to produce a gentle fizz.


Tor view logoWe’re a small family-run vineyard, producing mainly red wine, exclusively from our own grapes. Torview vineyard benefits in many ways from the tors of Dartmoor. The moors act as a rain belt, reducing the amount of rain falling into the vineyard. The tors moderate the wind, and prevent the loss of heat accumulated amongst the vines.

The vineyard was planted in 2007, after a 2-year search for suitable land and buildings. In 2010, more vines were added in a second field, resulting in 7000 vines now in production. Both vineyards are gently south-facing, with a slightly heavy clay soil, and had been previously used for the last 60 years for grazing



Armed with a wealth of winemaking knowledge, passed on from Hungarian elders, Toby and Esther pursued their dream to plant and nurture their very own vineyard in Devon with vine varieties tough enough to withstand the proximity to Dartmoor’s weather.

Ten Acres Vineyard has over 2,500 vines on the south-facing slope of Winkleigh’s wartime airfield. The first plantings were in 2008. The pressing, fermenting and bottling of our wines all takes place in our small wine-making cellar.

P.S. They also supplied all the pressing equipment for our apples via pressfruit.co.uk


Huxbear logoBoutique English wine, grown and made in the Teign Valley, Devon.

Huxbear Vineyard was planted by Ben and Lucy Hulland in 2007 on 14 acres of south and south west facing slopes in the Teign Valley, Devon. A further planting was undertaken in 2013 bringing the total planted area to just over 15 acres.

In the winery, which is fully off grid with all of our power produced from our onsite solar array, we also strive to reduce our impact by repurposing and reusing equipment and stainless steel tanks, and by avoiding power intensive operations that are normally standard practise in our industry.


Papillon ginPapillon Dartmoor Distillery is the first of its kind within the Dartmoor National Park. Adam and Claire, the owners and distillers, both grew up here and enjoy sharing its special qualities through their small-batch gin.
Together Adam and Claire love to explore Dartmoor, on foot or bike, and are always keen for an adventure. They often take off for a wild camp, always accompanied by a Papillon Gin and Tonic.

Sadly Claire and Adam have decided it’s no longer viable to produce their gin, so we’ll have to look for another supplier once our stocks run out!


Inspired by the rugged landscape of Dartmoor on which we live and guided by our Master Distiller, Frank McHardy, our mission is to produce single malt English whisky of unrivalled quality that encapsulates the true spirit of Dartmoor National Park.

Still – Sourced from the French countryside, the copper still was hand-beaten in 1966 and has produced quality spirit for the likes of Hennessy, Martel and Remy Martin for most of its life. Saved from sitting dormant since its decommission in 1994, our still has been fully refurbished to restore it back to its former glory and is now producing our smooth, sweet, new make spirit made from Dartmoor barley.

We currently have three core expressions: our original ex-Bordeaux Cask Single Malt, our American Oak ex-Bourbon Cask Single Malt and our ex-Oloroso Sherry Cask Single Malt, all carefully crafted in our distillery in the Old Town Hall, Bovey Tracey


two drifters logoAt the core of Two Drifters is the constant desire to improve. To strive for perfection in our rums, to constantly search out and implement new or improved sustainable technologies, to inspire others to be more sustainable.

The name Two Drifters comes from Gemma walking up the aisle on their wedding day to Moon River and both knowing that it meant, ‘Two Drifters off to see the world.’ Chemistry took Russ and Gemma far and wide, but they both knew that Devon was home and where they wanted to be.

We aim to achieve this without harming the earth by producing all of our rum with a carbon negative.


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