A Taste Of North Devon
An Hotel With Provenance
The whole kitchen team enjoy working with truly local ingredients, that change throughout the year. We call it our North Devon larder.
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Provenance in Ilfracombe
Pride is taken in the provenance of the food prepared
Patron and head chef, Eliot specialises in simple dishes which accentuate the ingredients without overwhelming them. “We love to use the rich resources available to us as a North Devon based kitchen,” says Eliot. “We are genuinely excited about each menu we create, which combines the best that land and sea has to offer”.
Our selection of meat comes from local North Devon farms – including Exmoor Park reared beef – which have been handpicked for quality and high animal welfare standards. Our menus also feature items which make the most of game, with dishes bringing out the richness of venison and fowl. As for the fish, it doesn’t come much fresher than a catch caught by boats which set off from the town’s harbour!”
Vegetables come with local provenance too, many of them supplied from the Great Field in the village of Braunton, whose fertile ground has been worked since medieval times. The Brasserie’s menus also include superb vegetarian, vegan and gluten-free options. Furthermore, explains Eliot, “Aside from vegetarian and gluten free dishes, The Brasserie kitchen has a ‘no fuss’ reputation for adapting its dishes to accommodate diners with allergies.”
More Value On Your Plate
Everything we cook is from scratch, so we use every element of every product in all of our different dishes, which means we cut down on food waste and reduce packaging. We use ingredients that are more sustainable and offering better value, which means we can offset spiralling costs on our menu and pass that benefit on to our guests. So, you can enjoy great quality dishes at better value.
Like our taramasalata (smoked cod roe pate) – a soft whipped blend of smoked cod roe, hint of lemon and garlic, served with pickled cucumber, dill and toasted sourdough. We love this classic from the Med. Not only because it reminds chef of his first trip to the Aegean Sea, but also as it illustrates good use of produce. Using the roe ensures the complete fish is being used on our menu. Also, the roe is a better value ingredient which means we can try and offset spiralling costs in our menu.
Efficiency In Cooking
This philosophy extends for our hotel guests too. Simple things like our hand made biscuits to welcome guests and home made baked beans on the breakfast menu. It’s not peculiar really; with ingredient costs increasing we are determined to offer value for money – and one way to do this is from cooking from scratch and reducing our wastage.
Fresh whole chickens are butchered by us, and the different cuts are used through the hotel. Take a look at our Brasserie dishes; where the leg is deboned and served in our Katsu Curry, and the breast is an integral element of our Chicken Supreme with Dijon cream sauce. Even the wings are kept for snacks and buffets. The carcasses and bones along with poultry trimmings create a tasty base stock. We even peel and segment whole fruit as part of our morning breakfast menu, salad bowl, which is trimmed down, pressed and used as a candied peel in our desserts.
When using our whole local free-range eggs, we separate the egg yolk for our famous hollandaise butter sauce for Eggs Benedict in the morning; then overnight we gently bake the whites whisked with sugar to make our pavlova nests.
We welcome everyone to relax and enjoy great food, wonderful hospitality and inflation-beating value in our beautifully refurbished Brasserie & Bar. Pop in and try a new, freshly prepared, seasonal and truly local dish, crafted from scratch, alongside a great value beer and wine list. We offer lunch five days a week, Wednesday through Saturday; and the very popular classic Sunday lunch menu remains. We also serve breakfast and dinner seven days a week, welcoming guests and visitors alike.
Breakfast Through To Dinner
Is there anything better than starting the day with a hearty breakfast full of flavour? While our natural cereal selection or homemade granola can be paired with plant-based milks or yoghurts, our fresh fruit salad is packed with vibrancy and offers a lighter option to kickstart your morning. Alternatively, our full English breakfast can be adapted to suit you, with meat-free and gluten free alternatives available to ensure you can enjoy every mouthful.
Lunch and Afternoon Tea
From lighter lunch plates to lovingly-filled sandwiches, there’s lots for our vegan guests to enjoy at lunchtime. For those looking for something on the light side, our Roast Beetroot, Pea Pesto & Pine Nut Salad offers a delicious crunch and deep earthy taste while our Hummus and Roasted Peppers Sandwich brings a harmonious mix of exciting Moroccan flavours.
If you’re looking to try something a little more decadent, our vegan Afternoon Tea will not disappoint. Savour a two-tiered feast packed with both savoury and sweet delights. Start with delicate finger sandwiches filled with a gorgeous array of fillings – roast peppers and pea pesto, smooth hummus and caramelised onions, or avocado, salad & tomato. Then enjoy a (vegan) cheese, roast cherry tomato & fresh herbs tartlet before sampling a selection of mini desserts and hand-baked cakes – Eton Mess, Cholate Mousse, and Carrot Cake to name just a few! All are served with freshly brewed filter coffee or Somerset teas and infusions.
Whether you’re dining with your loved one or enjoying a family meal, our vegan dinner options will provide an easy yet delectable dining experience. Choose from the zesty flavours of Melon & Orange or Beetroot & Pea Salad to start before moving on to our delicious vegan mains. For those who love a little kick, we recommend our Tagine with root vegetable, tomato, apricot & harissa spices, apricot herbed couscous with pomegranate & grilled cauliflower. Alternatively, if classic flavours are more to your taste, our Risotto with fresh mint, garden pea, white wine & vegan cheese risotto is full of fragrance and served with a beautiful side of rocket salad for a subtle hit of freshness.
For a delectable stay full of relaxation, book your break at The Carlton today.
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For guests enjoying both short or extended breaks with us, a Sunday Lunch is the perfect way to finish off your weekend exploring our charming seaside town. Try our scrumptious Soup of the Day with Bloomer Bread or our succulent fresh Melon with Orange Pepper Syrup before devouring our Chestnut & Mushroom Nut Roast, complete with Sweet Onion Gravy and seasonal Sunday Vegetables. Finish with a sweet treat of Fresh Fruit Salad, vegan Ice Cream, or mouth-watering Fruit Sorbets.
While we hope the aforementioned dishes serve to whet your appetite, if there’s something else on our menu that’s taking your fancy, please let us know! Our chefs can be flexible and are happy to make adaptions to ensure our vegan guests have as much choice as possible when eating at The Brasserie.
The Carlton is a gem of an hotel. Situated in Ilfracombe next to Tunnels Beaches it is ideally located for Woolacombe and surrounding North Devon. My room was fabulous; very clean and comfortable with good amenities and lovely modern decor. Staff are very friendly and helpful. The vegan breakfast was well cooked and delicious. I would thoroughly recommend this hotel and really hope I get to make a return visit!
Our seasonal menus use the freshest local produce from North Devon’s natural larder. Menus adapt to the seasons, so there’s always something new to excite your tastebuds!
North Devon's Larder
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The Carlton Hotel
Runnacleave Road, Ilfracombe, Devon, EX34 8AR
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