Brassica in Beaminster is a much-loved, family-run restaurant that blends seasonal cooking with warm, thoughtful hospitality. Chef Director Cass Titcombe leads the kitchen with an ingredient-focused approach that champions West Dorset’s producers, while front-of-house director Louise Chidgey ensures service that feels relaxed, polished and personal. It is the kind of neighbourhood restaurant that quickly becomes a favourite, offering refined food in a welcoming setting.
The interiors reflect this balance of comfort and character. Warm neutrals, cosy booth seating and eclectic soft furnishings give Brassica its inviting feel. Floral cushions, patterned curtains and colourful plates displayed on the walls create a homely, slightly boho look, while rattan wall lights and wood panelling add texture and warmth. It is a space that suits everything from a leisurely breakfast to a celebratory supper.
Brassica opens throughout the day, starting with pastries, croissants, Greek yoghurt with granola and fruit or baked eggs with pesto, spring onion and cream. A hearty brioche bun filled with bacon, egg, hash brown, tomato and chilli relish is another popular choice. Lunch features antipasti such as olives, golden beetroot and roast salt beef, followed by mains like organic Devon ruby steak and frites, grilled hake with green beans, chickpeas and capers or whole grilled crevettes with aioli and focaccia.
Afternoon tea offers sweet and savoury bites including carrot cake, scones, chocolate chip cookies, soda bread with salted butter, winter tomatoes with rocket and pecorino and roasted carrots with chilli. Supper continues the restaurant’s seasonal ethos with plates such as baked courgette with pecorino, peppers, mozzarella, pesto and pine nuts, alongside Brassica’s signature steak and seafood dishes.
The wine list, curated by Graham Chidgey, features carefully chosen whites, reds, rosés, sparkling wines and soft drinks. Together, the food, service and decor make Brassica one of Dorset’s most inviting dining spots.