New bakery serving goods foraged from coast to open in Lyme Regis

Opening within the restaurant Robin Wylde in Silver Street, the eatery will be run by West Country chef Harriet Mansell.

It will provide bread and pastries alongside supplying sister restaurant Lilac, located in Broad Street.

The bakery will be inspired by the foraged ingredients of the Jurassic Coast, with the restaurant space set to be 'diversified'.

With long-term plans to supply her bread and bakes to restaurants in the wider area, Harriet will be using the same foraged ingredients in her breads and pastries as she does in her dishes.

Specialities will include woodruff palmiers, nettle and wildflower pinwheels, and gorse and winter citrus Danishes, alongside more classic items such as French baguettes and seeded loaves.

The bakery will be open to the public on Fridays and Saturdays, with an online shop for pre-order planned for the new year.

The move to produce artisan breads and pastries hopes to allow the business to evolve in light of the cost-of-living crisis, rising energy bills and soaring food costs impacting hospitality businesses.  

Harriet (pictured below) said: "It’s not an easy time to own a restaurant, and so we have had to to diversify and expand our offering in exciting ways, so will be smashing out some epic bread and pastries that continue to use our beloved wild larder of ingredients, and share these with a broader reach of people.

"At the same time, it means we can take Robin Wylde on the road  - we’re all excited for the year ahead."

The Robin Wylde eight-course tasting offering will continue on ad-hoc evenings and by way of regular pop-ups and collaborations across the UK throughout 2023, Harriet added.

Sister restaurant Lilac has started serving Saturday brunches and as well as goods from the bakery, Lilac’s brunch menu will feature traditional bacon and sausage baps, scrambled eggs, and mushrooms on toast.

Filled croissants of Portland crab with pickled sea herbs will also be served.