While far too well-mannered to make such a claim, The Seaside Boarding House in Dorset could be credited with helping kickstart the movement to reinvent traditional British seaside resorts.
Like boutique hotel The Gallivant at Camber Sands and Devon’s Cary Arms & Spa, The Seaside Boarding House has helped challenge the image of shabby coastal hotels with lacklustre food that once plagued many seaside towns.
New openings, such as Saltmoore near Whitby, might be grander in scale and cater to the wellness crowd, but they all share a sense of place and respect for the sea. These resorts cherish the nostalgic charm of traditional seaside escapes while offering exceptional design, top-quality cooking with local ingredients and excellent service.
Ciara Quinn
Directly overlooking the pebbled Hive Beach in Burton Bradstock near Bridport, the hotel offers a unique blend of nostalgia, comfort and a team who take great pride in mixing a decent cocktail.
Founder Mary-Lou Sturridge, former managing director of London’s iconic Groucho Club, recalls taking guests to places such as Hotel Tresanton in St Mawes and dining at Rick Stein’s in Padstow, and experiencing “that lovely feeling of being somewhere charmingly old-fashioned and by the sea, as though in another era”.
Ciara Quinn
In creating The Seaside Boarding House, Mary-Lou “wanted a place that reflected the relaxed, intimate experience of the classic boarding house but with all the little luxuries you’d now expect, like a good martini”.
After a long search, she and her business partner, Anthony Mackintosh, found the clifftop site, a Victorian villa previously used as a care home, near the coastal town of Bridport. “Never too formal or too perfect, we’re about comfort and simplicity.” The goal is to relax into the slower pace of seaside life.
Interiors at The Seaside Boarding House evoke ocean-liner charm thanks to marine-salvaged ship fittings, with books and carefully chosen art in every room. The use of soft, neutral colours, blue-and-white tablecloths, fresh flowers and unfussy furnishings creates a calming atmosphere, particularly in the light-filled dining room.
Ciara Quinn
This thoughtful design is balanced by unpretentious details, like a note offering takeaway bacon baps at reception, handy for guests planning a walk or a picnic. “I didn’t want anything too formal or too perfect. We’re about comfort and simplicity.” Sandy feet and dog footprints from the beach are no problem here.
Many of the hotel’s nine rooms offer views of the coast, with cosy touches such as wool throws and weathered vintage furniture. There are no TVs or kettles in the rooms; call for early morning tea and it will be with you in minutes. The goal is to relax into the slower pace of seaside life.
The surrounding area of Dorset is home to a variety of small-scale farmers, fishermen and artisans. Head chef Selden Curry ensures seafood is a major focus. Though the hotel has recently switched suppliers due to changes in local fishing, the emphasis remains on fresh, sustainable catches.
“We used to buy fish directly from local boats in the bay, which was wonderful. Now, we’re working with Wright Brothers, who supply us with fish from Brixham,” Mary-Lou explains.
Pete the Worm, a local fisherman, supplies crab and lobster; pork is from Symondsbury Estate; and beef from Rawles Butchers in Bridport. Favourite local suppliers are name-checked on the menu, such as Al’s smoked salmon (baked in the shell with lime pickle butter and sherry), a young man with his own boat from Lyme Regis who arrives twice a week with a big bag of hand-dived scallops.
Asparagus from Modbury Farm and crab and lobster from Lyme Bay are popular seasonal dishes. Local Tamarisk Farm and Springtail Farm practise sustainable growing methods and raise sheep. “In the summer, these farms provide a bounty of seasonal produce, including fragrant herbs, vibrant flowers and tender greens,” says Mary-Lou.
“We work with small farmers who grow the freshest, most seasonal ingredients. The food here is simple but always top-notch.” Cheese soufflé, rich with Westcombe Cheddar and Comté, never leaves the menu. Fish soup, cod and chips are always available in the bar.
The hotel also supports nearby vineyards such as Furleigh Estate, which supplies wines, and Palmers, the Bridport-based brewery. Happy hour each evening, book clubs in the library and coffee mornings in the bar keep the team busy during quieter months and appeal to locals whose valuable support allows the hotel to remain open all year round.
Ciara Quinn
The attraction of seaside hotels lies not just in their ability to offer a comforting escape; they are a celebration of the British coastal spirit. June is particularly lovely, with warmer weather and the surroundings in full bloom, but set against the backdrop of rugged cliffs and the untamed sea, the dramatic landscape and ever-changing tides are part of the experience any time of the year.
BOOK A STAY AT THE SEASIDE BOARDING HOUSE
What to doSwim
West Bay is the best spot. It’s quieter than some of the more touristy beaches and the water is lovely on a warm day. Plus, there are some great walks around there, with views that stretch for miles.
getty images
West Bay’s pretty coastline in Dorset
Walk
The walk to West Bexington takes you through beautiful water meadows, over the hills along the beach (walking on Chesil Beach’s shingle is hard work!). In June, you’ll see wild irises in abundance and the birdlife is amazing. You’ll be walking level with the sea through fields of sheep.
Shop
Rambling Rose in Beaminster is a must-visit for me. Kate, the owner, sources flowers from local growers and it’s always lovely to have fresh blooms in the hotel.
