The UK is blessed with a coastline of fish & chip shops, some ordinary, some extraordinary. But the Best Independent Fish & Chip Restaurant of the Year 2016 is not on the coast at all – it is The Scallop Shell in Bath and we are having lunch there today.
As you enter The Scallop Shell, you see a large cast-iron bath full of ice and a wide variety of the fresh fish which will presumably be on the menu. We are seated at one of about 15 tables on the ground floor. Drinks first and Rock orders a favourite – Fentiman’s Mandarin & Seville Orange Jigger. I try the Daggers Blonde from the Three Daggers Microbrewery – it is a refreshing pale ale, gently bitter and slightly floral. Both are perfect to go with fish & chips.
The food menu is packed with a variety of fish and shellfish. Rock is interested to see sand sole on the menu which is something she has never tried before. Tom, the sous chef, helpfully explains the difference between sand sole and other more familiar varieties and she is easily persuaded to give it a go. I pick one of my favourite fish – John Dory.
The sand sole is simply grilled with olive oil and the John Dory fillets are fried in batter. Both are served with chips and tartare sauce. We also share a lovely fennel, cucumber, red onion and fresh herb salad. My John Dory is beautifully fresh, perfectly cooked and the batter is light and crispy. Rock’s sand sole is also perfectly cooked. The chips are, as you might expect, crisp on the outside and fluffy within. All good.
It may be more expensive to sit down and eat here than it is at most fish & chip takeaways but it is absolutely worth every penny!