We take great pride in our Specials Boards which our Chefs change on a regular basis, especially our Fish Dishes as some of the fish we use is supplied from our own Vessels. Our knowledge and expertise on this front gives us the opportunity to make your meal with us an experience to remember.

Our vessels fish with longlines and catch only mature fish with no discards, therefore bringing you the very best fish available to your plate. This environmentally friendly way of fishing is the future of the Fishing Industry complying with all the latest requirements and restrictions placed upon it by Europe.

The dishes on our menus are made using only the freshest of local produce available, the dishes are prepared and made to order so please give time for the preparation of your meal.

lThe Ship Inn was in the National Seafood Pub of the Year Competition 2007 run by the Seafish Industry Authority, although not achieving first place we can be pleased with being the only English pub nominated in the final and we are proud and delighted with this achievment.

Our Chefs

Carl Gabbitas. Age 48. Head Chef.

Carl has been leading the kitchen team for the last 4 years, with the knowledge he gained as a chef in the Armed Forces. With his many accolades, Carl has cooked for Her Majesty the Queen and other members of The Royal family

Signature dish: Chicken Breast stuffed with Smoked Salmon, Asparagus & wrapped in Bacon, served with a Mixed Fruit Compote, a medley of Vegetables & New Potatoes.

Patrick Kireja. Age 32. Second Chef.

Patrick joined the team in April 2006 and had previously achieved The Taste Of Lincolnshire Best Pub Food Award 2005. Through working in the industry he has gained many skills particularly in patisserie and has proved to be a valuable member of the team.

Signature dish: Roast Rack of Lamb glazed with a Mango, Herb & Fresh Parmesan Crust, served with Dauphinoise Potatoes & Spring Greens.

Richard Summerfield . Age 21. Third Chef

Richard joined the team in August 2007, he started learning to cook at the age of 10 when
he completed the very first Junior Chef's Master Course at Grimsby College.
He became a qualified chef at the age of 17 and worked for the armed forces for 3 years.

Signature dish: Pork Tenderloin with a Cranberry, Port and Rosemary Jus
served with Marquis Potatoes and buttered Brocoli.