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survey result

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Summary

“Classy fish and chips (really good light, crispy batter), and many other tempting delights from the sea” win high approval ratings for this “fun and buzzy”, no-bookings yearling, “well decked out with seaside-themed decor”.

£33
Very Good
Good
Good
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

“A modern, new restaurant and fish take-away” (sibling to an older business in Frome) that’s “comfy enough, although no bookings are taken”. “Quality is all – choose from posh fish ’n’ chips, as well as several varieties of grill, plus shellfish dishes”.

£32
Very Good
Average
Average
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Have you eaten at Scallop Shell?

Owner's description

Chef/owner Garry Rosser and his team opened up The Scallop Shell in Bath in January 2015, and they have worked hard to ensure The Scallop Shell has become known for serving up mouth-watering traditional favourites such as crisp-fried, flaky cod and haddock, served with chips cut daily from the best seasonal spuds.

And with homemade mushy peas, curry and tartare sauce all on the menu too, you can also try the Catch of the Day, crisp-fried or simply grilled, which regularly includes whiting, gurnard, plaice, sole, and the best of seasonal seafood.

At The Scallop Shell, the Catch of the Day sits in its own unique bath tub full of ice so you can pick your own fish supper, with fishing related props filling the restaurant giving it the intended relaxed, mariner feel.

Daily menus do change depending on the season’s catch from early morning coastal markets.

The Scallop Shall was named Independent Fish & Chip Restaurant of the Year at the 2016 National Fish & Chip Awards held in January.

Restaurant details

Highchair, Menu, Portions,
No
No
9.30 pm
22 Monmouth Place, Bath, BA1 2AY
Opening hours

Last orders: 9.30 pm

The 2018 Harden's Guide

2018 Hardens Restaurant Guide

"User friendly in price, size and outlook"

Financial Times

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