Jurassic Feast Ambassadors

The Jurassic Coast area is home to a diverse pool of talented chefs, foodies and businesses that are passionate about our area and its fantastic local produce. As a food destination we were recently named the UK’s ’number one culinary hotpot’ by the FT and we are lucky to have two of the biggest names at the heart of the areas food scene as ambassadors to our App. Their ambassadorship is essentially an endorsement of our mission statement and the values that we all share.

  1. Supporting local producers and suppliers
  2. Shopping and eating sustainably
  3. Supporting local food-based charities
  4. Championing the Jurassic Coast as a foodie destination

Mark Hix

Charmouth local and renowned chef and restaurateur Mark Hix has been a key supporter and partner of Jurassic Feast since our inception. As a long standing advocate of shopping and eating locally and championing small producers, Mark is the perfect ambassador for our App. We got to know him through shopping at his Fish Truck in Morcombelake, which is also where Jurassic Feast HQ is based. During the first and subsequent Covid lockdowns, Mark kept us well stocked with amazing seafood and we would often stop for a chat and a bite to eat. We pitched the idea of our App to him and our shared ethos and values echoed his own passion for local, seasonal produce so he has been a big supporter from day one.

Harriet Mansell

Fellow chef and restaurateur Harriet also hails from the Jurassic Coast area, born in the town of Sidmouth. She trained to be a chef and worked in Michelin star kitchens and on super yachts for a number of years before heading back to the West Country to find a suitable spot to begin testing the water for her ambition of a permanent restaurant, which is what led her to Lyme Regis. Harriet initially hired The Pop Up Kitchen for four nights a week in 2019 and thereafter came across the site for the now permanent Robin Wylde, which opened in October 2020.

“I am delighted to partner with Ross, Giles, Sally and the team at Jurassic Feast. Like them, I am passionate about sourcing seasonal produce from local growers, fishermen and farmers. I love to seek new flavours and combinations using solely local produce, whether from the growers or often picked from the wild – and experimenting with these. This corner of the world is so rich and diverse with produce and ingredients – that it couldn’t be much more of a thrill to follow the season and see what comes up and follow this closely. There are so many people in the food industry in this area who all work together and know each other and share connections and ideas – it has a very collaborative and supportive community feel – which is something that truly makes it feel like home as well as a bit magical.”