Garry Rosser, owner of The Scallop Shell in Bath, is to open a second outlet in the city.
The Oyster Shell, on Moorland Road, will be a very traditional chippy with a focus on the best of British fish and chips and old English classics.
Due to open at the end of August 2019, it will operate on a takeaway only basis and will be run day-to-day by Garry’s wife Lisa and son, Dan Rosser.
“I see the takeaway as being an extension of the restaurant, so it’s about putting restaurant-quality food into a takeaway for people to take home,” says Garry.
He adds: “When we took the tough decision to close the takeaway side of the business at The Scallop Shell in July 2017 to focus on the restaurant, we really upset people. But I try and look at negatives as positive and I always said if the right opportunity came up that we would do it. Luckily the business had time to recover, the restaurant is doing very well, and one of the sites that we’d love to take on became available earlier this year.”
Having worked with Garry for years, Dan left Bath four years ago to pursue his passion of becoming his own chef. He honed his skills with Mitch Tonks in Devon, Nieves Barragan Mohacho at London’s hottest new opening for 2018, Sabor - which opened in February and had a Michelin star by October - as well as working at Marco Pierre White’s first Asian opening, The English House in Singapore.
Dan comments: “I’ve always loved fish and chips and always wanted to come back and work for the family business. I think with my upbringing as well, you never lose who you are, and that should be a reflection of the chippy.
“I’m a firm believer that fish and chips is fish and chips and a lot of chefs get that wrong as they start trying to do clever things with it. From the roots of working here at The Scallop Shell with dad, The Oyster Shell will stick to the same three principles; using the best potatoes, best batter and best fish you can buy and if you can get those three elements right, then hopefully the rest will follow.”