EATING OUT THE OYS TER & FISH HOUSE

THE Oyster & Fish House is one of the most picturesque spots in Dorset to enjoy locally-sourced fish and seafood , by renowned chef and restaurateur Mark Hix MBE and his team

Situated off Cobb Road, perched high above the town’s seafront gardens, a terrace wraps around the informal, light and airy dining room with floor to ceiling windows offering panoramic views across Lyme Bay to every guest

Recently named best regional restaurant in the Muddy Stiletto Local Business Awards, The Oyster & Fish House offers a daily-changing menu depending on what the fishermen have brought in, using the best of local produce, fish and seafood caught off the South West coast

The menus are built around the long-established, personal relationships that Mark has with his suppliers and use only responsibly-produced, carefully-sourced and simply-served British, seasonal ingredients The Oyster & Fish House also serves by-catch, supporting local Lyme Bay Reserve fishermen

The current sample menu includes Portland pearl, Brownsea Island and scrumpy fried oysters, cockle popcorn and whipped smoked trout to get the taste buds tingling Starters include shellfish soup, cuttlefish croquettes and soused red mullet, while John Dor y, Lyme Bay lobster and scallops feature among the main dishes Meat lovers and vegetarians are also well catered for

The Oyster & Fish House is currently open seven days a week, from 12noon to 9 15pm Monday to Saturday, and 12noon to 3 15pm on Sundays

Mark hosts a number of special events and guest chefs at the restaurant throughout the year The next will be his Hix Six Dinner – a surprise six-course meal of seasonal, local fish and meat, and, of course, plenty of wild and foraged ingredients, all prepared by Mark himself

For a more personal and unique dining experience, why not book one of Mark’s Kitchen Table events, where he will cook you a six-course meal in his home in Charmouth?

Pull up a seat at Mark’s stunning kitchen island as he talks about local producers, his life in food, foraging and, it goes without saying, a fishing tale or two Mark has also recently teamed up with the award-winning Chesil Smokery to create his own range of smoked fish

Responsibly sourced, cured and smoked in Dorset, Hix Smokin’ House has been a natural progression for the chef, who started smoking fish for his restaurants in his back garden 14 years ago

All of the fish sent to the smokery is caught off the South West coast, apart from responsibly sourced Scottish salmon, and sent straight from the fishing boat to the smokery, just 20 minutes inland

To book at table at The Oyster & Fish House, Mark’s Kitchen Table, special events or to buy from the Hix Smokin’ House range visit the website theoysterandfishhouse co uk