The story
Riley's Fish Shack in Tynemouth delivers award-winning seafood from a glass-fronted shipping container overlooking King Edward's Bay. Founders Adam and Lucy Riley launched the venture as a bicycle stall at the 2012 Tynemouth food festival before settling into this permanent spot where the menu mirrors their street-food roots. The Good Food Guide praises the setup, noting that summer guests can hire deckchairs directly from the shack to eat on the sand while watching the North Sea. The owners source fish daily from the North Shields Fish Quay auction, prioritizing local day boats and sustainable bycatch species to ensure every plate reflects what the region actually landed that morning.
Head Chef Carlson Landles and Sous Chef James Hayter design an ever-changing dinner menu built around chargrilling and wood roasting. Standout fixtures include the famous wood-fired sourdough wraps, which often feature BBQ Craster kippers or hot plate hake finished with caper butter. The blackboard shifts daily with catch-dependent specials like chilli fish empanadas, salt cod paired with grilled cos lettuce and preserved lemon, or pan-roasted turbot chops served alongside panzanella. Regular offerings highlight monkfish, halibut, lobster, and oysters, all prepared using house-made rubs, marinades, and broths displayed openly behind the fish counter.
Dining extends beyond the main service with unique touches like soft-serve desserts featuring wood-fired pineapple or peaches and cream. The drink list emphasizes accessibility, offering a dozen wines poured into plastic tumblers, regional ales, and homemade hot butter rum to combat the coastal breeze. For year-round dining, the Rileys also operate Riley's Fish Shop in Tynemouth village, where an open kitchen showcases tasting plates and small plates like ceviche. Guests can even join weekly workshops to learn shellfish preparation techniques before enjoying the results.
Recognition
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