Chef Spotlight: Thea Warren of The Cary Arms & Spa
Let's meet Head Chef Thea Warren of the luxurious Cary Arms & Spa in Babbacombe.
Head Chef Thea, and her team, showcase some of the most exquisite cuisine in the westcountry, from Mediterranean flavours to exotic spices and local seafood.
Thea began working at the Cary Arms & Spa in Babbacombe in 2010 when she joined as an apprentice chef. She soon found a love for working in the kitchen, especially in the desserts section, and it didn’t take long for her to receive her pastry diploma. Her passion and dedication led her to the position of Head Chef in November 2024.
Inspired by the likes of Gino d’Acampo, Jamie Oliver, Nigella Lawson and Tom Kerridge, Thea has a sense of culinary adventure and an ability to combine flavours to create extraordinary Mediterranean dishes filled with sunshine.
Being by the sea, seafood and fish recipes take pride of place on her menus. She loves playing with seasonal produce and supporting local suppliers, including the world-renowned Brixham Fish Market.
Thea enjoys chatting to the guests and receiving feedback from their dining experience. Owner of two dachshunds, Thea can’t help but spoil the hotel’s furry guests with some doggy treats.
Being half Italian, family is everything for Thea and in her eyes, she wouldn’t be where she is today without the support of her loved ones around her.
We asked Head Chef Thea to tell us about herself and her style...
What three words would sum up your style of cooking?
Mediterranean. Combination of flavours.
What’s coming up this season on your menu?
Being ‘theatrical’ with the dishes… bringing some fun to our seaside cuisine
What has been your career highlights so far?
Becoming a Head Chef.
What is your favourite seasonal ingredient, and how would you serve it?
Wild garlic… in pesto, mayonnaise, flavoured butter… I can use anywhere and everywhere!
What does ‘sustainable’ mean to you?
Minimising waste such as using peelings for sauces; cooking with local produce, and foraging.
Most thumbed recipe book?
Gino de Campo’s Buonissimo.
Guilty food pleasure?
Truffle pasta.
What would you choose as your last meal?
Marinated octopus with wild garlic mayo, Saltimbocca alla Romana, and finally anything chocolate served with a New Zealand Pinot Noir.
What are your ambitions at The Cary Arms?
My ambition is to be known as a creative, weird and wonderful Chef who is bringing fun back into food.
Who has influenced you and your cooking style?
My family, my Italian heritage, Nigella Lawson.
Your most treasured or earliest food memory?
My mum making chocolate profiteroles.
Your secret weapon in the kitchen is?
Marmite…it adds a meatiness to the dish and is so rich and flavoursome.
Recipe
Thea has given us a gorgeous recipe to put into our growing Food Drink Devon recipe bank.
Thea and her team look forward to welcoming you to the picturesque Cary Arms AA Rosette restaurant for a great dining experience filled with joy and full bellies all around.
Book a table and explore the website…