The Hungry Sailors in Lyme Regis
Dick and James set to work making a goat curry and goat kebabs on the beach in Lyme Regis.
Get Dick and James' goat curry recipe
Lyme Regis
Dick Strawbridge and son James continue their journey of culinary exploration, this time sailing from the River Exe some 25 miles to the Jurassic Coast in Dorset. They stop off in Lyme Regis where they buy the freshest fish for their masala dabs which are served aboard their pilot cutter and visit a local cheesemonger to select some local cheese for their cheese and cider fondue cooked on the famous Cobb. James also makes some chutney, and joined by his dad, makes Dorset apple cake before cooking up a goat curry on the beach in Bridport
Brief history
Lyme Regis is situated in the South West of Dorset, Lyme Regis is an historic unspoiled seaside resort and fishing port on the world famous Cobb harbour. Surrounded by beautiful coastlines and countryside, the area has now been awarded World Heritage Site Status. Famous for its geology and fossil finds; it became known as Lyme Regis in 1284 when it was granted a royal charter by Edward I.
The town of Bridport was voted Best Food Town in the Taste of Dorset Awards for the previous two years, and is an historic market town approx 1 mile from sea at West Bay. The town was voted the county’s best for local food while a crop of individual producers also scooped top honours
Featured local producers
Dick and James visited Anthea Bay at her Gourmet Goat farm, that she started with just a few goats, which has now grown to hold between 70 and 80 Boer goats. Anthea has been on the farm for 13-14 years and rears the goats on her own. The milk varies in taste, depending on the goat. She supplies local farm shops with goat and the local pub has a Caribbean goat curry on the menu, which inspired the boys to make a goat curry of their own.
Next, they stopped by Washingpool farm to see their wonderful fruit and vegetables. The family that runs the farm moved their in the 1970s, where they began growing their crops on 80 acres of land. The farm is situated on the end of a sand belt which means the soil is free draining and ideal for growing vegetables as it can be worked for most of the year. The farm shop stocks their own produce and other local goods ranging from meat to chocolate.
The boys then traveled on to Four Seasons Preserves where Maya Pieris makes fabulous chutneys and marmalades, with an historical twist. Maya has searched through food history and uncovered a number of recipes for preserves and chutneys dating back many years. She has been awarded a Great Taste award for her lim and cardamom marmalade.
More about Four Seasons Preserves
They then journeyed to The Townhill cheesemonger to sample their local cheeses. The shop is located in the centre of Lyme Regis and stocks over 80 cheeses, all organised by the area in which they are made. Their cheeses from Dorset, Cornwall, Devon, Somerset and other international locations are not supermarket cheeses, but all small production ones. Justin Tunstall, the cheesemonger there, is passionate and knowledgeable about all of the cheese he stocks. He won best new cheese retailer the year that they opened. Dick and James bought some cheese there to make fondue with later on.
More about Town Mill
Get their Cheese and cider fondue recipe
The boys then stopped off at The Old Watchhouse fishmonger located right on the quay at Lyme Regis. You can see the boats in the harbour straight out of the shop door. Simon Bennett sells what is seasonally available from registered local Lyme Bay fishermen. This amounts to be mostly brown crab, lobster, Dover sole, plaice and mackerel. Dick and James picked up some dabs to cook up an Indian dish later on.
More about The Old Watchouse, fishmonger
Get their Masala dabs recipe
The last stop for the day was Leakers bakery to meet Jo, who is the granddaughter of the founder. She was born and brought up in the bakery, so knows all the ins and outs of the business. Jo still bakes her father's recipe for Dorset apple cake, with some minor improvements. She mixes the cake by hand and bakes it in the old bread ovens. Their bread loaves are mixed and baked on the premises in traditional brick-floored ovens.
Also from this episode:
Other notable local producers
Westbay riverboat hire - Tel: 01308 422998
Lyme Regis fossils - Tel: 01297 444156
Denhay Farms, Ltd - Tel: 01308 458963
Well Cottage, elephant garlic - Tel: 01297 489254
Lyme Bay Winery
