A View Of Luxury At Devon’s Cary Arms & Spa – Review

The Cary Spa

The Cary Spa has a wide range of treatments on offer, including facials, massages and body rituals, all of which use products from the leading marine-themed French beauty and skincare brand, Thalgo. My other half sampled the 50-minute personalised massage (costing £90), which can be tailored to suit your requirements and stress level to help you unwind.

After discussing personal preferences with Mel (the specialist massage therapist), she chooses a deep pressure for my wife to help ease tight and tired muscles. Mel also incorporated elements of reflexology to maximise the experience, and for guests who are not impartial to a lavender scent, this can also be chosen as a massage oil.

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Mel started on my wife’s back, loosening tight muscles through various deep pressure techniques. Moving up the spine, she continued to use a variety of massage methods to reduce tightness in the shoulders and neck. Several minutes were then spent on her scalp, with Mel’s fingertips working their magic to reduce stress and tension throughout the entire body.

Moving down the back again to the feet, a deep pressure foot massage was completed, known to provide better circulation and to help promote better sleep. Not forgetting the front of the body, Mel then focused on the legs and arms to ensure that my wife was left feeling radiant and rejuvenated.

The Cary Arms restaurant conservatory with its far-reaching views.

Eating and drinking
With far-reaching views over the bay and the rusty red-coloured rock, the restaurant and bar, simply named “The Cary Arms”, can be found in the main inn next to the tiny reception area. Serving food throughout the day, it has a pub-like feel about it and can accommodate between 30 to 40 people in the main bar area and conservatory, with further capacity available on the large outdoor terraces when the weather allows.

We dined at the eatery for dinner, and there are two reasonably priced menus on offer – one for carnivores and pescatarians, and the other designed especially for vegetarians and vegans. Serenaded by well-known sounds from the piano player, we decided on a mixture of dishes from both of the à la cartes.

Before being given the opportunity to sample our menu choices, we were served delightful amuse-bouches in espresso cups, namely creamy parsnip soup for yours truly, and dairy-free basil and tomato soup for my wife.

Garlic mushroom starter

For the first course, there is everything from scallops, to a Devon crab and crayfish cocktail to temp the taste buds. I enjoyed the relatively simple, but the filling starter of baked baby Brie (£9.95), topped with caramelised red onion pieces, and was joined by a couple of pieces of warm flatbread with garlic and rosemary. From the vegetarian à la carte, my other half went for the nicely presented garlic button mushrooms with spinach and toast.

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On the main menu, there are five different mains to choose from, with dishes spanning venison pie to hake. Accompanied by a glass of crisp house white, I tried one of the specials, in the form of a fillet of sea bass, which sat on a bed of crushed potato, shredded leek and samphire, and was surrounded by a delightfully light pesto sauce. It was bursting with flavour, and I could have easily had more.

My wife sampled the succulent rack of lamb (£26.95), which arrived with a portion of new potatoes, tender stem broccoli and a red wine jus. Sides are available (e.g. fries or seasonal vegetables), but the portion sizes are adequate enough not to need them.

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Simon Wittenberg

Online Editor

Born in the Grand Duchy of Luxembourg, and now based in London, Simon Wittenberg is the Online Editor for Luxurious Magazine® reporting directly to Paul Godbold. A specialist in the automotive sector, he has now expanded his repertoire to encompass all aspects relating to luxury and lifestyle. Simon has worked with some of the world’s most iconic marques such as Lotus Cars, Ferrari and Tesla Motors. His passions include luxury goods, motorsport, fine dining and travel.

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