A W A R D S & A C H I E V E M E N T S
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F O O D G U I D E S
The AA Restaurant Guide 2013
2 AA Rosettes A few years on from the PR boost conferred by winning BBC's MasterChef in 2009, Mat Follas continues to pull in the punters at his unpretentious restaurant in a 16th century toll house on Beaminster's bustling main square. Inside, a chilled-out ambience reigns in a smartly rustic setting of rough-hewn solid oak tables on wooden floors, white and sage-green half-panelled walls and chalkboards announcing the day's offerings. Follas's cooking is engagingly straightforward stuff: there is no doubting the quality or freshness of the supplies sourced from local artisan producers and foragers, and the treatments are not over-ambitious: pigeon breast with pear puree and parsnip crisp, perhaps, followed by 12-hour triple-cooked pork belly with sweet potato and crackling, and bitter chocolate fondant with vanilla ice cream and walnut brittle to close the show. 
The Good Food Guide 2013
Former MasterChef winner Mat Follas certainly tries hard at this contemporary, rustic eatery, waiting at tables as well as manning the stoves. On offer is an inventory of trendy, forthright dishes running from 'cultivated' exotic mushrooms on chilli toast (£7) and 12-hour, triple cooked belly pork with sweet potato (£18), to bitter chocolate fondant with walnut brittle. 
The Michelin Guide 2013
Pretty, rustic restaurant in charming town; ask for a window table overlooking the square. Run by a one-time MasterChef winner, who is a keen forager. Appealing menu supplemented by blackboard specials. 
The Trencherman's Guide 2013/14
'Rising star' MasterChef 2009 winner Mat Follas serves honest British dishes which include foraged and wild foods. Served in a relaxed, rustic setting, the menu is firmly rooted in the British seasons. With two AA rosettes, The Wild Garlic is listed in The Good Food Guide and the Michelin Guide, and was awarded 9/10 by The Telegraph and 9.5/10 by The Guardian. |
R E V I E W S
The Guardian
Restaurant review by Matthew Norman Score 9½/10 "Follas understands that encouraging first-rate ingredients to taste of themselves has the edge over poncery and ostentation" The Telegraph
Restaurant review by Jasper Gerard Score 9/10 "If the burghers of every country town could enjoy a restaurant like the beaming folk of Beaminster's, we Britons would be happier bunnies" Olive Magazine
10th Birthday issue, November 2013 Olive Top 10 'Pro vs punter' restaurant reviews No.2 THE WILD GARLIC Score 56/60 Former MasterChef winner Mat Follas impressed with his use of local and wild ingredients at his Dorset restaurant 
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November 2013 - We are closed.
We'd like to thank our many customers and friends for their business over the last four and a half years.
We'd like to thank our many customers and friends for their business over the last four and a half years.
The Wild Garlic was a trading name of Mat Follas Ltd; a limited company which is now dissolved