The story
Tucked away on Castle Street in Cirencester, Malt and Anchor is an award-winning fish and chips specialist that has earned a devoted following. Creator Where The Foodies Go, visiting during a Cotswolds trip, declared their fish and chips “one of the best I’ve ever tasted,” praising the “super crunchy batter and soft inside” and calling the homemade sauces “spectacular.” Beyond the classic, dishes like Moules Bloody Mary and Gamberi Thai add a modern twist to a traditional pub menu that also includes pies, mussels, and prawns.
The space feels lively and dog-friendly, making it a natural local spot for a pint and a plate of seafood. With a solid 4.5-star rating, Malt and Anchor delivers unpretentious but memorable pub fare—whether you’re after a perfect fish supper or something more adventurous, this kitchen knows its way around the catch of the day.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about the Gamberi Thai, calling it a standout dish. The overall vibe is warm, comforting, and consistently satisfying.
“I got four different types of prawns — Thai prawns, English prawns, I don't remember the other types. The breadings are different too: tempura-style breading, breadcrumb breading, and four different sauces — a chilli mayonnaise, an aioli sauce, a tartar sauce, and a spicy sauce. Almost gone. I correct myself — the first one was very good, this one is fantastic. Spicy little bite. And the sauces are all homemade, so they're all spectacular. And finally a local prawn with tartar sauce — couldn't be more British.”
What creators say
1 creator has covered Malt and Anchor. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Viaggio in UK - Ep.14 - COTSWOLDS: Bibury, Cirencester e il miglior fish&chips d'Inghilterra · @ 5:00
Award-winning fish and chips specialist with a great selection of pies, mussels and prawns — the fish and chips is one of the best I've ever tasted, super crunchy batter and soft inside, and the homemade sauces are spectacular.
Dishes mentioned
Moules Bloody Mary
For starter we had mussels — in this case Bloody Mary mussels, so spicy tomato and chorizo. You know there are so many connections between the Spanish and the English — apart from Gibraltar, there have always been trade exchanges, so down there all the port producers are English, rice is huge here, and so on. And we are very grateful for these cultural mixes that allow me to eat a Bloody Mary mussel. It tastes of the sea and chorizo, really good. Look how much filling there is — it's all rice and chorizo. And now the real reason anyone in the world orders mussels: you have to pull out all the beard and the little thing.
Gamberi Thai
I got four different types of prawns — Thai prawns, English prawns, I don't remember the other types. The breadings are different too: tempura-style breading, breadcrumb breading, and four different sauces — a chilli mayonnaise, an aioli sauce, a tartar sauce, and a spicy sauce. Almost gone. I correct myself — the first one was very good, this one is fantastic. Spicy little bite. And the sauces are all homemade, so they're all spectacular. And finally a local prawn with tartar sauce — couldn't be more British.
Fish and Chips
This should be one of the best fish and chips in the UK. And now I taste it — I confirm: the batter is super crunchy, inside it's remained beautifully soft. It's really good. Oh my God. No, guys, it's good. Mamma mia. And for those who don't know what this green stuff is — it's not guacamole, it's mushy peas, which is very popular in England, the typical accompaniment for fish and chips. Oh, it's so good. I still can't get over it. Mamma mia. If you have to eat fish and chips in the Cotswolds, I recommend you stop at Cirencester and try the one from Malt and Anchor — in my opinion one of the best I've ever tasted so far. Yes. We paid 62 pounds including the cider, everything included — honest, because I'm really bursting.
