Seafood and especially fish and chips are the cornerstone of British comfort food. In the city of Bath, one of the fanciest and most posh towns in England, you’ll find a third-generational seafood restaurant with a reputation for its high-quality seafood. This restaurant perfectly encompasses good, honest food. At the entrance, you’ll see an eye-catching and unusual bathtub filled to the rim with the fresh catch of the day. On a bed of ice within the tub, one can see prawns, diver-caught scallops, and prime haddock fillets delicately laid across. The fresh seafood just waiting to be cooked and served. As such, that is how your culinary adventure begins at The Scallop Shell.

Bath is home to an icon of British seafood, The Scallop Shell. Beyond a casual and comfortable environment, The Scallop Shell is a multi-generational family business with a legion of repeat guests. One notable guest is Marco Pierre White who boasted about his first meal there: “My favourite restaurant in all of Wiltshire and Somerset is, without question, The Scallop Shell–it serves just the finest food.” The restaurant itself occupies two floors with an outdoor deck for guests to enjoy the sights and sounds of Bath. Seating upstairs includes an alfresco terrace under a net of tea lights. Here you’ll see couples on a date, friends gathering for a catch-up, and families out for a weekly meal. Moreover, the interior design concept further brings forth a familiar feel of a local seafood restaurant through a layering of wooden tones and basket-weaved lighting.

Chef Rosser

Head chef and owner Garry Rosser’s journey to opening The Scallop Shell began when he was only fourteen years old. At fourteen, he discovered a desire to become a chef and own a fish and chip shop one day. This determination led Garry to apply to Bath college for a formal education despite his disinterest in school. At seventeen, Garry unexpectedly became a father which only strengthened his drive at becoming the best at his craft. He worked at various restaurants in the Bath and Bristol area to stay local to his family. This is where he developed his culinary skills.

After bouncing around numerous restaurants, he met Marco Pierre White, a celebrity chef who was the first UK chef to be awarded a Michelin star. Marco remains a close friend to Garry to this day, giving him the mentor he needed to push himself. Garry continued searching for local restaurants to become head chef of and as a turn of events accepted a job as a fishmonger at a seafood deli. Garry’s experience as a fishmonger for six months completely changed his outlook on the UK seafood industry by opening his eyes to the plethora of seafood along the coastline. The owner of the fishmonger and seafood deli believed in Garry’s talent and decided to build him a fish and chip shop to own and operate.

Seafood Sustainability

Sustainability through locally sourced ingredients is key to The Shallop Shell which reflects in the high-quality dishes that they serve. They source their seafood directly from small independent suppliers located in Bristol to Scotland. This is apparent on their menu which includes the exact region their seafood item was sourced from such as their plate of Enderby smoked salmon which comes from Grimsby. This ensures fresh seafood for customers as well as provides an ethical and sustainable approach for the seafood industry. As for their chips, the restaurant maintains a partnership with Russell Smiths farm in Cambridge which provides high-quality potatoes. The Scallop Shell’s other essential sides and sauces such as their curry sauce are all made in-house, providing a full-circle approach to high-quality food. Even the menu is printed on sustainable paper from seaweed.

The menu at The Scallop Shell catches one’s eye visually with artistic inky drawings of ocean creatures in the background. A playful octopus holding a fork depicted at the top of the menu directs the viewers’ attention to the dish selections in the foreground. This addition of creativity adds characterization to the menu and entices one to join in on the fun. As for the dishes offered, the menu is categorized into three main sections: Starters & Sharers, Fresh Out O’ The Sea, and Sides & Sauces. The Starters & Sharers include eight dishes focused on showcasing the sweet yet briny flavors found in seafood. A perfect example of these flavor notes is found in the rope-grown Scottish fresh mussels starter, served with shallots, parsley, and white wine. The white wine sauce brings a sweet note to the briny mussels while the shallots and parsley mellow out the dish with a fresh herby quality. Another popular dish is the grilled large prawn divers caught from the Isle of Skye. Fresh and full of flavor, the scallops come in a shell, drenched in garlic butter and fresh herbs. Dish after dish of fresh seafood is served on blue and white china which completes the nautical atmosphere.

Fresh Out O’ The Sea

After savoring a delectable starter, the Fresh Out O’ The Sea category provides numerous seafood options with familiar yet flavorful profiles. The Prime North Atlantic Cod loin served fried with chips, mushy peas, and tartare sauce is a true British classic, a symbol of fond memories of going to the beach. The flaky texture of the cod loin coated in perfectly golden fried batter pairs beautifully with the crispy yet fluffy texture of the chips. Furthermore, the homemade tartar sauce adds a tangy and creamy taste to cut through the fried dish and adds a sharpness to the flavor profile. For those who want to venture out, the menu also offers Moroccan spiced chickpea fritters with chips and a sweet chili & coriander jam. The heat from the chili combines with the floral notes of the coriander jam and pairs well with the Moroccan spiced fritters for a spicy sweet heat.

Reservations

The biggest challenge when visiting The Scallop Shell besides choosing an option from the tantalizing menu is getting a reservation. Due to its reputation with locals and in-the-know tourists,  getting a table won’t be easy, but if you do, you’ll find a bustling venue behind a storefront.  Inside the kitchen is a hive of activity with pots sizzling, fryers bubbling, and orders shouted back and forth. There at the prep station, like a coach commanding the team, Chef Rosser calls the plays and oversees the plating of each dish. The buzz of conversation among locals combined with the bustling kitchen creates an inviting ambiance to enjoy the fresh local seafood.

For those who want to experience fresh local seafood in Bath, a trip to The Scallop Shell is a must. Chef Rosser’s partnerships with local independent suppliers provide the highest quality seafood possible for patrons to relish in. Walking inside his restaurant evokes a nostalgic feel while the sounds and aromas of the fried seafood transport one into the recesses of their memories. The success of The Scallop Shell will continue as they lead the UK sustainable seafood industry.