Wells Crab House WELLS-NEXT-THE-SEA
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orfolk has around 90 miles of coastline, and the beautifully quaint and picturesque fishing town of Wells-next-theSea is regarded as one of the UK’s finest coastal treasures. It deserves an exceptional seafood restaurant, and thanks to husband and wife team Scott and Kelly Dougal it’s got one. After years in the local hospitality industry the couple like to say they’re now ‘living the dream’ and their passion shows through every single detail in this delightful harbourside restaurant. The interior theme is unashamedly nautical, but Kelly’s careful choice of artwork, colours and decorative objects mean this is more coastal class than seaside kitsch. The salt on the table sits in a seashell, the menu is playfully designed with fishing-themed section headings, and the appetisers arrive in the paper-wrapped style of traditional fish and chips; but the paper features subtle Wells Crab House logos. And that’s about as close as you’ll come to ‘fish and chips’ here. In the kitchen, Scott and head chef Richard ‘The Chief’ Ellis create a mouthwatering array of seafood-based treats – and given the extensive choice on offer it’s truly amazing they manage to change the menu on a monthly basis. Everything is made from scratch in-house and the restaurant makes the most of its proximity to the coast; much of the seafood is freshly caught that day, the lobster is brought ashore on Billy Ward’s Mafreen, and the crabs arrive courtesy of the Frary family’s Andorra Star II. Scott and The Chief believe menus are there to inspire, and they’re steadfastly true to their beliefs. If you can, start with the soft shell tempura crab or the lime and chilli-dressed crayfish tails – and don’t miss the chance to enjoy some of the best cockles you’ve ever tasted,
Seafood at its very best in a glorious seaside setting... soaked in superb cider vinegar from Wells’ own Whin Hill Cider. It’s difficult to recommend specific dishes from such a regularly changing menu, but keep an eye out for the trout stuffed with lemon and wild garlic (the accompanying anchovy is a great idea) or the bass fillet, which is served with an incredible grapefruit hollandaise. Even the humble cod is treated with respect here, being served with a brilliant onion and chorizo hash and a lovely red wine sauce. Although the coastal theme can’t really extend to the desserts, the sweet choices live up to the high standards – the kiwi panna cotta is served with an incredible orange and grapefruit sauce, and the simply gorgeous rhubarb tart is served with some equally fabulous rhubarb crisps. Thanks to Scott and Kelly and The Chief, this is seafood at its very best, and it’s hard not to fall in love with it; hook, line and sinker. Wells Crab House is open Tuesday to Saturdays, with food served from 12noon2.30pm and 6-9pm, and from 12-3pm on Sundays. Booking is pretty much essential at weekends as the restaurant is (and deserves to be) extremely popular.
Wells Crab House, 38 Freeman Street, Wells-next-the-Sea, Norfolk NR23 1BA Telephone: 01328 710456 Website: www.wellscrabhouse.co.uk KLmagazine Special Food Edition
recomme ded BY THE CHEF CASTING OFF: Crab Cakes with Pak Choi, Braised Fennel and Sweet and Sour Sauce THE MAIN CATCH: Lemon and Wild Garlic Stuffed Sea Trout with Fine Beans, Cherry Tomatoes, Anchovies, Quails Egg and Fries TO REEL IT IN: Kiwi Panna Cotta with Orange and Grapefruit Sauce, Pineapple and Shortbread
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