Cary Arms

The story

Cary Arms Coastal Kitchen in Torquay

The chef and the kitchen

Head chef Thea Warren leads the British kitchen at the Cary Arms in Torquay, a role she earned after starting as an apprentice here in 2010. Her background in pastry training informs a cooking style that balances precision with Mediterranean-inspired experimentation. She sources West Country produce daily and adjusts menus to match what arrives fresh from Lyme Bay. The team prepares simple gastro-style plates that highlight regional ingredients without unnecessary complexity.

Standout dishes

The Seafood menus shift toward grilled catches served directly on the terrace. Diners often order whole mackerel paired with tomato and chilli salsa or bay-scented prawns dressed in basil mayonnaise. The kitchen also grills Indian-spiced fish kebabs with mint yoghurt and serves half lobsters finished with garlic and herb butter. Every plate rests alongside vibrant salads like feta, watermelon, and crushed mint.

Room and atmosphere

The dining room sits within a traditional seaside inn that overlooks the sheltered curve of Babbacombe Bay. Large windows frame Lyme Bay while guests eat indoors or step out onto the wooden terrace. The space carries the quiet legacy of its founders, who built the property around warm hospitality and unforced comfort. A single AA rosette now marks the standard of their daily service.