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Tyme Restaurant at Trimstone Manor, Ilfracombe
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Tyme Restaurant at Trimstone Manor
Restaurant Rating
Rating: 4.0/5
(10 votes cast)
Accepted Payment Cards
Woolacombe
EX34 8NR
Tel: 01271 862841
Tyme Restaurant is set within the beautiful 17th Century Trimstone Manor Country House Hotel and the beautiful North Devon countryside.
Menus reflect the fresh, seasonal and local produce abundant in Devon and Cornwall.
Head chef Darren Smith draws his inspiration from Northern Italy and France and puts a modern twist on classic dishes with skill.
Roast Pork Escalope served with a Saffron and Lemon Sauce, Mashed Potato and Vichy Carrots or the Saddle of Exmoor Venison served with a Blackcurrant Jus, Puréed Parsnips, Roast Potatoes and Asparagus Spears give you a flavour of the evening menus.
Open for lunch, dinner and superb afternoon cream teas!
Further Details
We serve quality cuisine that is fresh, seasonal and local and are open all year for evening meals, Sunday and week-day lunches, coffee and cream teas. We are able to cater for larger functions, including weddings and private parties so whether you want a formal a la carte meal in our Restaurant or a marquee in our landscaped gardens, we can help design an event tailored to suit you.
This restaurant page has been visited 2,191 times
Children's Play Area:
No
Parking:
Private off road parking.
Smoking Area:
Outside only.
Accommodation Website:
View Website
Accommodation:
Yes, 6 en suite rooms available.
Facts
Wine List:
Good list of new and old world wines available.
Functions:
Trimstone are able to cater for larger functions, including weddings and private parties so whether you want a formal a la carte meal in our Restaurant or a marquee in our landscaped gardens, we can help design an event tailored to suit you.
Price Range:
£25 for 2 Courses or £28 for 3 Courses.
Menu Summary:
Classic Modern European Menus using fresh, local seasonal ingredients.
Vegetarian Options:
Always an imaginative choice of vegetarians options available.
Sample Dish:
Saddle of Exmoor Venison served with a Blackcurrant Jus, Puréed Parsnips, Roast Potatoes and Asparagus Spears. Wild Mushroom and Asparagus Risotto served with Truffle Oil. Roast Pork Escalope served with a Saffron and Lemon Sauce Mashed Potato and Vichy Carrots.
