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Agaric Restaurant - Ashburton - Dartmoor

Agaric Restaurant - Ashburton - DartmoorAgaric Restaurant - Ashburton - DartmoorAgaric Restaurant - Ashburton - Dartmoor
Address: The Agaric
30 North Street TQ13 7QD
Town: Ashburton
County: Devon
Postcode: TQ13 7QD
Telephone: 01364 654 478
Email: To Email Click Here
Website: Click Here
Owners: Nick & Sophie Coiley
Welcome To Agaric
Our approach at Agaric is relaxed and informal, delivering food of the highest quality, using locally sourced produce. We pride ourselves on the excellence of our raw materials, our cuisine and our individual approach.

Heavens Kitchen 
A fascinating place when things are quiet, large bowls of proving bread dough, sinks with live crabs, prawns & lobster, pans of jams & preserves bubbling away, baskets of wild mushrooms ready for trimming. Nick makes everything daily, bread, pastry, sorbets & ice cream, terrines, soup, fruit vinegars, cheeses, yoghurt, cured meats, smoked fish, salamis, the list is endless, but nothing is bought in except the raw material.

At night the kitchen transforms into something more hectic. As the orders start to flood in and as the creative culinary process kicks off, the days labour becomes plate after plate of exquisite & mouth watering food. It isn’t messed around with, you won’t find your meal piled perilously high amid drops or squiggles of reduced jus. You will find confidently cooked food which is balanced by its’ flavours not by fashion.

About Us 
Agaric is our home, running a restaurant, is our way of life. We have a small & efficient team headed by husband & wife, Nick & Sophie Coiley.

Chef Nick Coiley was Head Chef & Director at ‘The Carved Angel’, where, with Joyce Molyneux, he created its internationally acknowledged reputation as one of the best restaurants in England.

Sophie oversees the day to day running of the restaurant and Guest accommodation. A designer & artist, she continues her consultancy work on Garden & Interior Design projects.

We came to be living & working in this area primarily because of its beauty, the ability to live the lifestyles we choose, and because of the abundance of fantastic food produced between the moors and the sea.

Our time out of the restaurant is spent with our children, either in the woods picking chanterelles, ceps & oyster mushrooms, or at the beach collecting winkles, samphire, laver & razor clams.

Customers & friends add to the bounty by dropping off surplus fruit, flowers, beautiful white peaches, branches of rosemary and all manner of delectable treats.
Nothing is overlooked, next doors blackcurrant prunings are welcomed into the kitchen and soon become an exquisitely fragranced blackcurrant leaf sorbet which will be served with homemade meringues.

Behind the restaurant is our courtyard garden, open through the sunny months for al fresco dining, and beyond that the greenhouse & kitchen garden. We grow much of our salad & herbs, small amounts of soft fruit, Elephant garlic, lemon grass, hot chillies & Thai basil. We have built a wood fired bread oven and use it to cook bread, pizzas and to smoke cure fish & meats.