Little Shelford, Fish & Seafood Restaurant Guide

“Fresh fish, expertly aged, prepared and cooked” is the proposition at this two-year-old ‘fish butchery’ from chefs Jay Scrimshaw and Richard Stokes that “goes from strength to strength”. “A triumph!” – “it feels just like a great fish (or any) restaurant should be”: “everything is good”, and the prices are pretty reasonable for quality seafood. Top Menu Tip – “the prawn toast deserves a Nobel prize”.