Oyster and Otter

About Oyster and Otter

Outside, there's a relaxed rustic 'New England' feel to the Oyster & Otter's contemporary wooden planked walls and raised seafront-style decking (great for al fresco summer meals). And inside is no less striking with its fresh, bright décor, modern mixture of open tables, alcoves and recesses offering individual choices of dining experience for up to 140 guests. The seafood-led gastropub is a true hybrid -- comfortably merging restaurant dining alongside a bar area and with additional private dining and function facilities for up to 40 guests. Then there's the almost hidden 'jewel in the crown'. On the side of the building is a traditional takeaway with a serving hatch into the same chef and kitchen team that prepares casual fine dining dishes for restaurant customers. The best seasonal seafood comes automatically because the Oyster & Otter owner is the daughter of the North West's most prominent seafood dynasty. Joycelyn Neve's father, Chris, had a trusted wholesale supply business that operated its own fleet of trawlers and delivered catches to restaurants, hotels and caterers throughout the north of England, as far as London, and to luxury liners like the QE2. Now Chris scouts Fleetwood for the best buys from the trawlermen and ensures it's at the Oyster & Otter within hours joining with fresh poultry, pork, beef and lamb for the menu's non-fish dishes. Executive chef Antony Shirley adds his international experience from Harvey Nichols in Knightsbridge to Raffles in the West Indies to guarantee honest, high-quality food, cooked and presented the way it should be. The Oyster & Otter has also recently launched a 'speedy' lunch menu specially designed for people with limited time for a mid-day meal, available Monday to Saturday from 12 noon until 5pm. They have also started featuring regular live music events. The Oyster & Otter is one of eleven venues in the Seafood Pub Company.