Built circa 1739 of rendered local stone under an almost pyramidal hipped slate roof, this substantial inn, sitting next to the coast road from West Bay to Abbotsbury and Weymouth, has been providing sustenance to visitors and locals for over 260 years.
 
In The Good Pub Guide 2007, the AA Pub Guide 2008, the Egon Ronay Restaurant and Gastropubs Guide, and the Michelin ‘Eating out in Pubs’ Guide 2007, The West Bay, only a couple of minutes walk from the harbour,  has developed a good reputation for seafood, and stocks the local Palmer’s ales as well as a good range of keg beers.
 
The West Bay offers good quality 3 star graded bed and breakfast accommodation in double bedrooms or a family bedroom with views of the Beach or countryside.
Facing the sea and protected by the large shingle bank of Chesil Beach, forming part of the Jurassic coast, The West Bay has a good sized car park and is adjacent to three public car parks. It nestles at the foot of East Cliff next to the former railway station of West Bay.
The business is run by Richard and Lorraine Barnard, with their son Michael as Head Chef, and daughter, Katy at 'front of house'.

Michael trained at Weymouth College, in Dorset, where he won an award presented by Chef and author Mark Hix, Food Writer for The Independent. Michael then worked for some time at 'The Ivy' in London, before moving to work with Michael Cains MBE at 'Gidleigh Park Hotel' at Chagford in Devon. He also worked for a time at 'The Montagu Arms Hotel' at Beaulieu in Hampshire.
The family wanted to work together and eventually found the opportunity to take on The West Bay in 2005. '
 
See the review of our restaurant at www.themobilefoodguide.com