What is Trencherman’s Guide?

Trencherman’s Guide is the definitive guide to the South West’s most exceptional restaurants, inns and dining experiences, curated by industry experts.

Which restaurants are featured in the guide?

Each edition features over 100 hand-picked restaurants across Cornwall, Devon, Dorset, Somerset, Bristol, Bath, Wiltshire and Gloucestershire, all chosen for their outstanding food and hospitality.

What is included in the guide?

The guide showcases detailed write-ups of exceptional restaurants, inns and dining destinations, with insider recommendations, chef profiles and expert insights into the South West food scene.

Which regions does the guide cover?

The guide covers Cornwall, Devon, Dorset, Somerset, Bristol, Bath, Wiltshire and Gloucestershire.

How much does Trencherman’s Guide cost?

The guide is available for £12.99 plus delivery. UK delivery is charged at £3.95 per copy, with international shipping available at additional cost.

How much does delivery cost?

UK delivery is charged at £3.95 per copy. International delivery is available at additional cost depending on destination.

How long does delivery take?

Orders are dispatched within 2 working days. UK delivery usually takes 3–5 days, while international delivery can take 2–3 weeks depending on destination.

Is there a digital version of Trencherman’s Guide?

The guide is currently available only as a beautifully printed book. A digital or PDF version is not available.

Can I buy past editions of Trencherman’s Guide?

A limited number of past editions are sometimes available. Availability may vary, so please check the shop for current stock.

Free delivery this month - use code XMAS25 at checkout

Orders placed from December 17 onwards will be posted in the new year

The Scallop Shell

Flying the flag for sustainable seafood

22 Monmouth Place, Bath, Somerset, BA1 2AY

Chef(s) Jack Scarterfield

Sit in The Little Scallop on the first floor for an intimate indoor-outdoor dining experience

The Scallop Shell has earned a loyal following among chefs and food lovers alike for its unwavering commitment to sustainable seafood.

The menu changes daily according to the catch landed by local dayboats. Guests can choose from the freshest selection, which is displayed on ice in a roll-top bathtub.

Classic fish and chips are given the same care as more adventurous dishes. North Atlantic haddock fillet, caught and frozen at sea within four hours, is served with homemade tartare sauce and mushy peas, while hand-dived Orkney scallops arrive grilled in the shell with herb and garlic butter. Sharing platters celebrate the best of the day’s catch, and lesser-known species are championed alongside familiar favourites as part of the restaurant’s sustainable ethos.

Quality extends beyond the seafood, with hand-cut chips made from British potatoes grown on family farms and bread supplied by Lievito Bakery. Nostalgic touches include The Scallop Shell’s signature prawn cocktail, served in a scallop shell with a free-range jammy egg and king prawn.