Shell Bay is a scenic seafood restaurant that offers guests a dining experience like no other. With glorious outdoor dining areas that overlook the picturesque views of Brownsea Island and the glistening waters of Pool Harbour, Shell Bay is the perfect place to sample fresh local produce while soaking up the wonderful sights of Dorset.
Hear from the chef, Alex Naik from Shell Bay
Alex Naik, head chef at Shell Bay in Dorest, has a remarkable cooking background with experience and some of the county’s finest restaurants. Inspired by his mother’s passion, Alex learnt his expert skills on the job, spending sixteen years working up from kitchen porter to head chef.
INTRO: Alex Naik is one of the Head Chef’s at Shell Bay Restaurant in Studland, Dorset. Alex started his chef life in a kitchen in Scotland as a kitchen porter and worked his way up from there. He decided to leave Scotland, to get away from the rain and move to sunny Dorset where he worked in a range of Rosetted restaurants with Ant Brand (another head chef at Shell Bay). Following him closely Alex was a sous chef at Derby Manor then went to open the restaurant at Abbots Court, a boutique hotel in Dorset and then finally found himself back with Anthony at Shell Bay where he has been ever since.
Shell Bay is a seafood restaurant, bistro and marina (with its own beach) nuzzled on the edge of the Isle of Purbeck with indoor and outdoor dining overlooking stunning Brownsea Island, the waters of Poole Harbour and Sandbanks. They have a fantastic a la carte menu packed with fresh, local seafood and produce from the surrounding areas.
Tell us about Shell Bay
Shell bay is such a special place because of the Sea being right on our doorstep. I mean it’s literally behind us with Brownsea Island off in the distance which is where we get our local oysters from and our wild Bass is caught right out there in the sea. It’s a super fun, vibrant atmosphere we’ve got the wood fire burning everyone is having a great time in the summer it’s just a really nice place to be, lovely sunsets and yeah just happy people
How do you choose the fish you use?
So we choose our fish based on seasonality mainly, that is the primary focus, that it must be seasonal and for this we use a range of suppliers; Hutchins, Greenslades, Premier to name a few but we are always looking for the best quality - so looking for things like bright gills, clear eyes and a lovely shine on the flesh of the fish. Jamie the owner will often pop down to Greenslades maybe twice a week and hand select a variety of fish to be used in the restaurant.
How do you cook fish properly?
When it comes to cooking fish there’s a variety of techniques which we can use - we can use heat, we can use acidity or we can cure it using salt and sugar. The primary cooking technique we use here at Shell Bay is cooking over an open fire; wood and charcoal, which really creates that aroma when you walk in the restaurant. You really pick up that smell of the wood smoke which evokes a lovely, warm feeling for our guests.
Any top tips we can try at home?
So my top tip for cooking fish is very similar to cooking steak and that is to rest your fish - slightly undercooked and let it relax a little bit. It’ll be perfect.
Top tip for cooking over a fire/BBQ?
I think my biggest tip for cooking over open fire is managing the fire correctly making sure it’s not too hot it’s not too cold is just right (said Godilocks). So making sure that the coals have burned down to a nice glow - they’re not roaring, there’s not smoke billowing off it it’s just got to be at the right level otherwise you’ll taint your fish, it’ll taste a bit acrid - sometimes you want that charred effect but then if you overdo it it’s just no that nice - it’s a bit bitter.
How often do you change the menu at Shell Bay?
The Menu does change on a daily basis - it depends on market prices and what fish is available to us on any given day - also its to do with the chefs creativity. If my junior sous chef has come up with a great idea the night before will implement that the following day and show it to the customers and hope they enjoy it. There are a number of dishes which are kind of staples on the menu which we have a lot of regulars witch they expect when they come in however we like to keep the menu fresh and interesting for the regulars and for the new people as well - it’s all about keeping it fresh, exciting and vibrant and also keeping the chefs excited about the food as well.
Where else do you eat in Dorset?
Restaurants which I visit in Dorset would be Roots in Southbourne and also Terroir Tapas. Both are very good using local produce again, where possible. Terroir have a real focus on sustainability and I’ve known the chefs at both for quite a while and we have a really good relationship together.
Is Dorset all about the Fish?
So being in South Dorset the focus is mainly on the seafood however Dorset has a real range of ingredients. Up in the North it has more to do with the game; pheasants partridges, things like that then if we had over to the east a little bit you get towards Sopley and there is Asparagus, strawberries, there’s pumpkins in the autumn, there’s just a whole variety of products down here.
What do you love about Dorset?
Myself personally things I love about Dorset is I could be in the forest in 20 minutes I can be in the sea in 20 minutes I can go anywhere in 20 minutes in Dorset, that’s why I Love it.
Alex Naik’s recipe
Ceviche is a South American seafood delicacy that originated from the modern-day countries of Peru, Ecuador and Chile.
For Wild Sea Bass Ceviche with Sweetcorn - the Alex Naik way - follow these steps:
1. Peel, segment and roughly chop into a bowl a few pieces of pink grapefruit, a Lemon and a Lime
2. Squeeze the juice of each into the bowl along with a sprinkle of sugar, a pinch of salt and a splash of Dorset Gin
3. Cook a whole sweetcorn for a few minutes and when cooled char using a blowtorch or open flame (on your hob perhaps)
4. Slice sweetcorn in long strips and place to one side.
5. Finely slice your Sea Bass diagonally using a very sharp knife - be careful
6. Add some finely chopped chives to your dressing
7. Get your clean plate and dress with some sweetcorn puree (you can make this using a blender)
8. Add some scattered dollops of sweetcorn salsa (Carrots, Spring Onions, Shallots and Red Onion)
9. Add some herb sauce (Basil, Chives and Parsley)
10. Place your sweetcorn strips carefully on top
11. Cure your fish by placing pieces straight into the bowl and turning the fish in the dressing, this will take 20-30secs to cure - ensure every part of the fish coated
12. Once cured (slightly opaque) place fish pieces carefully on top of your Sweetcorn dressings
13. Spoon a little of the remaining dressing over the fish and enjoy
About Shell Bay restaurant
Location
This Michelin-rated restaurant can be discovered a short distance from the dreamy shores of Studland Bay on Ferry Road. Just 250 yards from the Sandbanks ferry, Shell Bay boasts panoramic sea views.
To reach this destination guests travelling from Bournemouth, Poole, and Sandbanks can enjoy a fuss-free journey on the chain ferry where you will find Shell Bay perched along the beachfront.
For those who wish to travel by land, enjoy a charming drive through the Isle of Purbeck from Corfe Castle to find this culinary delight nestled on the National Trust site edge.
There is no car parking on site a Shell Bay but guests are welcome to use the National Trust car park adjacent to the restaurant entrance.
With a vast area of beach and heathland, Studland Bay is a National Trust gateway to Dorset’s most iconic attractions. See Old Harry Rocks, visit the red squirrel population on Brownsea Island, and explore miles of coastline draped by white cliffs.
Type of food
Shell Bay is prided on serving fish, meat and fresh produce sourced from local growers, farmers, and fishermen.
Depending on the season and the fresh catch available that day, Shell Bay offers a diverse and unique menu for a truly authentic seafood experience.
Dedicated to providing customers with the best produce at the right price, Shell Bay aims to deliver incredible service, food, and atmosphere.
Ratings and reviews
“An eatery with a panoramic view out to Brownsea Island that is almost as stunning as the beautiful fresh fish they serve.” - The Sunday Times Magazine
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