Given its position in Croyde village (the picturesque bonus to one of the UK’s most highly rated surf beaches) you’d expect New Coast Kitchen’s main draw to be its location – yet the cooking is by far the most compelling reason to visit.
Smart upscale food delivered in an attractively contemporary setting make this a great find – and a notable restaurant on the north Devon dining scene.
Dishes are crafted by a brigade dedicated to high‑calibre cooking and the use of locally sourced ingredients. Feast on the likes of spring lamb saddle with braised belly, asparagus, aubergine, and new potatoes roasted in lamb fat and served with anchovy crumb.
Plant‑based diners are also well catered for via creative compilations such as slow‑roasted beetroot with blackberry and hazelnut, cashew cream and raspberry vinegar dressing. Whichever direction you take, you’ll be well looked after by a friendly and knowledgeable front of house team.
Martin Baylis pilots the kitchen in his first head chef role. He worked at two AA rosette restaurants before moving to Devon in 2018 to hone his craft under James Mason at Michael Caines’ Kentisbury Grange.
Kick off your visit on the turquoise bar stools and explore a cocktail list which pairs perfectly with appetisers such as fresh native oysters served with pickled apple, dill and chilli oil.
Trencherman’s tip: the alfresco tables are lovely for casual feasting in the sun.
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