A Bridport diver, who has rights to 10 square miles of Lyme Bay, provides the scallops for which The Portland Scallop Co. has won two Taste of the West gold awards. Since the dredging ban has been in place the sea bed has recovered dramatically and scallops are plentiful with only the largest ones being taken. Other shellfish include Portland crab, lobster, large rope-grown mussels, Poole clams and razor clams.
Bass is caught from the Shambles bank, Portland where two currents meet and the sea appears to be “boiling”. This is a feeding ground for the bass which have to fight against the currents, so making them more muscular, meatier and firmer.
Lemon sole and plaice are caught from the Lulworth Banks and grey mullet from the Fleet. Other fish are brought up from Brixham fish market in Devon.
Amongst other local produce is the beautifully tender and flavoursome Aberdeen Angus beef from Rawles, Bridport which our 12oz rump steaks come from. These are thick cut, succulent and served plain or with a choice of blue vinney or peppercorn sauce. We also use Aberdeen Angus for our steak and ale pies, lasagne and cottage pies. There are specials boards which are changed daily which include fresh fish as well as a sandwich and ploughman’s one with local cheeses and home cooked ham.