The story
New Coast Kitchen sits in the old Brooke Stores building, right in the centre of Croyde village, Braunton. It opened in October 2020 with a focus on ambitious modern cooking and quickly earned recognition, including AA Rosettes. That chapter has now evolved into something more relaxed—an all-day kitchen that matches the rhythm of coastal life.
The restaurant serves breakfast, lunch and dinner, with the same care and quality that first put it on the map, but without the formality. The menu changes regularly, built around seasonal ingredients, bold flavours and locally sourced produce. Head Chef Martin Baylis leads the kitchen, drawing on a background shaped by English, Japanese, French and German cooking. His team works closely with local suppliers: Amary Farm for organic vegetables, Celtic Fish for the freshest seafood, and Woolley Farm for grass-fed Devon Ruby Red beef and lamb.
The cooking here is Modern British, thoughtful and ingredient-led. The sample dinner menu shows the kitchen’s range: starters like smoked trout roulade with pickled cucumber and dill crème fraîche, or a venison and black pudding scotch egg with plum ketchup. Mains might include wild line-caught sea bass with smoked bacon potato cake, or guinea fowl supreme with a confit leg sausage roll. Desserts such as pear frangipane tart with vanilla and Earl Grey ice cream, or a dark chocolate ganache with peanut praline, show a kitchen that balances technique with pleasure.
Breakfast and lunch are walk-in only, while dinner reservations are taken. The space is welcoming and unfussy—good food, good coffee, and a place to eat, drink and unwind from morning to evening.
New Coast Kitchen’s consistent quality has earned it a place in the Michelin Guide, listed as Recommended for 2026. It’s a mark of the kitchen’s ability to deliver memorable food in a setting that feels easy and enjoyable. For anyone seeking Modern British cooking in North Devon, this is a restaurant that delivers on its promise.
Recognition
Ambience
Details
History
The beaches of Saunton Sands, Croyde and Woolacombe make up what has become a surfers’ paradise on this stretch of the north Devon coast, and committed surfers are here year-round. However, the winding lanes and thatched villages swell with holidaymakers in summer, often looking for something beyond pub grub – which the young team at New Coast Kitchen are more than happy to provide. The outside seating area is popular at lunch when a small-plates menu is offered, while the dark walls of this smart little restaurant abound with hanging greenery, big mirrors, spotlights and low-hanging industrial lamps. You’re at the seaside, so kick off with some Porthilly oysters, perhaps served with a delicate apple pickle and a dash of chilli oil or hot in tempura batter with a wasabi tartare sauce. There’s more seafood on the menu, including a superb scallop ceviche in its shell with a mild roquito pepper mayonnaise, sea vegetables and a refreshing tomato granita (a clever addition). Hake appears regularly (served with a mussel mousse and miso butter sauce when we visited), while wild sea bass is a treat whenever it's landed – perhaps partnered by Fowey scallops, herring roe and citrus-marinated fennel. In the mood for meat? Indulge in generously sliced saddle of lamb, served pink with a tender roast short rib alongside accompaniments of courgette and basil purée and baby turnip. At dessert, you might opt for the prettily presented vanilla cheesecake with lovely honey and lavender ice cream or chocolate ganache with poached cherries. An interesting, fairly priced wine list includes several organic and less familiar bottles including a Kardos Dry Furmint (from Hungary) and a Yamanashi Koshu sur lie (from Japan); there's also a selection of elegant cocktails.
Location
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