AA rosette for Tom's Lyme Regis

Tom Robinson is the owner of Tom’s Lyme Regis and was overjoyed to accept the culinary award last month following an inspection.

The News has already reported that Tom's is a finalist in two categories in the prestigious Trencherman’s Awards 2022, so this is further praise for the new venue.

AA rosettes demonstrate that restaurants serve food prepared with care, understanding and skill, using good quality ingredients. The award came quicker than Mr Robinson anticipated.

He said: “I’m over the moon but it’s a team effort I can’t thank them enough, they are all very passionate about good service and food.

“I have been telling the team for months they all work hard and are doing great. It is easy to hear it but not always to believe it and so here’s the proof.

“It’s amazing that we have been awarded this 13 months after opening I did not expect to receive this for a few more years.

“The inspector came in for a meal and announced afterwards that they would be awarding us a rosette and we would be featuring in the guide.”

Tom’s Lyme Regis is dedicated to showcasing seafood and local produce serving up a variety of fish, vegetarian, and meat dishes.

Mr Robinson says while it has been a tough first year with the impacts of the Covid-19 pandemic it has allowed the business to make sure they get it right.

He continued: “Lockdown had its trials and tribulations but it meant we got a grasp of the community and what people want.

“Obviously the staycation boom was great last summer but Christmas was tough with cancellations and we are bouncing back strong, confident about a good second year.

“Speaking to hotels things are looking good for the summer.”

The restaurant owners says Lyme Regis is considered a great destination for good food and that is in part due to a variety of high-quality businesses.

Mr Robinson added: “Lyme is becoming an eating destination people come here for a few nights for the good food, they come to our restaurant and then try others on different nights.”

The restaurant employs five chefs and around ten staff who work front of house throughout the week, all of whom Mr Robinson says he is ‘incredibly proud of’.