The Crab Shack is back

May is a wonderful time of year on the island as the long days and warmer climes signal dinner alfresco, evening boating and - of course - the re-opening of the Crab Shack.

Getting dressed up on a warm summer's evening and strolling down to New Grimsby to catch the 6pm Firethorn to Bryher never gets old. There is such novelty in hopping on the water and going to supper; it is one of the best examples of island life we know.

Upon arrival, treading along the sand and heading across Bryher to Hell Bay is the perfect appetiser. With the sun beaming down on your face and the blackened silhouettes of Gweal Hill and surrounding rocks in the distance, this walk to dinner is one of the best.

As you wander along the road to the hotel, an unsuspecting shed comes into view...

The best things come in small packages and this building is testament to that. The tables are adorned with candles, assorted crockery, crab claw crackers and picks; the benches are set with cushions made extra special by the use of off cut fabrics from the hotel. A shed has never looked more inviting and the scene is set for supper.

'Will I really need an apron?' says the diner ahead of you in the crowd, only to be met by the smiles of the staff. 'Just you wait' is what everyone else is thinking.

Everything you need is written on a blackboard and it is simple, hearty and delicious. Scallops to start and they're smothered in butter and delivered in shells. Then comes Bryher crab of various sizes. From medium to monster, caught by the Pender family that day, they are as fresh as it gets.

The man responsible for this is fisherman Mark Pender. Each day, long before dawn, Mark heads out to the fishing grounds, returning later in the day to deliver the fruits of his labour. Mark is the next in a long line of Scillonian fishermen of the Pender clan.

Mark skippers Tradewinds whilst father Mike skippers the boat Emerald Dawn that he built with his own hands over 40 years ago. It is the Pender’s local knowledge that makes their lobsters and crabs something special. They know where to fish and when to land the very finest – and freshest – produce.

On one occasion one summer, The Crab Shack found themselves one crab short and Amanda Pender found herself taking a mid-evening run down to the barn, live crab in hand. The guests were none the wiser.

Again, it's as fresh as it gets.

The Crab Shack team are on hand to help you pick your crab and get to the meat inside the claws and body. 'Don't be afraid to get stuck in!' is the general attitude; there is more meat than you realise. Chips dipped in brown crab meat is a Bryher delicacy (or you can save the butter from your scallops as a dipping sauce too...)

After the crab, the night certainly isn't over. The lawn outside the Crab Shack is always full of children playing and diners soaking up the last of the sun with a glass of wine. Moreover, if you aren't quite full yet, there is Eton Mess on the menu! Some might say it's just as iconic as the Crab...

The sun setting behind Gweal Hill signals the end of the evening and the walk back to the water.

At 9pm, Tresco Boats are there ready to transport you back to Tresco and leave the Crab Shack world behind... until next time.