Southern fried cod with gem salad
Steamed Korean buns with crispy duck
Roast hake with smoked salmon
First entry onto the list
Former Harvey Nic's chef
As executive chef of Seafood Pub Company, Antony Shirley is responsible for overseeing the creation of dishes for the company’s portfolio of pubs.
He previously worked as sous chef at Harvey Nichols in London’s Knightsbridge and head chef at Manchester restaurant Panacea before taking charge of Seafood Pub Company’s food offer.
For Shirley, there’s no worse sin than using bad quality ingredients and charging too much for them.
As well as winning the food category at the prestigious Publican Awards two years in a row, Seafood Pub Company won Restaurant Magazine’s Best Pub Group Menu award for Shirley’s well-priced and skilfully put-together menus that find the perfect balance of quality and accessibility.
4 / 25 Mins
The Assheton Arms, Downham, is a must-visit for fans of fresh seafood. This dish is a definite crowd pleaser.