Richie’s Bistro is one of Devon’s newest eateries and Restaurant of the Month (Eat out Devon), serving freshly cooked lunches and dinners, cooked on site from basic ingredients. Our menus change daily and we have just introduced a fish menu to run alongside our a la carte menu and, due to popular demand, more freshly cooked vegetarian food.

Executive Chef – Richie Brent

Richie’s international repertoire was acquired over 10 years in Europe (mainly in Italy and Greece) and cooking in a variety of restaurants in the North East.

He is an acclaimed competition chef and was 3rd in the pasta category of a national competition with his lobster with mint and almond pasta and 8th in scallops. The photo shows him in action.

We source as much as we can locally, Richie grows a lot of his own ingredients, chillies being his speciality (but beware he is going for the hottest in the world this year).

We also forage for ingredients and hope to sell and demonstrate our hand picked Bude mussels at the Crediton Food Festival.

Pudding Chef – Caroline Gray

Caroline is an experienced hospitality General Manager and cooks all the puddings at Richie’s (many of them favourites for generations in her Irish family). Her takeaway service is becoming very popular. Caroline, formerly a scientist, is going to show that COOKING IS A GREAT SCIENCE at the Crediton Food Festival (a la Heston Blumenthal). Put the ingredients together, cause a chemical reaction or change the biology of a living thing, get a great taste.

Come along to our stall at the festival and ask all your culinary questions, we are glad to pass on all our secrets.