The Restaurant

The Bull's relaxed, informal gastro-pub restaurant and bar offers a simple daily menu of seasonal dishes using fresh, locally-sourced, organic ingredients - including lamb and beef from Dorset farms and Lyme Bay seafood - capitalising on the quality and diversity of local produce.

Our Executive Head Chef is Matthew Cook formerley of the Wistaria House in Lymington and The Talkhouse in Oxford, a Marco Pierre White property.  He is heavily influenced by Marco and his cuisine is modern American using locally sourced and organic, where possible, ingredients.  Scallops and lobster from Lyme Bay, Mapperton lamb and longhorn beef all feature heavily on our mouth watering menu. 

The restaurant and bar is open every day, serving breakfast, lunch and dinner and everything from high teas to Otter ales and classic cocktails in between. A restored Victorian courtyard, the original stable yard, provides outdoor dining in the summer.