28 of the best coastal cafes and restaurants by the beach Published 17 July 2024
Summertime eating by the sea is surely one of the life’s greatest pleasures. These cafes, bistros and seasonal shacks - all within a salty kiss of the coast - are coming up trumps for good, unfussy food and atmosphere. Order fish and shellfish as fresh as the sea breeze, and while booking might be advisable at some (especially at peak times), we list places that welcome spur-of-the-moment walk-ins too. Relax, the holidays have begun!
There are few better places to enjoy fresh fish in the South Hams than at this blue beach hut on the shingle seafront at Beesands. The Hutchings family have been running their fishing enterprise here for more than 40 years, and ar… Read more
There are few better places to enjoy fresh fish in the South Hams than at this blue beach hut on the shingle seafront at Beesands. The Hutchings family have been running their fishing enterprise here for more than 40 years, and are now in the business of serving up their catch to customers. Their weather-beaten shack is now a robust, rustic café/restaurant, which doles out whole Start Bay crabs and lobsters alongside specials such as scallop and monkfish Thai red curry. Book ahead – and BYOB. Those walking the South West Coast Path can stop for a stellar crab sandwich or fish and chips from the takeaway hatch.
No-frills seafood eatery overlooking the Sound of Mull
When visiting Mull, those in the know wouldn't miss this low-key, no-frills dining room perched atop the old CalMac ferry office on the North Pier. There are superb views out to sea but, first, check out the compendious blackboard… Read more
When visiting Mull, those in the know wouldn't miss this low-key, no-frills dining room perched atop the old CalMac ferry office on the North Pier. There are superb views out to sea but, first, check out the compendious blackboard menu of 'fantastically fresh' seafood. Joint owners (and cousins) Jane Gill and chef Liz McGougan have their own boat (The Highlander) but also procure the pick of the catch from the local crews. That might mean crispy whole sea bream with citrus salsa to a classic fish stew in spiced Tuscan broth with bread and gremolata.
If you’re staying on Mull for a few nights, you can ring the changes – perhaps a few locally grown oysters, an ‘outstanding’ fish pie or a grand platter of grilled seafood doused with garlic butter. They don’t serve chips, although the place is known for its sourdough pizzas (including a lobster thermidor version). Glengorm steaks and a few desserts such as a rich chocolate pot or warm Belgian waffles complete the food offer. It's the Hebridean dream: the best place in town for 'intimacy with a wee buzz', and you can wear an old jumper. Staff are patient and jolly – and they don't treat visitors like tourists (most people on Mull seem to demonstrate this kindness).
To drink, expect anything from Aperol spritz and Mull whisky to fish-friendly white Châteauneuf-du-Pape, Sancerre and Verdejo. Opening times are seasonal and you must book for dinner, although they sometimes take walk-ins for lunch (check the website or social media) – and remember it’s cash only.
Tim Bouget continues to expand the definition of what a modern-day eatery might be at his eco-friendly venue at Ness Cove, overlooking Lyme Bay near Teignmouth. If it takes some finding, persistence is rewarded by a menu of all-da… Read more
Tim Bouget continues to expand the definition of what a modern-day eatery might be at his eco-friendly venue at Ness Cove, overlooking Lyme Bay near Teignmouth. If it takes some finding, persistence is rewarded by a menu of all-day contemporary café food, with electronic pre-ordering a neat way of ensuring a smooth passage through – whether you're at a table or sitting in a waiting car.
In the summer months, the outdoor pizza oven is fired up for terrace feasting. Otherwise, the world is your oyster, kicking off with breakfast (perhaps a house-baked croissant, organic porridge or the ‘best bacon and egg roll ever’). Lunch and all-day menus run from fish-finger wraps to dukkah-spiced roast pumpkin and red onion broth, grilled Haldon fallow deer burgers and panko-crumbed Brixham plaice fillets with tartare sauce and salad in a soft tortilla. Alternatively, warm yourself up with a mug of curried English lentil dhal with kale, coconut milk and spices.
The sweet-treat brigade is also well served with carb fests including fruity flapjacks, sticky ginger cake, choc-chip cookies and the like. Drinking is usually interesting too: boozy hot chocolate, dirty chai, lavender lemonade, mocha milkshakes and so on.
The prospect of chilling beachside under cover, with the bracing expanses of Chesil Beach stretching out in the distance, is an irresistible draw for visitors to this cheery wooden shack – especially when there are plates of ozo… Read more
The prospect of chilling beachside under cover, with the bracing expanses of Chesil Beach stretching out in the distance, is an irresistible draw for visitors to this cheery wooden shack – especially when there are plates of ozone-fresh seafood on offer. Oysters from the owners’ beds across the water are always in demand, although Portland brown crabs are the undoubted stars of the show – a hammer and dissecting tools are provided for those who fancy getting messy. The menu is an ever-changing roster of piscine freshness, although dishes depend on the day's haul from the local boats. Staples such as fish pie with saffron mash or roast skate wing with paprika, spring onion and chorizo could be joined by specials including tandoori-style marinated ling or Arctic char fillet with monk’s beard, pink grapefruit and tarragon butter sauce. There are even a few desserts to choose from – warm Dorset apple cake is a no-brainer, given the locality. To drink, pick a fish-friendly white from the well-chosen wine list. Expect crowds even when the weather’s lousy.
One of those perfect, no-frills seafood spots you dream of finding in every fishing village but rarely do. Despite the name, this is a proper restaurant rather than a shed, while its haul of crabs is landed and boiled a stone's th… Read more
One of those perfect, no-frills seafood spots you dream of finding in every fishing village but rarely do. Despite the name, this is a proper restaurant rather than a shed, while its haul of crabs is landed and boiled a stone's throw from the quay. Other plus points include a good wine and beer list, local spirits, waterside terrace seating and far more variety than just whole crabs cracked and served cold or warm with garlic butter. Expect anything from fish and chips to bouillabaisse; crabs are also available ready-dressed for those who don't fancy getting messy.
Margate is inundated with blow-ins from the London restaurant scene and beyond at the moment, but it was local talent that established the town as a serious food destination. And there are few better examples than Dory’s, th… Read more
Margate is inundated with blow-ins from the London restaurant scene and beyond at the moment, but it was local talent that established the town as a serious food destination. And there are few better examples than Dory’s, the small, simple seafood eatery-cum-wine bar overlooking the beach, where a local, seasonal and sustainable commitment filters down from famous older sibling Angela’s, just round the corner. Ethical credentials pour forth from chalkboard menus and the drinks list (aperitifs run to a take on the Bloody Mary earthed up with garlic) and, as a no-cook set-up, it’s a model of its kind. Dishes are pre-made: the likes of soused paprika mussels are served cold, but brown crab piled high on toast (creamy with just a hint of chilli warmth) or smoked haddock and dill pie (with a fabulous pastry crust) are finished or reheated behind the bar. We also tried a bass fillet with kale, lentils and green sauce (superb), reignited our love affair with smoked prawns (first sampled at Angela's in the summer), and enjoyed an apple cake with caramel and crème fraîche. From a trio of wines by the glass chalked up on a board, we chose a skin-contact Rennersistas-Intergalactic from Burgenland, Austria – a brilliant match for the food; by contrast, the wine list proper favours some superb, forward-thinking English vineyards. The fact that everything is as it should be is down to a cracking front-of-house team. And while Dory's now takes bookings, the good news is that some space is reserved each day for walk-ins – a godsend in a town where the best restaurants can be booked up weeks in advance.
The broad expanse of shingle stretches as far as the eye can see, dotted with quirky huts and the late Derek Jarman’s Prospect Cottage, with Dungeness power station looming in the distance. Here you'll discover a fishmo… Read more
The broad expanse of shingle stretches as far as the eye can see, dotted with quirky huts and the late Derek Jarman’s Prospect Cottage, with Dungeness power station looming in the distance. Here you'll discover a fishmongers and the weather-dependent Snack Shack – a 'fantastic find' serving cooked-to-order seafood from a hatch, to be eaten at picnic benches on the shingle. The brief menu reflects the day’s catch: there's always a griddled fish with fried potatoes but other options could include fat, juicy scallops on flatbread or an outstanding fisherman’s roll filled with two super-fresh fish fillets. Smoked cod chowder is a warming wintertime treat (weather permitting). Check the website for opening times.
There’s a lot to like about Dylan’s, not least the location right on the edge of the Menai Strait – the best tables give matchless waterside views. It is one of a trio of family-friendly restaurants in North… Read more
There’s a lot to like about Dylan’s, not least the location right on the edge of the Menai Strait – the best tables give matchless waterside views. It is one of a trio of family-friendly restaurants in North Wales known for their friendly and engaging service, kind pricing and wide choice. This means properly crisp mac 'n' cheese bites made with good Snowdonia Cheddar and served with a lightly spiced tomato ketchup, as well as assorted pizzas, tacos and burgers, Welsh sirloin steak with fries, and a fair few Asian-influenced dishes such as teriyaki sea bass and Bangladeshi beef bhuna. The regular menu doesn't change a great deal, so daily specials such as gochujang chicken ssambap (Korean chicken and lettuce wraps) are worth noting. Dylan's signature dish is mussels, which (as the menu explains in some detail) are currently sourced from the Scottish coast while the local Menai stocks recover; they are served as a large or small bowl with marinière sauce. Sticky toffee pudding made with Wild Horse Brewery ale stands out among a selection of desserts that also includes a mixed berry vacherin and coconut panna cotta with tropical fruits. The affordable wine list traverses the globe, although other libations stay closer to home – including local ales and keenly priced cocktails, made mostly with Welsh spirits.
Calum and Tracey Greenhalgh's tiny, no-fuss daytime café (just round the corner from the acclaimed Outlaw’s New Road) is all about fish and shellfish. The catch from the Evan George, Calum's boat, takes centre stage a… Read more
Calum and Tracey Greenhalgh's tiny, no-fuss daytime café (just round the corner from the acclaimed Outlaw’s New Road) is all about fish and shellfish. The catch from the Evan George, Calum's boat, takes centre stage and responsible fishing is the name of the game. Visitors delight at the sight of a counter full of tempting seafood – lobsters, crabs, mackerel and much, much more. Crab sandwiches remain a firm favourite, otherwise look out for lobster salad, smoked mackerel pâté, or the feast platter, which is just that: whole lobster, dressed crab, Porthilly oysters. Drink house wine, Prosecco or local beers. Seasonal opening.
It would be hard to imagine a more stirring location: perched right where the tides rake the pebbles of the Jurassic Coast, commanding a panoramic prospect across the cliffs and headlands of Devon and Dorset. At first gl… Read more
It would be hard to imagine a more stirring location: perched right where the tides rake the pebbles of the Jurassic Coast, commanding a panoramic prospect across the cliffs and headlands of Devon and Dorset. At first glance, Hive Beach is a rudimentary operation, with a basic hut housing a kitchen, and diners perched on garden furniture under a marquee (whose canvas flaps noisily in the onshore breeze). Simple it may seem but this café is a notch or two above other seafood joints on this holiday coastline. The tightly focused menu eschews starters but has an insistence on what is fresh, flavoursome and fun. Our inspection took in a sublimely flaky skate wing, sitting atop a mound of new potatoes, chorizo and wild mushrooms, plus a dollop of salmon and dill mayo; alternatively, you might opt for whole lemon sole with paprika-roasted chickpeas, wood-fired pepper, braised samphire and leeks. For anyone in a rush to get back to their deckchair, there’s more straightforward fare including a Portland white and brown crab sandwich or tempura-battered Atlantic hake and chips (both also feature on a separate takeaway menu). Desserts, meanwhile, offer a rousing finale: try the Lotus Biscoff cheesecake or bramble Eton mess. To drink, check out the selection of Hive-branded beers and gins, as well as the short, French-dominated wine list, which starts at £6.50 a glass.
On the coast just above Sunderland, Whitburn village has a treat for cooks in the form of Latimer's fresh fish counter and seafood deli. The attached café has morphed into the Hatch Takeaway, although there's plenty of seat… Read more
On the coast just above Sunderland, Whitburn village has a treat for cooks in the form of Latimer's fresh fish counter and seafood deli. The attached café has morphed into the Hatch Takeaway, although there's plenty of seating indoors and outside – all the better for some dolphin-spotting. Expect breakfast (kipper in a bun), lunch (seafood picnic boxes) and a piscine take on afternoon tea starring a crab or prawn sandwich. There are some non-fish options too, and the Hatch is licensed – perfect if you need refreshment after finishing a coastal walk.
Adjacent to the Harbour Arm, the pebble-strewn beach criss-crossed with boardwalks brings a bit of sophistication to rapidly regenerating Folkestone, and one of its prime attractions is Little Rock – a poshed-up shipping con… Read more
Adjacent to the Harbour Arm, the pebble-strewn beach criss-crossed with boardwalks brings a bit of sophistication to rapidly regenerating Folkestone, and one of its prime attractions is Little Rock – a poshed-up shipping container turned fish restaurant. It’s family-friendly too (just plain friendly, in fact), with a chilled-out vibe and ample outdoor seating – a truly Mediterranean experience on a hot summer’s day. As you’d hope, the local catch appears in dishes such as grilled skate or lemon sole, perhaps with caper butter. Pale-ale battered cod cheeks with tartare sauce and skin-on fries are popular, as are bowls of Cornish mussels. Good selection of European wines. Note: opening hours can change seasonally.
On the northern shores of Loch Leven, this big, brightly lit space with wipe-clean tables and café chairs is the go-to spot for shellfish in the region. It’s also a showcase for the family-owned Lochleven Shellfish Co… Read more
On the northern shores of Loch Leven, this big, brightly lit space with wipe-clean tables and café chairs is the go-to spot for shellfish in the region. It’s also a showcase for the family-owned Lochleven Shellfish Company next door – which dispatches crabs and lobsters, langoustines and oysters across Europe and Asia. There are meat dishes for those who must, but it’s the simply prepared seafood, presented without fuss, that brings customers here. A table of returning German visitors were working their way through the menu on our visit: a dozen Loch Creran oysters, followed by shellfish bisque with aïoli, then the mighty shellfish platter on ice made up of lobster, brown crab, Loch Linnhe scallops and oysters, which they declared the best shellfish in Europe. Expect too, lobster served cold with mayonnaise or hot with garlic butter, and whole brown crab – all to be eaten hands-on with crackers and shellfish pickers until the table is a pile of shells. A little less messy are grilled clams with garlic butter, diver-harvested scallops, razor clams poached in white wine, and buckets of steaming mussels in cider. To drink? Expect a standard list of predominantly white wines as well as local brews from River Leven Ales in Kinlochleven. There’s also a daytime coffee shop and a deli where fresh, frozen and cooked seafood is on sale.
Plumb in the middle of Newlyn, Mackerel Sky comprises two venues, a couple of doors apart. The Shack has a weekly-changing menu during the busy holiday season, but the principal action goes on at the Seafood Bar. There are no rese… Read more
Plumb in the middle of Newlyn, Mackerel Sky comprises two venues, a couple of doors apart. The Shack has a weekly-changing menu during the busy holiday season, but the principal action goes on at the Seafood Bar. There are no reservations. Turn up early, and be prepared to queue on the street at busy times. People do. What they keep coming back for is a roll call of simple but appealing fish cookery, presented as plates that are a fair bit larger than 'small'. Tick a couple of options using a marker pen on the laminate menu, and see how you go. We enjoyed two breadcrumbed fillets of lemon sole with a tangle of pickled red cabbage and a pot of katsu curry sauce, as well as a hefty whole mackerel, browned all over, with samphire and pickled cucumber. Otherwise, there might be a panko-crusted monkfish burger in a brioche bun with chilli, mussels in creamy cider sauce or a crab mayo sandwich. A generous bowl of marinated anchovies (like tapas boquerones) is a good way in, while a chalkboard shows the day's special. It's all fresh and fun, with shared counter seating and a bevy of chefs crammed into an unfeasibly small kitchen area at the back. The short drinks list includes a South African blended white with plenty of fruit.
Galton Blackiston (of Morston Hall fame) picked a peach of a location when he took over a traditional chippie in 2013 and turned it into a high-class fish and chips restaurant. Big picture windows on both floors give superb views … Read more
Galton Blackiston (of Morston Hall fame) picked a peach of a location when he took over a traditional chippie in 2013 and turned it into a high-class fish and chips restaurant. Big picture windows on both floors give superb views of the often tempestuous North Sea and Cromer pier. Summertime crowds stretch down the street, with holidaymakers eager to grab a takeaway. Small wonder, as the fish and chips here are a rare delight. There are tables for walk-ins downstairs, while the (bookable) upstairs dining room is a tad classier, with wooden flooring, sea-blue walls and a grey-blue wooden bar. Here, a couple of specials also soar above the chip-shop norm: a thick, succulent square of salmon (poached at 40°C) was expertly presented in a miso broth and topped with an appetisingly viscous cured egg yolk and a spear of crisp teriyaki ‘jerky’ – a marvellous starter, though perhaps wasabi might have better substituted for the dabs of coriander and avocado purée. To follow, battered skate was cooked with pinpoint accuracy (not easy with skate) and accompanied by satisfyingly thick chips and a miniature saucepan of mushy peas topped with a big spoonful of mint sauce. Don’t forget to order a generous pot of creamy homemade tartare sauce (served gratis). There’s ice cream for pudding, but the special of lemon-sherbet Eton mess comes highly recommended: an indulgent blend of tartness, sweetness and creamy, crunchy chewiness. A brief wine list (from £22) is supplemented by local cider and Galton’s own-label bottled bitter (from a Norfolk brewery), which makes an ideal companion to deep-fried food. Staff are bright and breezy, as was the Cromer weather in late April when we visited – thankfully, though, they’re a great deal warmer.
The serene white building on a broad sandy beach with fabulous panoramic views is most directly reached by a stepped footpath that descends from the main road. It is wholly unlit at night. Set your phone to torch, and take care. F… Read more
The serene white building on a broad sandy beach with fabulous panoramic views is most directly reached by a stepped footpath that descends from the main road. It is wholly unlit at night. Set your phone to torch, and take care. Fish and seafood are the specialities (whole Dover sole or shellfish linguine, perhaps), with enticing meat and vegetarian options too (Indonesian curries, fried halloumi with tomato and bean cassoulet). A serviceable wine list comes at manageable prices.
If you’re looking for a casual, cut-price take on the 'Padstein' experience, this all-purpose eatery in the frenetic hinterland of downtown Padstow should fit the bill. Drop by for breakfast or a cup of coffee, feed the kids… Read more
If you’re looking for a casual, cut-price take on the 'Padstein' experience, this all-purpose eatery in the frenetic hinterland of downtown Padstow should fit the bill. Drop by for breakfast or a cup of coffee, feed the kids at lunchtime or book in for a ‘very enjoyable evening’ against a backdrop of bright colours, white walls and light-wood furniture – there are even three bedrooms upstairs if you fancy staying over. As you might expect, the kitchen majors in seafood from the Padstow boats, so dip into an assortment of Rick Stein’s greatest hits at user-friendly prices. Briny freshness and globetrotting flavours collide in classics such as Thai fishcakes, mussels with black beans, garlic and ginger or grilled hake with spring onion mash and soy butter. The kitchen is also happy to go off-piste, offering chargrilled rump steak with peppery rocket, thin-cut chips and béarnaise sauce, as well as a veggie stew of tomatoes, aubergines and tamarind – plus sourdough for dunking. For afters, sticky toffee pud with clotted cream is the go-to option. A cluster of fish-friendly wines (from £23) provide suitable refreshment.
During the summer season, you can now hire a deckchair from Riley’s and eat their food on the beach (they will also sell you a blanket to use and take home if the weather’s breezy). The location – a glass-fronted… Read more
During the summer season, you can now hire a deckchair from Riley’s and eat their food on the beach (they will also sell you a blanket to use and take home if the weather’s breezy). The location – a glass-fronted shipping container facing the North Sea – is spot-on for a menu inspired by the owners’ stints as street-food vendors. Seasonal seafood is the deal, and the day's dishes (and service times) often depend on the catch. Items are rubbed off the blackboard as they sell out, although Riley’s classic wood-fired sourdough wraps (served in their famous ‘floppy’ cardboard boxes) are a fixture – perhaps BBQ Craster kippers, bavette steak or ‘hot plate’ hake with caper butter. Otherwise, the line-up might run from chilli fish empanadas via salt cod with grilled cos lettuce, smoked egg and preserved lemon to pan-roasted headliners such as turbot ‘chop’, lemon sole or brill (served with panzanella salad). Round off with one of Riley’s special soft-serves (wood-fired pineapple or peaches and cream, say). A dozen wines are served in plastic tumblers, there are plenty of ales from regional breweries and the venue also does a good line in homemade beverages (try the hot butter rum).
Seafood crusader Adam Riley is a man on a mission. Having scored a resounding hit with his funky Fish Shack on the beach at St Edward’s Bay, his avowed aim is spread the word and (gently) educate people about the glories of … Read more
Seafood crusader Adam Riley is a man on a mission. Having scored a resounding hit with his funky Fish Shack on the beach at St Edward’s Bay, his avowed aim is spread the word and (gently) educate people about the glories of sustainable fish from the North Sea. To this end, he opened Riley’s Fish Shop in 2021– although this chef-led enterprise is no ordinary fishmonger’s. As well as buying stonkingly fresh seafood and provisions, you can browse the collection of cookbooks on display and sign up for one of Riley’s regular 'fish skills' workshops. Staff are primed for chatting, so expect plenty of cooking tips and background info. You can also eat at the counter and book for table in the little upstairs dining room, where the menu is a roll call of contemporary seafood cuisine, ranging from small plates of fried squid with smoked cumin and paprika dulse to harissa-marinated skate wing. Lindisfarne oysters and locally landed langoustines play a starring role, or you can pick a whole fish from the counter and have it served with, say, roasted Jerusalem artichokes and cavolo nero. There’s usually a game dish in season, plus a couple of desserts such as roast pears with Hepple sloe gin, spiced cream and meringue. The food is backed by a short but decent wine list with an ever-changing by-the-glass selection. Restaurant opening times are seasonal so check the website or social media.
You can’t get much closer to the sea than this tiny, unassuming dining room housed in one of the tall, black, centuries-old fishermen’s sheds on the front in Hastings Old Town. It’s incredibly atmospheric. The &l… Read more
You can’t get much closer to the sea than this tiny, unassuming dining room housed in one of the tall, black, centuries-old fishermen’s sheds on the front in Hastings Old Town. It’s incredibly atmospheric. The ‘refreshingly succinct’ menu is chalked up on a board – all it tells you is what’s going to be on your plate and the price. For starters, that could mean scallops, whitebait or chicken livers; for mains, perhaps whole sea bass with clams, scallop risotto or guinea fowl (there are a couple of meat options, plus something for vegetarians, say lentils with squash and goat’s cheese). At a June meal, potted shrimps were served in a Kilner jar with toast fingers, calamari came in feather-light tempura, while a hunk of 'beautifully cooked' roast cod arrived in a classic parsley sauce. Elsewhere, a dish described tersely as ‘Dover sole, shrimps’ was exactly that, nothing more – and 'faultlessly executed'. Desserts are limited to the likes of summer fruits and cream (‘simple, delightful’) and (if you’re lucky) a homemade Eccles cake with a hunk of cheese. Service is ‘swift and friendly’ and the sunsets are stunning.
The sea views might be distant, but Rocky Bottoms has made quite a splash on this stretch of the coast since opening in 2015. It is owned by a local fishing family, so the crabs and lobsters are of unimpeachable freshness, yet alm… Read more
The sea views might be distant, but Rocky Bottoms has made quite a splash on this stretch of the coast since opening in 2015. It is owned by a local fishing family, so the crabs and lobsters are of unimpeachable freshness, yet almost as diverting is the modern vibe of the place. The much-enlarged converted brick kiln has black-tiled flooring and bare-brick or dark-blue walls enlivened by local artworks. Staff are young and eager (if occasionally green) and cool soul provides the soundtrack. Outside, there’s a bar with decking, picnic-bench seating on an extensive lawn and a shop selling seafood. The cooking has a contemporary feel too, with expertly presented dishes arriving, perhaps, with a tongue-in-cheek retro garnish of cress. Seafood and genuinely local ingredients dominate the concise menu. Brancaster oysters make a popular starter, as do bowlfuls of salt-and-pepper crispy-fried cockles from Wells-next-the-Sea – crisped-up yet nicely chewy and replete with (unadvertised) chilli-heat. Although prices can be something of an eye-opener, compared to other local daytime venues, there’s no doubting the culinary flair manifest in the likes of, say, crab linguine: the pasta cooked to perfection, the dish replete with the flavour of fresh brown crabmeat. A tasty glass of Grüner Veltliner (from a drinks list that also includes Norfolk wines and beers) makes a happy pairing. To finish, lemon posset is a luxurious treat (creamy and tangy), its accompanying hard disc of shortbread less so. Overall, though, during the summer season, it's no surprise that Rocky’s is on a roll.
Gaze over the monumental Victorian pier to the North Sea and the distant wind farms towards industrial Redcar with a glass of chilled Albariño – 'it really is an astounding vista,’ mused one reader. Local lad an… Read more
Gaze over the monumental Victorian pier to the North Sea and the distant wind farms towards industrial Redcar with a glass of chilled Albariño – 'it really is an astounding vista,’ mused one reader. Local lad and owner Glen Pearson is fast establishing this beachside seafooder as one of the best in the area – there’s always a queue snaking down the promenade, summer and winter, seven days a week, for takeaways and seats on the open-air terrace with its incongruous palms. Once settled into the light, bright first-floor dining room with its vast picture windows, tuck into Thai fishcakes with wasabi mayo, fish-skin crackers with taramasalata or a salmon Scotch egg – ‘perfectly soft’, and set on a puddle of pickled fennel and dill hollandaise. Follow with seared sea bass partnered by mussel cider cream, ham hock and dauphinoise potato. King scallops might appear with squash risotto and a shower of truffle, but if it's colour you want, the roast halibut with squid bisque has it – and ‘an ocean of flavour too’. The availability of the Saltburn crab brioche, made famous by the BBC’s Remarkable Places to Eat, is dependent on 'what John (our fisherman) catches,' says the owner. The place is also famous for its beef-dripping fish and chips. A brief wine list starts at £22.50.
Just across the water from big-money Sandbanks, this is quite a location – with unbeatable panoramic views of Poole Harbour and Brownsea Island to boot. By contrast, Shell Bay itself looks a bit like a seafood shack that has… Read more
Just across the water from big-money Sandbanks, this is quite a location – with unbeatable panoramic views of Poole Harbour and Brownsea Island to boot. By contrast, Shell Bay itself looks a bit like a seafood shack that has seen better days – but don’t let the picket-style fences, canvas awnings, technicolour pub tables and bright metal garden chairs put you off. A troupe of smiley, buzzy, dressed-down staff keep things moving along at a pace, and the food passes muster – even if the bill is several notches up from your average high-speed seaside café (mind you, those fabulous vistas are almost worth the price of admission). Not surprisingly, seafood figures prominently on the wide-ranging menu, from Poole Bay oysters with shallot vinegar or clean-cut cured salmon with fennel and apple salad to whole local crab and various offerings ‘from the wood oven’ – perhaps sea bass, Galician-style octopus or skate wing (perked up by a side order of sweet, nutty roasted Jerusalem artichokes with truffle and Parmesan). Otherwise, the kitchen goes walkabout for the likes of red lentil kofta with quinoa tabbouleh or a duo of lamb with Puy lentils, cavolo nero, pomegranate jus and smoked almond brittle. To finish, a light, creamy coffee crème brûlée was the top pick from a mixed bag of international desserts at inspection. The wine list is designed for mass-market appeal, with prices from £24.50. Note that Shell Bay is closed for most of the winter months, so check before travelling.
‘Get there early, before midday’ advises the fishmonger behind the slab at the Sole Bay Fish Company. Heed his words if you’ve neglected to book a restaurant berth at this much-loved Blackshore spot – espec… Read more
‘Get there early, before midday’ advises the fishmonger behind the slab at the Sole Bay Fish Company. Heed his words if you’ve neglected to book a restaurant berth at this much-loved Blackshore spot – especially on a sunny holiday weekend when the outside walk-in tables are snapped up hungrily. Either way, it's a simple lunchtime proposition whether you’re inside the former fisherman’s shack, outside by the harbour or heading to the beach: it's all about seasonal seafood (including classic fish and chips), much of it brought in on the owners’ boats, cooked without fuss, and served promptly. The short drinks list is mostly cold and fish-friendly, and there’s a rotating offer of local Adnams brews, pleasingly available on draught. Seafood platters, heavy with prawns, cockles and whelks, are anchored deliciously by the main attraction of half a garlicky butter-slicked lobster, a dressed crab or sultry smoked fish. Oysters are sleek, briny and bright, or battered if you prefer that crisp richness. Gloriously fat crevettes have an edge of 'char' that balances their satisfying sweetness, and a fillet of bass is fleetingly shown a hot pan to emerge with that pitch-perfect combination of smooth white flesh and crisp skin. Chips? Of course, so too jars of pickles – wallies, eggs, onions – for a dose of chip-shop nostalgia. And dessert? Who needs it when Southwold can deliver completely on the ice-cream front? Anyway, you could probably do with a bit of a walk by now.
It's a ‘wonderful thing’ to eat in a restaurant that cooks fish landed 40 metres from the kitchen, enthused one visitor – highlighting the fact that this bright and airy harbourfront bistro (with an art gallery a… Read more
It's a ‘wonderful thing’ to eat in a restaurant that cooks fish landed 40 metres from the kitchen, enthused one visitor – highlighting the fact that this bright and airy harbourfront bistro (with an art gallery and exhibition space attached) makes the most of what is on its doorstep. Owner and chef-patron Ruth Robinson’s dishes rely on the catch lifted straight from the local day boats, while leavening her confident and affordable repertoire with produce from the restaurant’s kitchen garden and the plentiful output of local farms and name-checked suppliers. It’s always worth checking out the specials board, which positively groans with the weight of the day's haul, but the regular menu is also sound. Bread from the Wild Hearth Bakery in Crieff should sustain you through proceedings, as you move from plates of Cumbrae oysters or the home-cured catch of the day to a generous serving of, say, fire-roasted monkfish dressed with potent red pepper and smoky chilli sauce. Meat-eaters and vegetarians aren’t forgotten, either: look for the likes of smoked poussin with rhubarb and apple purée or chickpea and chard pancake brightened up with a piquant chickpea and lime salsa. To finish the frangipane tart with Grangemuir strawberries should see you home. Excellent young staff ‘really know their stuff’, and everything about the place is genuinely friendly, comfy and ‘natural’. Beers from the Loch Leven Brewery feature on the drinks list, alongside plenty of malts and a modest wine selection. A highly valued local asset.
Argentinian restaurant serving fire-cooked dishes on a Hebridean island
An Argentinian fire restaurant overlooking the steely waters of Loch Dunvegan is intriguing and unexpected, but sadly not a well-kept secret if you’re after lunch on a rainy Saturday. Though booking is essential for dinner, … Read more
An Argentinian fire restaurant overlooking the steely waters of Loch Dunvegan is intriguing and unexpected, but sadly not a well-kept secret if you’re after lunch on a rainy Saturday. Though booking is essential for dinner, at lunch it’s first come, first served. On arrival, the car park may be heart-sinkingly full and the restaurant heaving (12.30-2pm can seem a small window), but it's worth hanging around for a table. The interior is rustic chic – think windows strung with fairy lights, mismatched furniture, bright paintwork, pot plants, cacti in teacups and jars of wildflowers. Owners Tim and Blair Hunter-Davies bought the place in 2019, with family links to Patagonia triggering the cooking-with-fire concept. The inspiration might be from a far-flung continent, but the produce is unequivocally local – farmers and fishermen are even name-checked on the menu. In the evening three- and five-course 'fire dining menus' are built around the asado grill and wood-fired oven, kicking off with ‘pan a la parrilla’ (charcoal-fired bread with seaweed butter) and hot-smoked mussels with garlic, cream and a splash of Torabhaig whisky. Next up might be ‘Hebridean kofta’ – a pairing of Highland hogget with barbecued celeriac, Rora Dairy yoghurt tzatziki and wild garlic aïoli. By contrast, lunch is more pared-back. Local langoustines sell out quickly, but for the full Argentinian experience try the 'steak churrasco with frites' – a skewer of six-week aged, grass-fed Highland rump (the outside crisp and charred, the flavour subtly smoky), with a homemade chimichurri rub, hand-cut chips and salad from a local croft. Dessert? Slim pickings at lunch, but evening brings wood-fired burnt Basque cheesecake. There’s a nod to Argentina on the well-priced wine list, although ales from the Isle of Skye Brewery and some decent Scottish malts bring it all back home.
A Whitby landmark since the 1940s, this doughty purveyor of great-value fish and chips by the sea stands tall – a striking black-and-white building overlooking the quay and the boats which supply the freshest of fish. It's t… Read more
A Whitby landmark since the 1940s, this doughty purveyor of great-value fish and chips by the sea stands tall – a striking black-and-white building overlooking the quay and the boats which supply the freshest of fish. It's tempting to wax lyrical about the crispness of the batter, the sheer delight of the fluffy yet crispy chips, the clamorous chatter and everything else that captivates visitors to this stronghold of honest-to-goodness Britishness. Having reached the pinnacle of the fryer’s art, the kitchen is ruled by the catch – so be prepared for woof, ling, rock and coley alongside the ubiquitous haddock, cod and plaice. Away from the battered stuff, there are daily specials aplenty, from Whitby crab cakes with katsu mayo to grilled Dover sole with North Sea langoustines and seaweed butter. But do save room for one of the legendary old-fashioned desserts – boozy sherry trifle, rice pudding, fruit crumble with custard. There is beer, wine and fizz if you want it, although what’s wrong with a proper, strong ‘cuppa char’?
Open daily from the beginning of April to the end of October, this totally unpretentious catering trailer is a godsend for holidaymakers and locals alike. Be prepared for queues, and for outside picnic seating if you want to eat o… Read more
Open daily from the beginning of April to the end of October, this totally unpretentious catering trailer is a godsend for holidaymakers and locals alike. Be prepared for queues, and for outside picnic seating if you want to eat on site – although the quality of the locally caught, sustainable seafood is second to none. Hand-dived scallops with herb butter, creel-caught langoustines with hot garlic and thyme butter, hot-smoked trout from the Ullapool Smokehouse, and a tempura-battered haddock wrap that’s fast achieving cult status are typical examples from a daily changing menu that's in tune with the catch from the inshore boats.
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