Of course, being a coastal pub, the Urchin focuses very well on seafood including fresh shellfish and also craft beers – including own brew – in a relaxed environment for any time of the week.
The kitchen opens from Wednesday, but you can pop in for a drink throughout the week, and has serves dishes including rock oysters with champagne mignonette or pickled with horseradish, butter milk and dill.
Other highlights have included seaweed hash browns with smoked mussel aioli; heritage radish misozuke; and the Urchin kimchi.
Mains have included Moules mariniere; Malaysian prawns; and whole crab with lovage and wild garlic butter.
