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Manor Inn Croyde Suphas steak and omelette Jolly Jacks Jingles poopdeck Samphire Bush

NC@EX34, Woolacombe

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NC@EX34

South Street
Woolacombe

Tel: 01271 871187

Highly talented chef Noel Corston uses the finest fresh and local ingredients and allows the food to speak for itself.

Seared Scallops might be followed by a main course of Pan Fried Turbot en Croute on a Modern British menu which is prepared with passion and skill and delivered with a good deal of thought.

This cosy restaurant provides a unique setting in which to enjoy some of the best food found anywhere in North Devon.

Simply top notch.

Further Details

Guests Comments

“Without a doubt the best food in North Devon.” James Yeo, N. Devon.

“You came highly recommended and managed to totally exceed our expectations.” Toby and Kim, Bradninch.

“An excellent place to eat sophisticated food in a fabulous open courtyard. As good as the best in this country.” P. Neemer, Devon.

“they are willing to go way beyond the call of duty to make your evening very special.” Y. Jordan, Herts.

“Excellent food; every course a mix of colour, smell and taste making the perfect meal.” S. Southon, Devon.

“High quality, well presented food. Knowledgeable and friendly staff.”
V. Abbott, Cheltenham, Glos.

“Food ‘A’ class, the best we have had in England…exciting flavours, cooking perfection” Mr & Mrs. Dickinson, Liverpool.

“Outstanding menu which is varied and interesting with great quality, as good as a top London restaurant.” Richard Thomas, Devon.

 

This restaurant page has been visited 10,695 times

Vegetarian Menu Available Restaurant Menu

Children's Play Area:
No

Wheel Chair Access:
Yes

Parking:
On street parking available and a short walk from the nearby car parks serving woolacombe.

Smoking Area:
No

Facts

Capacity:
28 in the Main Restaurant

 

Best Seats:
Under the stars on a sunny evening when the sliding roof is open.

 

Price Range:
Starters from £3.95. Mains from £11.95 to £15.95.

 

Menu Summary:
Modern British menu with a focus on Exceptional fresh and local ingredients.

 

Vegetarian Options:
Creative choice of vegetarian options.

 

Sample Dish:
Smoked Pollock risotto, soft poached egg, chives, curry oil. Honey glazed Mallard duck, crab apple, pumpkin, chestnut and hedgerow herbs. Pan-fried turbot en croute, peas, mint and Tartar sauce. Seared marinated loin of tuna, tomato, olives and herbs.

 

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