All of the catch on the menus at Mark Hix’s Lyme Regis restaurant is caught off the South West coast – often from Lyme Bay itself – so there’s a lovely synergy to tucking into the spoils of the sea while gazing at the coast through floor-to-ceiling windows.
The Dorset seafood guru serves pared-back dishes that put beautifully fresh local fish front and centre. Supporting the Lyme Bay Fisheries and Conservation Reserve is one of Mark’s top priorities, so guests can expect to find bycatch on the daily line-up.
Seafood is matched with carefully chosen seasonal ingredients sourced from local producers. Dishes like shellfish soup with rouille and croutons, baked Lyme Bay scallops with herb crust, and grilled catch of the day with sea vegetables showcase quality produce minus any pomp or pretension.
The drinks list provides a tour of the region’s distillers, craft brewers and vineyards, with headliners Castlewood Vineyard and Bride Valley leading a cast that includes local craft beer brewers Gilt & Flint and Dorset’s Black Cow Pure Milk Vodka. Seasonal cocktails also showcase local spirits – try Ven Steadian for a taste of small-batch Black Ven Rum (crafted in Lyme Regis) with Angostura bitters and orange peel.
Trencherman’s tip: Check out the regular guest chef events featuring other South West chefs of note. Or, for a more intimate dining experience, book a seat at one of Mark’s regular Kitchen Table lunches and dinners which take place in his Charmouth home.
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