SquareMeal Review of The Galley Restaurant
A truly British restaurant, where the suppliers are local, the ingredients are seasonal and the chef was born and raised round the corner. A seaside restaurant in locality and mentality, seafood is the specialty of the house, but with starters like seared scallops with black pudding and pea puree or spiced chowder with mussels, prawns and cod loin, topped with seared gurnard, it’s punching above the t-shirt and flipflop brigade. On the occasion that only fish and chips will do, the batter here is made with champagne and the fish in question in seabass. Non-pescavores needn’t look elsewhere – roast Creedy Carver duck or steak are available too. Booking out of season is recommended, at the height of the summer, essential.