Bonnie Gull

Our verdict

British day-boat fish, oysters, and a menu organised around the rhythms of what's actually being landed — that's the operating principle at Bonnie Gull, a seafood-focused group with sites in Fitzrovia and, previously, Soho. The Fitzrovia address on Foley Street, near Oxford Circus, trades under the Seafood Shack identity: a deliberately casual, small-format room with an open kitchen and a counter-forward service style that keeps the focus on the catch rather than the setting. The menu runs through oysters, larder preparations, and grilled fish, with sharing plates — cuttlefish, mussels, fish and chips, bouillabaisse — filling out a format that works as well for a quick lunch as for a longer table. Pricing sits in the £26–£40 range per person, which places Bonnie Gull firmly in the accessible mid-market for London seafood, well below the white-tablecloth tier but with sourcing credentials that reflect a genuine commitment to British coastal supply chains. The group was founded by Alex Hunter and Danny Clancy, with Christian Edwardson serving as executive chef at the Seafood Shack site. The earlier Soho outpost on Bateman Street ran at 22 covers as a seafood bar, and that same compressed, counter-led sensibility carries through to the Fitzrovia operation. Diner feedback on OpenTable has consistently tracked at 4.5 stars, which, for a mid-priced neighbourhood seafood room without Michelin hardware, signals reliable execution over time rather than a single strong season. For visitors to central London who want British seafood without the formality or the price premium of the capital's grander fish restaurants, Bonnie Gull delivers a focused, honest menu in a setting that doesn't try to be anything other than what it is. The Foley Street location is walkable from both Oxford Circus and Goodge Street, putting it within easy reach of the Fitzrovia and Marylebone dining corridor.