Higher member


1 Mill Lane, Lyme Regis, Dorset, DT7 3PU
Millside, Dorset

Jurassic Coast treasure

This contemporary restaurant, which is under new ownership, has swiftly distinguished itself as a treasured seafood restaurant on the Jurassic Coast.

Wife and husband team Georgina and John Baker had a tricky start when they took over Millside in late 2019 as, just a few months in, they found themselves thrown into the chaos of the on‑off lockdowns. Yet, despite a disruptive start, they quickly earnt a reputation – and two AA rosettes.

John oversees front of house, while Georgina leads a small team in the kitchen. Her globetrotting career – which includes working for the Queen’s cousin, Lady Elizabeth Anson – is reflected in the cooking.

Pleasing menus with a natural leaning towards local seafood include delicious classics such as coquilles st jacques – a Lyme Bay scallop tucked beneath layers of whipped potato, parmesan and Lyme Bay Winery Brut cream.

Carnivores are equally well catered for in relaxed‑dining dishes such as the Millside spin on ham, egg and chips: Dorset‑applesyrup glazed ham, fried Dorset quail’s egg, homemade Cornish new potato crisps and paprika mayonnaise.

Trencherman’s tip: warm day? Complement a table on the Mediterranean‑style terrace with a bottle of chilled Provençal rosé and a fruits de mer sharing platter.

Share Millside

Chef(s): Georgina Baker
3 course dinner from: £37.50
Seats: 30
FOOD magazine