Heather Haward opened The Company Shed 25 years ago, primarily as a weekend venture. Selling fish from local boats and oysters produced by her husband Richard, the fishmonger's was the main crux of the business.
Over the coming years the restaurant formed and evolved. The concept is simple, bring your own bread and drink and enjoy lunch consisting of seafood platters, seared scallops, grilled tiger prawns and grilled mussels. Various specials are served, depending upon what local fish has been caught.
You cannot book, so it is a first come, first served system. If The Shed is full you can have your name placed in the queue and will be given a rough estimate of how long your wait may be. Get there before 1pm at weekends (and in the summer months) to ensure you will be able to get in at all.
Heather is now semi-retired and her daughter Caroline manages the business. The business is still firmly in the family and maintaining Heather's ethos to, 'keep it simple.’
richard haward’s oysters
Seventh generation oysterman
The Company Shed
Richard & Heather opening oysters © Chrissie Westgate 2011
Best Seaside Restaurant nominee