Harden's survey result
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“Superlative fresh fish and seafood in TV’s ‘Broadchurch’ (West Bay)”; Arthur Watson’s “longstanding centre of excellence continues to attract a loyal following, unsurprisingly given its first-rate ingredients, not least supplies from the local catch”. “We’re getting worried that the many friends who come down to stay really come to go to the restaurant rather than to see us!”
“With a very picturesque setting, in the middle of the river estuary in West Bay (TV’s ‘Broadchurch’)”, Arthur Watson’s “informal, timbered restaurant” provides “the most delightful blend of warm and friendly service, with simple ingredients cooked superbly well” – “translucently fresh fish”, much of it “caught in the harbour that morning”.
Arthur Watson “has maintained high standards for straight-from-the-sea fish, simply presented, for over thirty years”, at this “lovely” spot, which benefits from a “wonderful” harbourside location; “great-value set lunches” are a highlight.
“Unassuming, but a real destination”; “wonderful” fish dishes are the highlight of Arthur Watson’s harbour-side veteran, and they are “served by people who obviously care about providing an unforgettable experience”; it has a “terrific” waterside location too.
At the Riverside Restaurant we provide the freshest and best fish and shellfish from local waters and the surrounding area served in a way that enhances the natural quality of the product.
There is great skill in simplicity; dishes do not need embellishment to demonstrate that the kitchen knows what it is doing. We add sauces and accompaniments as appropriate.
Being acutely aware of the threat to fish stocks, our menu is planned with this in mind, and changes daily. We have a sustainability log at the reception desk. Please ask to see it if you are interested.
We believe in supporting local producers and 90% of our supplies are locally sourced.
Although fish is our speciality there are always meat and vegetarian dishes available.
We love helping people celebrate special events and are very happy to tailor a menu specifically for you, just give us a call to discuss.
Tony Shaw is the Head Chef: he has worked here for the last 9 years being promoted to head Chef some 5 years ago. Tony has a strong passikon for cooking seasonal, fresh, local produce and creating innovative menus that excite the palate. He enjoys being inventive with new and different produce that some people might not have tried before. As the Restaurant buys the freshest fish and seafood his daily specials menu depends on what the Restaurant Manager and Buyer, Nick Larcombe, buys that day.
He describes his cooking style as 'clean, vibrant and full of flavour'. Tony says "'I love being able to create dishes from produce that I have on the doorstep.. I am particularly privileged to be able to tak efish and shellfish straight out of Lyme bay and have on the plate within a few hours. Mostly I keep the accompaniments and garnishes with local seafood as clean and simple as possible to accentuate the texture and flavour of the freshest fish available."
Tony is ably assisted by Sous Chefs Eli Webb And multi-talented Nick Larcombe, the Manager, Fish Buyer and Chef!
We can cater for up to 30 in our private dining area. We welcome the opportunity to celebrate a special celebration and will tailor a menu specifically for you and your budget.
Riverside Restaurant Diner Reviews
"Enjoyable lunch spoilt a little by a number of fragments of shell in my crab sandwich!"