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Anchor Inn Review

A new team is at the helm, but little else has changed at this 300-year-old pub/restaurant on the Jurassic Coast between Lyme Regis and Portland. Seafood is still the kitchen's stock-in-trade and most of the catch comes from local south coast waters.

Decent, fresh raw materials are used to good effect for a raft of classic dishes: whole plaice is served with a lobster and prawn sauce, cod is baked with a Cornish crab crust, sea bass is steamed with ginger and spring onions, and seared medallions of monkfish are topped with Parma ham.

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