Restaurants

January 2009: Following the administration of the FishWorks chain this branch is now closed. The Marylebone, Piccadilly and Richmond branches have been bought up and remain open.


The FishWorks formula is simple but successful: a fishmonger’s at the front, where plump king prawns and glassy-eyed sea bass recline on beds of crushed ice, and a restaurant at the rear. You can choose a fish from the counter to be baked in salt or roasted, or stick to tried-and-tested classics from the main menu and succinct specials board (skate with black butter and capers; grilled lobster with chips; hearty, saffron-infused fish stew). The food is unpretentious but accomplished. Piping-hot battered calamares, an immense slab of organic grilled salmon, and a rosemary-sprinkled sea bass were all deftly cooked and simply presented, while fish pie was splendidly rich and creamy. Service was affable and efficient. The decor here is pleasant but undemanding, with crisp blue and white paintwork and jaunty maritime paintings – a reminder that you’re eating in a chain restaurant, albeit a high-class version. Beware the generous portions and go easy on the bread (served with pungent aïoli and own-made salsa verde) if you want to squeeze-in a dessert. Expect no-nonsense crowd-pleasers such as sticky toffee pudding, lemon tart and baked chocolate pudding.

Time Out Eating & Drinking Guide 2009