• mussels cooked in cider and cream

    Mussels in Cider

  • bream with mussels and samphire

    Bream Fillet

  • wild mushroom risotto

    Wild Mushroom Risotto

Today's specials

Bream Fillet £18.95
Samphire, spring onion, mussels, caper butter & new potatoes.
Mussels in Cider £14.95
West Country mussels in a cider, cream & garlic sauce,  with crusty bread.
Penang Seafood Curry £17.95
with rice and crackers
Korean Crispy Chicken £16.25
Egg fried rice, Asian ‘slaw and crackers. Vegetarian version available made with tofu!
Wild Mushroom Risotto £14.95
Rocket and Truffle Oil
Exmoor Venison Sausages £14.25
trio of sausages with horseradish mash and a root vegetable mash with a redcurrant gravy
Halloumi Burger £14.45
Topped with chargrilled red pepper, mango & chili salsa and served with fries and ‘slaw
Tandoori Chicken Burger £16.45
Topped with mango chutney, pineapple raita, onion bhaji and served with fries & ‘slaw
Aussie Burger £14.95
a Red Barn 6oz beef burger topped with beetroot, gherkins, bacon, cheese & a fried egg and served with skinny fries, house ‘slaw & a side of burger sauce. Double up for £2.50!
This is a selection of today’s specials. If these are making you hungry get here quickly as they can sell out fast. Our main menu is available all day.

Opening times

Open again Spring 2021

Part of the local history

The Red Barn, Woolacombe
The Red Barn has proudly been serving Great British pub food to visiting tourists and our local community for many years, refreshing and developing our menu as we go, to ensure that you get the best we can offer. Our professionally equipped kitchen, staffed by a brigade of trained chefs, means that we can keep our food coming all day long, every day, to feed our hungry customers.

The Red Barn, Woolacombe

But it wasn’t always this way…over 100 years ago ‘Southcombes of Ilfracombe’ built a ‘tea rooms’ next to Woolacombe Beach, serving the burgeoning trade in Victorian summer seaside visitors.  As ‘The Bungalow’ it operated as a seasonal tea room and restaurant each summer until, during WWll, it became the ‘American Red Cross Service Club’ providing food and recreation to the US troops that were based at Woolacombe whilst training for the Normandy landings. It is thought that it was the American soldiers who nick-named the building The Red Barn, a name that came to stick!

The Red Barn, Woolacombe

Post-war Woolacombe saw the village growing as a popular tourist resort, and with the swinging 60’s came the modernisation of The Red Barn – more indoor space and a café-style quick-service to cope with the ever increasing numbers of visitors flocking to the beach – a car park even had to be built out the back to accommodate the day-trippers arriving to sample Aunt Kelly’s ‘Clotted Cream Teas’ (still being served today to her original recipe).

The Red Barn, Woolacombe

The Red Barn remained a popular café for the next 30 years, a family favourite which has spanned several generations, but as a new century approached it became time to change again, and so in 1997 it became a pub – opening its doors all year ‘round for the first time.

The Red Barn, Woolacombe

During this past 16 years we’ve listened to your comments and worked tirelessly at honing our menu and service to suit all our customers’ needs; whether you’re coming in from a cold winter walk on the beach, a hectic summer’s day building sand-castles, or looking to relax on a family occasion we can promise you that you will be well fed.

The Red Barn, Woolacombe

The professional team at The Red Barn ensures that you get freshly-prepared food served promptly from our own kitchen. Because we cook all our own food on the premises it means we have all the dishes featured on the menu, as-well as adding daily-changing ‘Chefs Specials’. Local butchers provide us with West Country beef for steaks, chilli and homemade burgers (the buns are made for us by a bakery in Ilfracombe), potatoes are hand chipped and cooked to order every day, we shred and mix our own coleslaw and the batter for the cod is made with local ale. There’s always something to keep the kitchen crew busy; as far as we know The Red Barn is the only place in town that pickles its own onions and beetroot and makes its own Victorian chutney!

Angus Ashord at The Red Barn, Woolacombe

Angus Ashford