TUCK IN

Whether it’s our easy-going moules-frites (now a Wednesday night institution in Bridport), laid-back market-day brunch, a lavish celebration meal or morning coffee and cakes, we cater for every occasion with relaxed, rustic food. Executive head chef Matt Cook, formerly head chef at Marco Pierre White’s Talkhouse in Oxford, runs a busy kitchen, baking all our bread, cakes and scones in-house and crafting a daily menu that lets the quality of our local produce shine.

We serve tapas and canapés in the Venner Bar on Friday nights (another local institution) and our pretty courtyard garden, the original stable yard, decked out with bunting and fairy lights, is an idyllic setting for a light summer lunch or evening cocktail.

Easy-going, informal and bursting with life, this former 17th century coaching inn, lovingly restored by owners Richard and Nikki Cooper, oozes eclectic style and contemporary-rustic charm. Only a short distance from the epic Jurassic Coast (a World Heritage Site) and the seaside attractions of West Bay and Lyme Regis, a stay at the Bull offers the perfect combination of market-town energy, rural loveliness and coastal beauty that makes it just about the most perfect place to be.