July/August 2026
Hypothetically, readers, writes Annette Shaw, if you attempted to count all the places to eat and drink on the final approach to West Bay you’d run out of fingers.
Add in Bridport and it would be a five-bar-gate project. Having so much choice is awesome. Choosing wisely can add even more to a culinary experience – particularly relevant in the current economic climate, and while being mindful about our health.
A new book, The Age Code, by specialist health and medical journalist Dr David Cox, is a science-based yet highly accessible guide to the process of biological ageing. The perils of ultra-processed foods have been widely reported and David guides us towards positive options, pinpointing the steps we can all take to enhance our wellbeing and live longer.
To this end, we visited four local businesses from home cooking to fine dining, each with its own unique selling point (USP), to discuss their passionate approach to real food.
Lovely Lunches (also trading as Eggardon Country Cooks)
Each Sunday – that’s roast day – Shirley Jarman and her team cook up to 50 meals served with seasonal vegetables, roasties and great gravy. “We have a range of lunches during the week,” says Shirley. “Unsurprisingly, the traditional weekend option is the most popular, freshly prepared in our kitchen and with free delivery to your dining table.”
From their base in Nettlecombe, Shirley’s drivers cover Axminster to Dorchester via Bridport and villages. Each order is presented on white crockery in thermal boxes that are collected the following day. “We have several customers over the age of 100! Also families, single households, holidaymakers in cottages, and quite a few farmers.”
Regular portions are £14 for two courses. Smaller sizes are available and Shirley will cater for other dietary requirements.
USP: Eating together at home with defined financial boundaries. All you need is the cutlery!
Windy Corner Cafe, West Bay
With sea views, fishing boats bobbing in the harbour and music in the background, the family-run Windy Corner at West Bay ticks all the boxes. There’s always a happy atmosphere and a sizzling English breakfast comes in three portion sizes, from £8.95.
Sue Smith is a partner in this family business. “We use local suppliers,” she says, “and with eggs, beans, tomatoes, bacon and toast cooked to order, this is a hearty start to the day.” She’s right. Whatever the weather, being up and out, connecting with the world, is uplifting. “A cheery welcome, views of the Jurassic Coast and yards from the beach. Or just pop in for a coffee – smiles free of charge.”
USP: Extensive breakfast menu including porridge, pancakes, fruit and eggs all ways.
Washingpool Farm Shop
Simon Holland’s enthusiasm for fresh produce is infectious. He’s surrounded by colour, from greens to soft fruit, and a wander round the shop makes you feel good. His family have owned Washingpool for decades, supplying customers and businesses in and around Bridport.
“We’re constantly in touch with growers, making seasonal eating readily available,” says Simon. “Yes, we have challenges, as everyone in business faces right now. For instance, the demand for potatoes has fallen and whereas we once grew 15 acres, that’s now dropped to four. We have to watch trends and keep evolving. And we have a lot of support from our regular shoppers.”
Salad crops are currently in abundance and if there’s ever a truly fast food, this is it. A versatile and creative home preparation could be cubes of water melon and feta cheese topped with mint leaves, with a drizzle of balsamic vinegar. Or the classic Italian panzanella, a celebration of luscious tomatoes.
USP: Knowing the provenance within the southwest. Good honest fruit and vegetables with minimal air miles. All the ingredients in one place for supper.
Platform Restaurant
Housed in West Bay’s old railway station with two fabulously restored carriages, Platform has become a favourite in the media as well as locally. Think elevated gastro and ever-changing seasonal menus. “I’d describe our style as Modern British,” says owner Claire Moore, who opened the restaurant a decade ago with her husband Ross. “Foodies are attracted to our style and layers of flavour meld to create a fine-dining experience.” For example, smoked leek purée and truffle jus accompanies chicken and ham hock terrine as a starter. If you appreciate food as an art form, or relish afternoon tea with all the theatre of luxury train travel, this is the place to be.
The original station closed before Dr Beeching finalised his infamous 1960s report on the railways, but no doubt he’d be impressed by its current incarnation.
USP: Quality menu and quirky surroundings. Multi-award-winning 2 AA Rosette restaurant.
And for doing it yourself…
For 80 fuss-free and nutritious recipes, The National Trust has released a new book: Sophie Knox Richmond’s Irresistible Salads. A good guide to mixing food groups, e.g. pear, chicory and blue cheese salad, which takes only 10 minutes.
