The Scallop Shell takes to the road
Award-winning Bath fish and chip restaurant The Scallop Shell has added a mobile truck to its business to cater for weddings, festivals and corporate events.
The Scallop Shell On The Road is getting its first outing today, appearing at the Festive Street Food Market in Bath until Sunday. It is serving a menu of three items - Cornish hake fillet with homemade tartare sauce, smoked salmon fishcakes with cocktail sauce – both served with chips - as well as langoustine bisque with chips and hot garlic rouille.
The wider ‘On The Road’ offering features a variety of dishes from the fryer, from monkfish on the bone, to crisp-fried whole prawns, South Coast ray wing and Dorset crab and prawn fishcakes as well as plenty of healthier options too. Dorset oysters with aged shallot vinegar, Loch Duart salmon fillet with potato salad, caper and anchovy salsa and steamed River Fowey mussels with chips and garlic aioli will also be making an appearance.
Owner Garry Rosser comments: “The whole idea is that we can take The Scallop Shell on the road and people can eat our food there and then. It’s not 15 minutes later, the food isn’t spoiling, it’s fresh out the fryer and absolutely perfect. The van looks amazing, it’s kitted out with the best equipment and I’m just really excited to get it out there.”
It comes just days after Garry’s restaurant with chef Marco Pierre White opened at the Dover Marina Hotel in Dover, Kent.
Wheeler’s Fish & Chips, which has seating for 40, is located right on the promenade and provides a similar menu to The Scallop Shell including a range of fresh locally caught fish and seasonal seafood. Garry has been heavily involved in creating the menu and training the staff in the art of cooking fish and chips from selecting the best potatoes to frying at the correct temperatures.
Garry comments: “The journey so far has been amazing and it's been a real privilege to work with Marco. He loves food, he loves classic English cuisine and he loves fish and chips so the combination goes well together. It’s great for fish and chips to have someone so iconic and so passionate about this part of the industry.
“Business is good, but we’re not expecting hundreds of people to walk through the door this time of year. We know we’re in a quiet period, which is giving us that time to bed in, work out our systems and methods to be in a good situation when the season really starts. We know in the spring and summer it’s going to be so busy!”