The story
Will Hickton guides the kitchen at The Club House with a focus on local, seasonal produce where seafood remains central. The team adjusts menus regularly to match what arrives fresh from the Dorset coastline, ensuring every plate reflects the current rhythm of the sea. This dedication to honest, refined cooking earned the restaurant an AA Rosette for culinary excellence in 2026, a recognition built on consistent quality rather than fleeting trends. Guests experience a programme that includes celebrated Sunday roasts and themed evenings alongside the daily catch.
The menu draws directly from Dorset's fertile soil and waters, featuring scallops, mullet, and lobster prepared with attention to detail. Herbs and vegetables arrive straight from the restaurant's own gardens, while the kitchen incorporates regional heat through the use of the Dorset Naga chilli. Sweet finishes often showcase British fruit, such as the popular Dorset apple cake served with clotted cream. Coffee sourced from high-altitude Arabica beans at Dibar Café provides a rich counterpoint to the lighter coastal dishes throughout the day.
Built in 1932, the venue displays art deco details and nautical touches across multiple distinct areas. The main restaurant positions guests near windows that frame the famous Chesil Beach sunset, while the Garden Pavilion offers outdoor seating with walls that retract in summer to invite the breeze. A dedicated club garden features Jurassic succulents and lawn tables for long afternoons, and private Beach Houses provide intimate dining rooms equipped with vintage telephones for service. The bar highlights South West spirits and wines, including a collaboration with Castlewood Vineyard for Club No.1 English sparkling wine, work that secured a spot in the final of the Trencherman's Awards Best Bar List, offering excellent accompaniments for seafood dishes.
Recognition
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