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These are “Whitby� scampi, if you please – plump and breadcrumbed and infinitely preferable to those rubbery shreds that used to come in a basket, encased by batter that deflated with an audible hiss when prodded with a fork. Today in the Royal Oak, scampi is served on a plate with crisp, dry chips of sufficiently ample girth and a bowl rather than sachet of tartar sauce. Yours for £6.50. Most meals are around that price, though rump steaks are a couple of quid more and ciabatta-bread sandwiches are £3.
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