Northcote Manor and Spa

The story

Modern British Dining at Northcote Manor and Spa, Barnstaple

Seasonal Precision in the Kitchen

Rich in heritage but driven by contemporary technique, Northcote Manor and Spa delivers refined modern British cooking in Barnstaple. Executive Chef Richie Herkes has guided the kitchen since joining the property in 2003. He works alongside head chefs Henry Burrows and Guillaume Taurines to build menus around sustainable local harvests. Their shared discipline translates into precise plating and layered flavour profiles that change with the calendar.

Signature Plates and Pairings

The six-course tasting menu highlights King Scallops paired with Parma ham crisps and a slow-cooked pork wellington served with dauphinoise potato. This modern British approach shines through a corn-fed chicken sausage arriving alongside shitake mushrooms and a summer truffle froth. Guests frequently request the accompanying wine flight, which the sommelier curates to match each progression. Sweet finishes typically feature a dark chocolate mousse or a banoffee cheesecake set against honeycomb ice cream.

The 18th-Century Dining Room

Diners settle into an 18th-century dining room adorned with original murals that overlook the twenty acre estate. The space balances formal architecture with comfortable seating arrangements designed for unhurried conversation. Service remains consistently attentive across lunch service and evening bookings. This steady standard helped secure the restaurant’s second AA rosette, a distinction the property has maintained for over two decades.