Despite his Michelin pedigree, Certain’s aim has been to keep it “very traditional” with the menu — in other words, proper pub food: fish and chips, steaks, haunches of venison, a prized burger, though the likes of confit duck are not unusual. As at the Lodge, most of the meat served is “all estate produce”, with local suppliers used elsewhere throughout and listed on the menu. Scallops, from Brixham, are an outlier; the rest of the fish is closer to home. “We’ve got the coast, so we do a lot of fish. The guy gets off his boat and says, Olivier, I’ve got this. And so that’s what we do.”