Updated: Aug 26, 2019
With our official opening night fast approaching, only two days away (!), we thought that now would be a good time to share some of our backstory with you.
‘Robin Wylde’ is in fact the Supper Club or Pop Up Kitchen created by Harriet Mansell. Currently in residence at ‘The Pop Up Kitchen’ in Lyme Regis. Subscribe to our newsletter on our website www.robinwylde.com to stay up to date.
We offer a weekly changing, seasonally led, set menu for £32 per person. We have a drinks pairing option to go along with this, and a full and interesting drinks list too. We focus on natural and biodynamic wines, interesting craft beers and ciders. We do try to stay local where possible on this front, but it’s not always the case and venture into European territory, but only taking wines from small producers with limited bottles, so what you will find on our menu is generally a little unusual and in our opinion, very exciting. We work with a few incredible drinks suppliers who help us source our amazing wines.
The approach is inspired by the desire to sit down in a restaurant and to not have to think of anything - we love it most when decision making isn’t required, when we can go to a restaurant, sit down and be taken care of, we want to be told what’s good and then be given it. So, this is what we offer to you. As the infamous old adage goes.... ‘choice is the enemy of progress’ - or did we just make that up. Either way, we want you to come and have an amazing meal with us, and there is of course some choice, particularly on our wonderful drinks menu, but we really want to make sure that if you don’t want to, then you don’t have to make any decisions beyond deciding to give dining a go at Robin Wylde. Our goal is to take care of and impress you. We want you to have an amazing experience coming to eat with us, and hope that we can make sure you have a wonderful evening.
Expect a 5 - 7 course menu, starting with aperitif and snacks, going through to dessert, drinks pairing optional, cheese at the end if you’d like it. The food menu is £30 a head and it changes weekly.
Harriet originally gained a cordon bleu diploma from Tante Marie cookery school, before working in michelin kitchens such as noma, dinner by heston, hedone, hix, plus a craft brewery along the way for variety, and has spent the last few years working on sailing yachts and super yachts around the world cooking for the rich and famous. She came first place in the Antigua yacht chef competition in 2017. She has also gained her WSET L3 sommelier accreditation along the way.
To book to come and eat with us, please email email@example.com or call on 07717227094