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Scallop Shell Bath

About

Garry Rosser, chef and owner of The Scallop Shell has worked hard with his talented team to ensure that the restaurant has become well known for serving up the very best in traditional favourites, such as lightly battered, flaky cod and haddock, served with chips cut daily from seasonal spuds.

Flying the flag for a fresh sustainable catch from UK waters, the menu changes daily depending on the coastal landings, with at least 15 species of fish and shellfish displayed for customers to see in a unique roll-top bath full of ice. The likes of prawns, scallops, mussels, Dorset crab and oysters are almost always on the menu, with mackerel, whiting, gurnard, sole, sea bream, plaice, skate, hake and megrim sole also making regular appearances.

Spread across two floors, with an outdoor heated terrace, The Scallop Shell is decked out with nautical touches, to give it that relaxed, seaside feel.

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