Loch Fyne Oyster Bar

This is the original and best, the place where the UK-wide seafood chain began. The reputation may have grown – and the brand become massive – but the recipe remains blissfully simple. They cultivate their own oysters in the waters just outside the restaurant, they smoke their own fish on site and the lobster is landed just down the road at Tarbert. From the restaurant right through to their well-stocked shop, sustainability is key, and the passion is evident throughout. What you get is supremely fresh seafood, cooked fairly simply, with some decent crisp, dry white wines to match. No wonder it caught on! These days it is once again employee owned and not part of a large chain. In 2013 the restaurant and shop also benefited from an impressive revamp, with a decent stab of creation and a touch of finesse brought to the menu with the help of Scottish seafood über chef Roy Brett.