The Crab Shack
A long table, a cracked shell, a glass of something cold — and the sea just beyond the door. Crab and seafood caught in Scilly’s crystal-clear waters, delivered to the door by the fisherman himself.
Don your apron, grab your picker, and dig in. There’s no ceremony here; while at first it might seem strange sitting on a bench seat next to someone you don't know, once the wine starts flowing and the crab starts flying, friendships are born.
Scallops to start. Bryher crab in ponds of fragrant butter to follow. Seasonal salads, crusty bread and crispy fries on the side. Eton Mess or Cornish cheese to finish. Local beer, organic cider, white or rosé to drink…
This is Pick Your Own – Scilly style. The chef has done the hard bit for you, cutting the carapace in half for easy access, but from there, it’s down to you.
Crabs come in medium, large or – occasionally – monster. All our dishes are meant for sharing — though we won’t insist (especially with the Eton Mess…)
We source our crab from the Pender family of Island Fish here on Bryher. Penders have been fishing the waters of Scilly as far back as they can trace. Today, three generations of the family continue that proud tradition, setting sail each day, hauling pots from Round Island to Bishop Rock in search of the finest Scillonian seafood.
If the evening’s diners have a particularly hearty appetite, it’s not unheard of for Mark Pender to turn up in his oilskins with a couple more crabs for the pot.
A note on 2026: Going with the Flow
For over a decade now, The Crab Shack has kept to a simple, steadfast rhythm: great crab, island-caught, eaten by the sea.
This summer, the tide has nudged us in a slightly different direction.
There’s been a noticeable rise in octopus around our shores. Remarkable creatures: clever, curious, and, as it happens, every bit as fond of crab as our guests. We can’t help but admire their taste.
It’s something mainland fisheries began noticing last summer. Here on Scilly, things always happen on island time, and it’s only more recently become apparent in the catches the Penders at Island Fish are bringing ashore. We’ve always worked closely with them, sourcing our crab locally and responsibly, and it matters to us all that the fishery remains healthy for the long term – for the fishermen, and for our oceans.
So rather than asking more of the sea than it can comfortably give, we’re taking it as a moment to adapt. Crab will still be here – it wouldn’t feel the same without it – but this season, it will share the stage. After more than a decade of doing one thing beautifully, our chefs are relishing the opportunity to cook a little more widely from the waters around us – and we hope it brings a fresh kind of pleasure for those who’ve returned many times over the years.
The spirit remains unchanged: simple, honest food, drawn from the sea, best enjoyed with salt in the air and time to linger.
Just with a little more to discover…
Food worth getting your hands dirty for
– Xanthe Clay, The Telegraph
Sample Crab Shack Menu
All dishes are meant for sharing
Starters
Bread basket
Pot of Olives
Sharing scallops (6 or 12)
Sharing mussels
Mains
Medium, Large or Monster Crab
Served with your choice of butter –
Parsley & Garlic | Lemon & Chive | Lime, Chilli & Ginger
Sides
Salad | Fries | Bread
Pudding
Eton Mess | Cornish cheeses
Drinks
Provence rosé or Albariño
Cornish beer
Organic cider
Book Now for The Crab Shack
Evenings are limited, and tables are shared — book early to secure your place…
A note on 2026: Going with the Flow
For over a decade now, The Crab Shack has kept to a simple, steadfast rhythm: great crab, island-caught, eaten by the sea.
This summer, the tide has nudged us in a slightly different direction.
There’s been a noticeable rise in octopus around our shores. Remarkable creatures: clever, curious, and, as it happens, every bit as fond of crab as our guests. We can’t help but admire their taste.
It’s something mainland fisheries began noticing last summer. Here on Scilly, things always happen on island time, and it’s only more recently become apparent in the catches the Penders at Island Fish are bringing ashore. We’ve always worked closely with them, sourcing our crab locally and responsibly, and it matters to us all that the fishery remains healthy for the long term – for the fishermen, and for our oceans.
So rather than asking more of the sea than it can comfortably give, we’re taking it as a moment to adapt. Crab will still be here – it wouldn’t feel the same without it – but this season, it will share the stage. After more than a decade of doing one thing beautifully, our chefs are relishing the opportunity to cook a little more widely from the waters around us – and we hope it brings a fresh kind of pleasure for those who’ve returned many times over the years.
The spirit remains unchanged: simple, honest food, drawn from the sea, best enjoyed with salt in the air and time to linger.
Just with a little more to discover…
Staying on Bryher?
If you’re staying with us at Hell Bay – or elsewhere on Bryher – please use this link to make your booking
Staying on Tresco?
Use this link to make your table booking, and we’ll book you on the supper boat from Tresco to Bryher (payable onboard).
The Crab Shack Booking Terms & Conditions
You can book online for groups of up to eight people. For larger groups, please call us; we cannot accept extra party members listed in the ‘Comments’ box.
Please be aware that tables are shared. Please note that we cannot welcome dogs at The Crab Shack.
We can cater for most dietary requirements, but due to the nature of the kitchen, The Crab Shack is not recommended for those with shellfish allergies. Please let us know of any allergies or restrictions when you book. Members of your group who do not eat shellfish can opt for a beef or vegetable kebab, but please ensure you give 24 hours’ notice of this requirement. There are limited dining options for children.
On booking, you will receive a confirmation email, which also tells you how to change or cancel your booking. If you don’t receive this, please let us know.
We take your card details to secure your booking and will charge £25 per person if you forget to cancel your booking or do so less than 24 hours in advance. We always prefer not to charge, so we will do our best to re-sell your table.
Boat fares are not included in the cost of The Crab Shack and are paid directly to the boat company onboard. We will make your boating arrangements once you’ve made your booking.
