An area of outstanding beauty, Dorset is recognised for its Jurassic coastline, beautiful golden sand beaches and thriving food scene.

Shell Bay is a scenic seafood restaurant that offers guests a dining experience like no other. With glorious outdoor dining areas that overlook the picturesque views of Brownsea Island and the glistening waters of Pool Harbour, Shell Bay is the perfect place to sample fresh local produce while soaking up the wonderful sights of Dorset.


Alex Naik is one of the Head Chef’s at Shell Bay Restaurant in Studland, Dorset. He started his chef life in a kitchen in Scotland as a kitchen porter and worked his way up from there, before deciding to get away from the rain and moving to sunny Dorset where he worked in a range of Rosetted restaurants with Ant Brand (another head chef at Shell Bay).

A sous chef at Derby Manor, he then went to open the restaurant at Abbots Court, a boutique hotel in Dorset and then finally found himself back with Anthony at Shell Bay where he has been ever since. He started his chef life in a kitchen in Scotland as a kitchen porter before working his way up from there, before leave Scotland, to get away from the rain and move to sunny south coast.

The ‘Dorset Chef of the Year 2018’ said: “Myself personally, the thing I love about Dorset is I could be in the forest in 20 minutes, I can be in the sea in 20 minutes, I can go anywhere in 20 minutes in Dorset, that’s why I Love it.”

His work at Shell Bay involves cooking everything over an open fire which has so many benefits including the smell and ambience of the restaurant. As the restaurant specialises in fish and fresh, local seafood we also asked for a top tip for cooking fish

Shell Bay is a seafood restaurant, bistro and marina (with its own beach) nuzzled on the edge of the Isle of Purbeck with indoor and outdoor dining overlooking stunning Brownsea Island, the waters of Poole Harbour and Sandbanks. They have a fantastic a la carte menu packed with fresh, local seafood and produce from the surrounding areas.