The local producers are a constant source of inspiration to our menu at The Anchor Inn and we feel the spirit of Dorset really shines through. Home to so many interesting and dedicated people who grow and nurture plants and animals, West Dorset is a wonderful place in which to run a kitchen.
THE VERY BEST DISHES WITH EXCEPTIONAL, LOCAL DORSET PRODUCE
Our Head Chef is Jean Paul De Ronne, a passionate wild food and foraging aficionado who has previously worked under BBC MasterChef winner Matt Follas. Jean Paul is incredibly talented in conjuring up dishes using the region’s exceptional fish, shellfish, game, farm meats and artisanal foods.
Soon to appear on The Anchor menu are foraged foods such as sea kale and pickled seaweed harvested from the Jurassic Coast along with the promise of wild angelica, chestnuts and pineapple weed.