Originally due to open on the first day of the 2020 lockdown, this fish shop and restaurant is a living, breathing testament to the power of determination. Now flourishing in its Portland stone, Grade II listed building, the kitchen's skill is most evident in allowing top-end produce like glistening monkfish tail to thrive unadorned, while employing impressive creativity to elevate less glamorous cuts – as evidenced by the crispy cod's cheek in a tomato and crab sauce. The set menu varies in length depending on the day and time of your visit, but the main course is always the catch of the day.