Dorset

Latest opening: Rockwater Branksome

19-Sep-2023 By Restaurant

A second seaside restaurant has opened under the Rockwater brand in a suburb of Poole in Dorset.

Opening of the month: Robin Wylde

10-Dec-2020 By James McAllister

West Country-born chef Harriet Mansell has relaunched her Lyme Regis pop-up Robin Wylde as a permanent restaurant that shines a light on the region’s local ingredients.

Rockfish nets Poole Quay site

05-Dec-2019 By Joe Lutrario

Mitch Tonks is to open a restaurant in Poole Quay at the end of January bringing the total number of Rockfish restaurants to nine.

Stay Original adds Shaftesbury pub The Grosvenor Arms to portfolio

17-Nov-2016 By Emma Eversham

Boutique hotel and pub operator Stay Original has acquired its fifth site - The Grosvenor Arms in Shaftesbury, Dorset. 

Travelodge outlines Dorset expansion plans

01-Sep-2016 By Emma Eversham

Travelodge is searching for more hotel sites in Dorset to help meet growing demand for good value accommodation in the county. 

Rick Stein to open Marlborough restaurant despite residents' complaints

02-Feb-2016 By Sophie Witts

Rick Stein’s plans to open a seafood restaurant in Marlborough have been green-lit by Wiltshire Council despite opposition from local residents.

Sustain declares Bournemouth & Poole first Sustainable Fish City

28-Apr-2015 By Emma Eversham

Campaign group Sustain has named Bournemouth & Poole the UK's first Sustainable Fish City after the majority of restaurants and catering outlets in the two towns committed to only using responsibly-sourced fish. 

South West chefs take to stage for Hotel & Catering Show 2015

10-Feb-2015 By Carina Perkins

Some of the South West’s top chefs will appear at the 2015 Hotel & Catering Show, taking place at Bournemouth International Centre on 17-18 March.

Masterchef's Mat Follas: Transition from chef to restaurateur is 'scary'

19-Jul-2012 By Peter Ruddick

As Mat Follas, the 2009 winner of Masterchef, prepares to open his second restaurant in Dorset, he has admitted the financial aspect of being a restaurateur and running a hospitality business is still a 'huge struggle'.