About Us

Good day to you, and welcome to The Mill Tea & Dining Room, purveyors of the most splendid of English foods in exceedingly charming surroundings.

Our restaurant is founded on the principles of quality, seasonality and locality, making the very most of everything grown around Lyme Regis and its hinterlands, as well as our surrounding counties.

Everything on our food menu is made within the walls of Lyme Regis Town Mill, with special attention on reviving local, historical recipes and using traditional techniques of braising, smoking and preserving.

You will always find toast and dripping on the menu, such traditional dishes as lamb faggots and potted rabbit; everything made from super local, super quality ingredients. Some very local wine and an excellent selection of interesting French wines.

We are known for buzzing lunches, romantic evening meals and the best Sunday lunch in town.

The restaurant is in a listed mill building on the bank of the river Lym, where we have a large garden and sunny courtyard attached to a historic working water mill. The interior is English eccentric-glamour; vintage linen upholstery, Chapman Brothers etchings, bronze chandelier & antique union jacks.

At The Mill Tea & Dining room you can expect old school glamour, the finest dining and plenty of English character.

	Anthony McNamara’s relationship with food began during his childhood on the far, West coast of Ireland. There, on his family’s farm, he learnt the value of raw ingredients; fresh, half-wild lamb, grazed in the mountains, newly dug potatoes and fish pulled straight out of the Atlantic. At the age of seventeen Anthony began his career as a chef and after a stint at Clarendon College he moved swiftly up through the ranks at a few leading Midlands restaurants before heading to London to expand his culinary horizons. Anthony worked his way through a juditious list of prestigious London eateries before accepting the position of Head chef at top events company Urban Productions (Later part of the Caprice Holdings group including The Ivy, Scotts, J Sheeky and Rivington). In more recent years Anthony has worked as a private chef for Prime Ministers Blair and Brown, Sir Paul Smith, Sir Elton John and the English, Japanese and Moroccan Royal families.
The Mill Tea & Dining Room is Anthony’s first independent venture and with it he has returned to the same principles lived by on his family farm; fresh, well looked after, local ingredients and with eighteen years in the kitchen under his belt, you’ll notice the difference.

Anthony McNamara’s relationship with food began during his childhood on the far, West coast of Ireland.
There, on his family’s farm, he learnt the value of raw ingredients; fresh, half-wild lamb, grazed in the mountains, newly dug potatoes and fish pulled straight out of the Atlantic.

At the age of seventeen Anthony began his career as a chef and after a stint at Clarendon College he moved swiftly up through the ranks at a few leading Midlands restaurants before heading to London to expand his culinary horizons.

Anthony worked his way through a juditious list of prestigious London eateries before accepting the position of Head chef at top events company Urban Productions (Later part of the Caprice Holdings group including The Ivy, Scotts, J Sheeky and Rivington).

In more recent years Anthony has worked as a private chef for Prime Ministers Blair and Brown, Sir Paul Smith, Sir Elton John and the English, Japanese and Moroccan Royal families.

The Mill Tea & Dining Room is Anthony’s first independent venture and with it he has returned to the same principles lived by on his family farm; fresh, well looked after, local ingredients and with eighteen years in the kitchen under his belt, you’ll notice the difference.