Here at the Olive Room, quality and comfort are paramount. We believe that excellent food is enjoyed most, in a relaxed and unpretentious environment.
We are incredibly lucky to live and work in such a beautiful area, and we take full advantage of our location! Sourcing the very best in local, seasonal ingredients, and making the most of the abundance North Devon has to offer.
All our food is homemade here on the premises, from the bread, to the ice creams and sorbets. A combination of the very best local produce, and skilled craftsmanship in the kitchen results in a thoughtfully prepared, contemporary British Menu. With strong North Devonian influences, we present mouth-watering dishes that are as pleasing on the palette as they are on the eye.
We have a fantastic, comprehensive wine list, offering an excellent variety at great value. Our feature wines change with the seasons, accompanying our menu to perfection.
Friendly, attentive service, complements our warm, intimate, environment. So if you’re looking for somewhere to dine with friends, a romantic dinner for two, or perhaps a family celebration, look no further.
We look forward to welcoming you.
“A simple, homely restaurant beneath a B&B, run by an experienced local chef who trained under Nathan Outlaw. Ultra-fresh seafood is the focus, with dishes only confirmed once the day boat deliveries come in. Cooking is skilled” – MICHELIN guide inspectors.
Thomas Carr @ The Olive Room was first awarded a Michelin star for the 2017/18 Michelin Guide, and our team here understand that quality and comfort are paramount. We believe that fine dining is best enjoyed in a relaxed and unpretentious environment.
We are incredibly lucky to live and work in such a beautiful area. To take full advantage of our location, we source the very best in local, seasonal ingredients, making the most of the abundance North Devon has to offer.
We do operate a cancellation policy which you can view HERE
Exmoor Food Fest offer:
3 courses for £30.00
Lunch: Tuesday, Wednesday & Thursday
Dinner: Tuesday, Wednesday & Thursday
Tel : +44 (0) 1271 867831
Thomas Carr @ The Olive Room, 56 Fore Street, Ilfracombe, North Devon EX34 9DJ
About Thomas Carr
Thomas Carr prides himself on producing food of a consistently high standard, establishing a passionate, dynamic and creative dining/kitchen environment. Always experimenting with ingredients, flavours and techniques to push the boundaries of food and exceed the expectations of each customer.
Thomas has always been driven by a fundamental love of cooking and food, always seeking to learn and grow as a chef.
His journey started when he was employed as head chef in 2002 at the Beachcomber Café in Woolacombe, Devon – his hometown. From here Thomas moved to the Watersmeet Hotel, again in Woolacombe, where he was Chef De Partie for 5 years between 2004 and 2009.
In March 2009 Thomas went to work under renowned chef Nathan Outlaw at his Seafood and Grill Restaurant @ The St Enodoc Hotel in Cornwall. Originally taken on by Nathan Outlaw as a Sous chef, Thomas’ potential was quickly noticed and in February 2010 he was appointed as Head Chef at the brand new ‘Restaurant Nathan Outlaw’. Under Thomas the restaurant received two Michelin stars within a year of opening, along with numerous other accolades and awards within the hospitality industry. As well as the day to day running of the restaurant, Thomas also participated in outside events linked to the restaurant and Nathan Outlaw; including a ‘pop up’ restaurant in London and several food festivals/events.
In 2013 Thomas returned to North Devon to take up a role as executive chef at The Coach House, Kentisbury Grange, allowing him another opportunity to work with a renowned chef in Michael Caines MBE. Thomas built a full team from scratch and achieved 2 AA Rosettes within 6 months of opening as well as a full entry into the 2014 Trencherman’s Guide.
In the spring of 2014 Thomas was presented with an opportunity to fulfil a lifetime dream of owning his own restaurant in the harbour town of Ilfracombe, North Devon. The mixture of a bustling, up and coming area and fresh line caught fish delivered to restaurant on an almost daily basis has made for a hugely successful start in business.
And it was at the end of September in 2016, that Thomas received a call so many chefs can only dream of. A call from the Editor of the Michelin Guide, asking him to attend the first ever live presentation of the guide on October 3rd.