Along with several foodie friends, I was recently invited on a foray to the seaside of Lime Regis by the nice team from Talisker whisky. And who am I to decline such a thing?
A vague visual similarity between the coastline of West Dorset and the Isle of Sky where Talisker is distilled was originally mooted as the reason this destination was chosen for a trip in the great whisky’s honour. That and its relative closeness to London, of course. And who could blame our assembled team of hosts and guides for not wishing to escort a group of rowdy food and drink journalists any further than they had to?
Another, better reason for our route is soon unveiled – we’re off to Mark Hix’s eponymous Lime Regis joint to take part in a bit of seaside foraging and a nicely matched whisky dinner. Though Mark may have little more to do with the whisky than being partial to a wee dram of it, somehow his coastal restaurant, some light frugality in the form of picking our own dinner and a spot of indulgence courtesy of the spirit in question suddenly seems wholly appropriate.
