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Garry Rosser and Marco Pierre White team up to open Kent chippy

Garry Rosser, owner of The Scallop Shell in Bath, is partnering with celebrity chef Marco Pierre White to open a fish and chip restaurant in Dover, Kent.

The pair, who met 18 months ago when Marco visited The Scallop Shell for the first time, will unite their expertise to open Wheeler’s Fish & Chips late this summer at the four-star Best Western Plus Dover Marina Hotel & Spa. Located on the seafront, the 90-cover restaurant will provide an informal environment in which diners will be able to choose between takeaway or sit-down service.

The menu is described as being “affordable” with dishes including moules marinieres, salt cod croquettes and smoked sardines on toast with fresh tomato salsa as starters. Mains will include traditional fish and chips with mushy peas and tartare sauce as well as grilled options and fish cakes.

Garry comments: “It’s not often a Michelin-starred chef walks into your restaurant and it’s not often you end up becoming really great friends with them. Marco loves what we do at The Scallop Shell and we’ve spent the last 12 months looking at how we can bring together his name and resources with my experience when it comes to sourcing and preparing fish.

“I’m really honoured to have this opportunity. Yes, Marco is a three-star Michelin chef but he’s also passionate about very classic, simple cuisine too, so the concept is going to be really informal. We just want to put good fish and chips on people’s plates. The restaurant is right by the seafront, so it’s the perfect place to keep fish and chips on the map.”

Garry will remain at his one-off, independent The Scallop Shell, but will assist in the training, putting the menu together and developing the team at Wheeler’s.

Garry adds: “My passion and focus will always be at The Scallop Shell, but I’m really looking forward to going on this journey with Marco and Nick [Taplin, chairman at Black and White Hospitality]. I only ever wanted to do one Scallop Shell, and I’m really proud that it’s at another level now, the energy, the team, it’s just really come together, so it’s great that my role here has opened up new opportunities.”

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