Soulshine

Behind an unassuming frontage on Bridport’s South Street, Soulshine reveals itself gradually, opening into a colourful restaurant and leafy courtyard where excellent cooking and friendly hospitality have earned a devoted following.

Friends and former River Cottage colleagues Andy Tyrrell and Joel Gostling have built a restaurant that evolves with the seasons while remaining rooted in exceptional local produce.

The menu changes constantly, with daily-baked sourdough, house-made preserves and carefully sourced ingredients underpinning every dish. Inspiration comes from longstanding relationships with local producers, including North Chideock grower Nick Phillips, whose shiitake, oyster and lion’s mane mushrooms feature regularly. Scallops are also a menu staple, gathered by Lyme Bay diver Ali Day. Seasonally evolving garnishes run from peas and smoked bacon to celeriac and Dorset ‘nduja or fennel soubise.

Wednesday’s set menu offers a snapshot of the kitchen’s latest ideas before they find their way onto the rest of the week’s menus.