Robin Wylde

Micro-seasonal menus

With mentions in the Michelin Guide, The Good Food Guide and Harden’s Top 100 Restaurants, Robin Wylde has garnered national attention for its micro-seasonal and hyper-local exploration of Dorset’s coast and countryside.

Each course at the pleasingly intimate restaurant is described to the diner as it’s delivered to the table, with seasonal examples including wild garlic and kombucha crème fraîche doughnut; nettle, cod roe and carrot; and flowering quince custard tart and rhubarb.

The team scour the diverse landscape surrounding the Lyme Regis restaurant for wild herbs, fruit and vegetables, which often results in unfamiliar (yet delicious) ingredients making it onto the adventurous menus.

Oenophiles will delight in the beautifully paired wines – usually biodynamic or organic – and there’s also an excellent non-alcoholic drinks flight with homemade concoctions such as pineapple-weed and mint kombucha. The restaurant is open on selected dates only, so check the website for details.

Ambitious chef-patron Harriet Mansell previously worked with Mark Hix, interned at Noma in Denmark and competed on Great British Menu. She also runs sister venue Lilac, just across town, which specialises in small plates and natural wines. It shares the same values (quality, seasonality, locality and sustainability) as the original venue and is a gorgeous spot for an aperitif or to linger over shared plates and good conversation.

Trencherman’s tip: Fancy incorporating more wild food into your home cooking? The Robin Wylde team also host foraging walks.