The Scallop Shell was opened in January 2015 by chef Garry Rosser, who returned to Bath, the city where his career began, to focus on a single specialism: fish and chips alongside a wider seafood grill menu. The restaurant trades from one dining room on Monmouth Place, pairing daily deliveries of fresh fish with hand-cut chips fried in beef dripping in the traditional style. The room is plain and functional rather than styled, keeping attention on the seafood counter and open kitchen. It has been named among the country's better fish and chip restaurants by national reviewers. Bookings are taken alongside walk-in trade, and the short menu changes with what has come in from the day boats, making it a single-site destination for seafood rather than a wider restaurant group.
Surveyed