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Lyme Regis restaurant, Robin Wylde, will be getting a ‘wild food’ bakery this winter. The new offering aims to provide bread and pastries for the local community, while also supplying its sister restaurant Lilac.
The bakery will be open to the public on Fridays and Saturdays, with an online shop for pre-order planned for the new year.
According to chef Harriet Mansell, the owner of Robin Wylde, the wild food bakery is inspired by the foraged ingredients found on the Jurassic Coast.
She will reportedly be using the same ingredients in her bread and pastries as she does in the venue’s dishes, with the aim of “drawing on the wild produce found on the restaurant doorstep”.
It is reported that offerings at the bakery will include woodruff palmiers, nettle and wildflower pinwheels, and gorse and winter citrus danishes, as well as more classic items such as French baguettes and seeded loaves.
Robin Wylde will also continue its eight-course tasting offering on “ad-hoc evenings”, while Mansell also has regular pop-ups and collaborations planned throughout 2023.
Mansell said: “It’s not an easy time to own a restaurant, and so 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.”
