Dining Out > Restaurants > Fish

Hix Oyster & Fish House Lyme Regis

The Oyster and Fish House opened its doors in June 2008. The restaurant overlooks The Cobb in Lyme Regis with uninterrupted views of the Jurassic coastline and Lyme Regis fishing port, where John Fowles’ The French Lieutenants Woman was filmed

The location of Fish House is hard to beat. We’ve kept things simple, a small terrace with a wooden bar seats up to eight people - easily the best spot on the South West coast to enjoy lobster and chips or a dozen oysters and bottle of Champagne whilst gazing out to sea - and floor to ceiling windows that open out giving diners great views and an inside/outside dining experience

The food at Fish House follows in the same vein. We believe in the very best ingredients cooked, simple, simple, simple. A blackboard of the day’s oysters and a small selection of dishes using fresh fish from sustainable sources will make up our menu. We’ll offer a variety of seasonal oysters at any one time. We also have several meat dishes on the menu.

We’re quite small, seating about 45 covers in the restaurant, so it’s a good idea to book,

We also have a chef's table in the kitchen downstairs. While you might not get the sea views, we’ve created a bit of theatre in that we have an open kitchen with a bar area from which you can eat while watching the chefs at work

Join Mark Hix every month for our master class events, where we will be welcoming some well-known faces from the world of food and art to host a series of dinners and master classes. Our master classes give customers the chance to meet some of the UK’s most celebrated chefs, artists and writers and discover the delights of the food which has made their reputation or find out more about their craft or area of expertise.

The Fish House restaurant is now open all day, seven days a week, serving lunch and dinner from 11am through to 10pm

HIX Oyster and Fish House support sustainable fishing

For typical menu selection Click Here  

The location is second to none in the world - that combined with beautifully fresh and delicious food means that we can't wait to go again! Jane Colston

‘A chef who has long triumphed the use of British produce, the menus at both restaurants are full of Hix classics. As well as several types of British oyster, there is duck egg and Enodoc asparagus soldiers, steamed crayfish with beer and wild fennel, Dorset fish soup, grilledrazor clams with seashore vegetables (including seakale he picks on the beach) and Lulworth Cove scallops with wild garlic’ Western Daily Press