Antony Shirley

NEED TO KNOW Antony Shirley

Key dishes

Southern fried cod with gem salad

Steamed Korean buns with crispy duck

Roast hake with smoked salmon

Key facts

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.

The Assheton Arms

Top Row

01200 441227


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Roast cod with sprouting broccoli crushed potatoes and wild garlic butter sauce

4 / 25 Mins

The Assheton Arms, Downham, is a must-visit for fans of fresh seafood. This dish is a definite crowd pleaser.

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