The Crab Shack is so close to the source of the seafood it serves that on a stormy day, you might feel the salt spray on the evening air as you arrive. Feast on scallops or mussels to start, whole Bryher crab for the main event, and Eton Mess or Cornish cheeses to finish. The hardest choice is between the flavoured butter to accompany your salty-sweet, succulent: parsley and garlic, lemon and chive, or lime, chilli and ginger? Our crab is sourced from Bryher’s Island Fish – known locally as the Pender family. The produce is so fresh that Mark Pender has been known to turn up at the Shack with extra supplies if the evening’s diners have a hearty appetite. Put on the apron, open the lid of your Portuguese cataplana, take your crab pick, and discover why The Telegraph’s Xanthe Clay once said this is “food worth getting your hands dirty for.”

The Crab Shack, Bryher

The Crab Shack is so close to the source of the seafood it serves that on a stormy day, you might fe...

The Crab Shack, Bryher

Locally Sourced