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Thomas Carr @ The Coast set up in a new place on Hoxton Road earlier this year, having been previously based at Ox Pasture Hall. The two-person operation consists of just himself as chef, and owner is Ewelina Jamroz, also front of house. Ewelina said many diners had found out about the business after reading about them in the Scarborough News – picture spread here. The business has also been included on the 10 best restaurants in the world on TripAdvisor – and the email to say they had made the Michelin Guide was a feather in the cap. "It’s been absolutely amazing as my first business,” said Ewelina. "It was a big surprise – they emailed me and I couldn’t believe it.” Talking about Thomas Carr @ The Coast, the 2025 Michelin Guide says: “There’s a welcoming, neighbourhood feel to this simply decorated restaurant run with a personal touch by the eponymous chef and his co-owner Ewelina Jamróz, who also handles the service. "As you’d expect from the location, the set menu is all about highlighting prime-quality seafood and changes constantly depending on the daily catch. "The cooking shows off the produce well, with well-honed technique and occasional creative touches – such as a playful take on fish & chips or super-fresh Scarborough crab with a textbook bisque sauce.” Speaking to the Scarborough News earlier this year, Mr Carr said: “We’ve kept the same ethos of seafood, with an evening taster menu and a cheaper lunch option. "There are more varieties of fish than there are meat and Scarborough is a seaside town,” he said. "It’s one of those special occasion restaurants and hopefully lunches will be busy. "Scarborough is always busy in the school holidays with plenty of people around so it’s a case of getting our name out there and building it up.” Mr Carr held a Michelin star for seven years from 2016 to 2022 at his two previous restaurants in North Devon - The Olive Room and 1873 - and Thomas Carr @ The Coast was also listed in the prestigious Michelin Guide less than five months after it opened in September 2023.
