Fen Ditton, Fish & Seafood Restaurant Guide

“The freshest of fresh fish, prepared to your taste right in front of your eyes” proves a winning formula for chefs Jay Scrimshaw and Richard Stokes – “to get this range and quality of fish anywhere inland is exceptional to the point of miraculous”. Scattered among the superlatives were reports of some diners’ best meals of the year; and eulogies for a “quirky and slightly hipster” venue whose specialities include “skilfully aged fish”. Top Tips – “sit at the bar” to get the best view of the chefs; “the prawn toast is killer”.