One To Try: Parsons, The Seafood Specialists
By Something CuratedBuried in the bustle and verve of Covent Garden, it is easy to miss Parsons: a quaint, and decidedly understated seafood restaurant. Dedicated to traditional dining, Parsons serves exquisitely crafted seafood alongside thoughtfully prepared accompaniments and an extensive wine list. The space was opened in December last year by Ian Campbell and Will Palmer on the same street as their sister establishment, 10 Cases. Inspired by their mutual love of traditional English fish restaurants, Campbell and Palmer set out to create a seafood eatery offering a menu of simply prepared daily catches and intelligent wine pairings. Like its concept, the restaurant’s name is rooted in family and simplicity. Parsons’ namesake stems from the owners’ mothers who, oddly enough, happen to share the same maiden name.
The lunch and dinner menus are foolproof, composed of classically fashioned fish dishes. In terms of starters, Parsons offers a series of small plates with expertly prepared snacks including Inverawe smoked salmon; sea trout tartare with Bloody Mary jelly; and octopus with duck fat potatoes, paprika and parsley. Another crowd favourite are the potted shrimp croquettes. The unfussy side dishes, concocted with simple ingredients, bolster the main event: the daily catch. Like its side dishes, Parsons’ selections of “desserts & savouries” are classic and well-considered with crowd-pleasers like apple tart, Welsh rabbit and Isle of Mull Cheddar.
An important facet of the dining experience at the establishment is its wine list, which heavily centres on whites but also features a rosé option and a small arrangement of reds. The list includes an offering of wines by the glass and carafe, as well as a very thorough list of full bottle choices. The scope of the restaurant’s wine list is impressive, featuring wines from a host of international makers from Spain, Portugal, Italy, France, Germany and more.
Parsons’ décor unsurprisingly suits its ethos of tradition. The interior is cosy and inornate, a small space lit by classic pendant lights. White countertops and half booths with accents of ocean green line the room. Often you’ll find handwritten announcements of the day’s main dishes displayed on the restaurant’s white-tiled walls. Campbell and Palmer have struck a delightful chord with Parsons, satisfying the desire for a no frills dining experience where good food and drink are what really count.
Words by Olivia Williams | Feature image via Parsons