About Thomas Carr
Born and raised in Woolacombe and Ilfracombe, Thomas Carr’s career began in 2002 where he was employed as Head Chef at the Beachcomber Café in Woolacombe. From here, Thomas moved to Woolacombe’s Watersmeet Hotel where he was Chef De Partie for 5 years between 2004 and 2009.
In 2009, Thomas made the decision to leave North Devon to go and work under renowned Chef Nathan Outlaw in his Seafood and Grill Restaurant in Cornwall. Initially employed as a Sous Chef, Thomas’s potential was soon recognised and in 2010 he was appointed Head Chef at Nathan Outlaw’s brand new restaurant, Restaurant Nathan Outlaw. Here Thomas’s potential continued to flourish, with the restaurant receiving two Michelin stars within a year of opening, along with numerous other industry accolades and awards.
In 2013, Thomas returned to North Devon to work as an Executive Chef at Michael Caines MBE’s The Coach House, Kentisbury Grange. Thomas built a full team from scratch and achieved 2 AA Rosettes within 6 months of opening, as well as full entry into the 2014 Trencherman’s Guide.
The next year, Thomas’s dream was realised when he took on his own restaurant on Fore Street in Ilfracombe – The Olive Room. The restaurant gave Thomas the freedom to fulfil a lifetime dream of opening up his own restaurant in his hometown. Focusing his dishes on the fresh line caught fish from the harbour, the restaurant soon became a stand out in the local area – with this being fully recognised when The Olive Room was awarded a coveted Michelin star.
In 2020, due to issues arising from the Covid pandemic, Thomas had to leave The Olive Room behind but started a new venture only a few doors down, and in September 2020 Thomas Carr 1873 was launched. Only a few short weeks later, 1873 was awarded a Michelin Star.
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