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Robin Wylde was created by Harriet Mansell, beginning life as a pop up restaurant in 2019. After the opportunity arose for a permanent site, plans were made to turn what was once a pottery shop in Lyme Regis, into the bricks and mortar home for Robin Wylde. A long awaited outcome from a planning application, months of setbacks (2020) were followed by an extensive refurbishment. We have since adapted and evolved through the post-pandemic landscape. We have sought to share what we love, and our lens through which we view the world around us. Our tasting menu is rooted in wild ingredients, and reflects the many shifts in season. We work with exceptional local food and drink suppliers, as well as taking advantage of the abundance of wild foods that grow along our coastline, hedgerows, moors and fields. We forage little and often, daily, to source a range of flavours and textures for our menu that has little impact on our environment. We don't have a restaurant garden or access to a plot of land on which to grow, so we truly embrace the countryside around us, picking that which is in abundance, and choosing to find ways with invasive plants, understanding how to use texture and flavour from these in both old and new ways. We look to indigenous practices, and different methods of flavour extraction to understand and develop our catalogue of flavours. As we learn and acquire more information, we document and record as we gather, and experiment with what we find. Our love of our connection with nature and the magic that exists in this space, and the world around us drives us to share this with you - in both its flavour and its other benefits. We believe in harnessing the power of nature, connecting with its potency and its exceptional range of impressions and nuances. We pick things when they are energetically in their prime, and work with these to create a unique snapshot of our area, to delight and surpriseWe really do feel incredibly privileged to do what we do and share this with you - without running the risk of sounding too corny, it truly feels like a little bit of magic. 

As some of you may know, we are closing the doors of our current home at 63a Silver Street, in October of this year. This, by no means signifies an end. It only marks the end of the Silver Street chapter. We are making moves to continue our passion, through our research, through sharing what we love, through a series of pop up dinners, workshops and events (stay tuned for details), all while we seek a new permanent home for Robin Wylde. Our dream is to find a space to accommodate a little restaurant to allow us to continue sharing our food, with rooms and space for an education centre and in this vision, somewhere we could grow a few vegetables and herbs and see the wild flowers grow!

We have a sister restaurant called Lilac Restaurant & Wine Bar just a few doors down. Click here to visit the website and subscribe to the newsletter for up to date information. 

We are currently working on developing this website into broader resource for wild foods - we are working on a plant index, films of recipes and foraging, a podcast and more. Stay tuned for what we hope you might find helpful and interesting!


Follow us on Instagram @robinwyldedining


Meet the foragers


Harriet Mansell

  • Instagram

Director, chef & forager 


Dani Hulmes 

  • Instagram

Chef & foraging squirrel

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