From Boat to Plate - The Restaurant

Michael is well known as a champion of the region’s fine local produce, and - as chef/patron at the prestigious Lympstone Manor, near Exmouth – he is passionate about sourcing the best ingredients for his menu. Michael demonstrates this commitment in our films, meeting Tony (Skipper of the Becci), visiting James the fishmonger at Greendale Farm Shop, and taking the time to learn about the provenance of our crab and lobster. Greendale Farm Shop is very proud to be supplying the Michelin-starred restaurant at Lympstone Manor with fresh seafood; by following every step of the food journey, Michael can be confident that his restaurant will be well-stocked with the highest quality fresh seafood (and now, thanks to Tony, he even knows exactly which part of Lyme Bay some of it comes from!).

Having chosen his crab and lobster from the tanks at the Farm Shop, Michael returns to his kitchen at Lympstone Manor to work his magic. Michael has devised two recipes for his Greendale crab and lobster; Fricassée of Lobster with Spring Vegetables, and Tortellini with Greendale Crab with Lemongrass and Ginger Bisque. 

As Michael explains in the film, historic Lympstone Manor enjoys a beautiful situation overlooking Lyme Bay. Fresh seafood is almost on its doorstep, and Michael’s menu at the Manor restaurant is a fantastic showcase for this delicious fare. Prepared with carefully sourced local ingredients and served in stunning dining rooms with wonderful views across the water, every dish is imbued with a real sense of place. Michael sums it up perfectly with the lovely phrase ‘food memory’, and his hope that visitors to the restaurant will always remember the gorgeous flavours unique to this part of the Westcountry.

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