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Robin Wylde

63a Silver Street, Lyme Regis, Dorset, DT7 3HR
Robin Wylde, Dorset

Taste of the Dorset terroir

The offer at Robin Wylde is simple: a multi‑course tasting menu which provides a snapshot of each micro‑season of Lyme’s coast and countryside.

It could be considered a risky strategy, but it’s paying off for ambitious chef Harriet Mansell. Her polished credentials include having worked with Mark Hix, interned at Noma in Denmark and represented the South West on Great British Menu (while Robin Wylde was still just a pop‑up). She also picked up Best Chef in the Food Reader Awards 2022.

In October 2020, the restaurant became a permanent fixture with the opening of this bricks‑and‑mortar site. With just 18 covers it offers a pleasingly intimate dining experience where each course is described to the diner as it’s delivered. This is helpful as Harriet and team scour the surrounding landscape for foraged ingredients, resulting in some delicious but unfamiliar items making their way onto the menu.

Each beautifully presented dish is paired with a glass of something good, usually biodynamic or organic. There’s also a very good non‑alcoholic drinks flight available, which includes creative homemade brews such as pineapple weed and mint kombucha.

Trencherman’s tip: get a second bite of the cherry at Lilac, Robin Wylde’s sister venue across town, which specialises in small plates and natural wines.

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Chef(s): Harriet Mansell
 course dinner from: £
Seats: 18
FOOD magazine