In the same week they’re shortlisted in the UK’s top six fish and chip restaurant, The Scallop Shell launches the On The Road food truck. 

The fish and chip restaurant and seafood grill on Monmouth Place in Bath is delighted to unveil its latest venture, On The Road, a new specially-kitted out food truck designed for weddings, festivals and corporate events.

“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 of the fryer and absolutely perfect,” says Garry Rosser, owner of the Scallop Shell. “The van looks amazing, it’s kitted out with the best equipment and I’m just really excited to get it out there.”

The truck officially launched at this year’s Festive Street Food Market in Kingsmead Square, which opened on 22 November and will run from Thursday to Sunday, 11am-9pm, throughout the duration of the Bath Christmas Market.

Fans of The Scallop Shell’s best of British seafood will find classics such as prime Cornish hake fillet with homemade tartare sauce, or smoked salmon fishcakes with cocktail sauce, both served, with their famed fresh-cut chips. A slightly more unusual offering of langoustine bisque with chips and aioli is also on the menu.

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, 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 all be making an appearance.

“We’re really excited about this new venture,” adds Garry. “We hope you’ll come and see us at the Festive Street Food market, where there’ll also be live music, entertainment, a bar and more, and try it for yourself!

The launch came in the same week Garry and the team heard they’d been shortlisted in the UK’s top six fish and chip restaurants as part of the 2019 National Fish & Chip Awards.

“It’s amazing news, as I know how tough it is to get into the Top 6,” says Garry, of the award they clinched back in 2016. “It’s a testament to the hard work of all the team and just how far we’ve come. 2018 so far has been an outstanding year for growth, so we’d obviously love to go all the way.”

To reach this stage, the restaurants have scored well from mystery visits to their respective premises in order to gauge quality standards. Key award judging criteria included great customer service; serving superb fish and chips and maintaining a first class dining environment. Judges were also looking for excellence in menu development and innovation; responsible sourcing policies; staff training and marketing.

Marcus Coleman, Chief Executive at Seafish, commented: “With the popularity of fish and chip restaurants on the increase, the eating-in experience has now come up to par with the very best traditional fish and chip takeaway businesses. Many consumers are now looking to dine out when eating their fish and chips, perhaps with family or a group of friends, reinforcing the importance of this award category. This award category recognises and rewards our country’s best fish and chip restaurants for providing a stellar customer dining experience and the high level of standards and professionalism evidenced by our finalists this year is outstanding. They are exemplary ambassadors for our industry and are a prime example of why the UK is the home of the world’s best fish and chips.”

The winner of the Fish and Chip Restaurant of the Year Award will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London, hosted by chef Phil Vickery, on 24 January 2019.