The Wyatts find a new adventure offering authentic fish and chips on the Saluda River
The Oxbow restaurant in Easley was an experiment born out of necessity and creativity.
Even as they explain, restaurant founders Ray and Alyssa Wyatt remain a bit in awe at how a last-ditch idea to draw diners to a destination restaurant on the Saluda River turned into a viral sensation.
Since launching in February 2025, The Oxbow’s weekly “Chippy” nights on Thursdays, Fridays, and Saturdays have taken on a life of their own. The restaurant regularly sells out. “We never thought in a million years it would just go crazy,” Alyssa says.
But to understand the fish and chips sensation, you must first understand the Wyatts.
The story begins in 2000, when Alyssa and Ray met while they both were living in Australia. Ray was working as a chef, and Alyssa was there on a college study abroad program. They fell in love, got married shortly after, and settled in Alyssa’s hometown of St. Paul, Minnesota.
They had good jobs, Ray as a culinary instructor and an executive chef at a high-end bed and breakfast and Alyssa in sales for a media company, but long hours and constant travel meant they had little meaningful time together. Something had to change. “It was no way to start a life together,” Alyssa says.
They saved their money and went on a six-month backpacking trip around the world. Upon their return, they decided to change their lives. This meant experiencing the world together. They bought a VW van they named Diva and launched their own hospitality brand, with Ray bringing culinary skills and Alyssa bringing management and front-of-house experience.
They spent eight years working two- to three-year posts at high-end resorts around the world, including Kenya, Spain, Tanzania, and Myanmar.
It was the COVID pandemic that brought the couple back to the US at the end of 2020. By then, they wanted to build their own business. They moved to St. Petersburg, Florida, in December 2020 and launched an artisan ice cream company, Churned, in January 2021. The company grew steadily, garnering attention for its quality and unique flavors.
A new adventure
But the itch for change resurfaced, and when one of their ice cream clients mentioned an opportunity to run a restaurant and event space in Upstate South Carolina, the Wyatts jumped at the chance for a new adventure.
That’s how, in 2024, they took over private event operations and restaurant operations at Butler Tavern. The former restaurant and event space at Saluda Outdoor Center served burgers, sandwiches, seafood, and salads, along with a robust brunch. While reviews were positive, the concept never found a regular rhythm.
Last year, amid discussions around closing, the Wyatts, with the landlord’s blessing, decided to lean into Ray’s roots, creating a British-style fish-and-chips pop-up.
To begin with, their fish-and-chips events were held on Thursday evenings. As demand grew, they added Fridays. Now, the weekly chippies are held 4–8p.m. Thursdays, Fridays, and Saturdays.
The couple finds it both nerve-wracking and humbling that people will wait in line just to eat the fish and chips. “Now, a community don’t know each other will sit and eat with each other,” Alyssa says. “Now, the couples come together each week.”
Why Fish and Chips?
Ray grew up in Hastings, a small city just over 60 miles south of London. Hastings has a population of around 80,000, Ray says, and has around 55 fish-and-chip shops.
The entire process takes several days and includes sourcing fresh Atlantic cod from Gusto Seafood in Greer and prepping the sauces. The batter is simply seasoned with salt to allow the fish to shine.
The fish is served with chips and mushy peas, a traditional British side that is the stamp of authenticity. Accompaniments include malt vinegar, homemade tartar sauce (made British-style with extra dill, capers, lemon juice, and malt vinegar), and a curry sauce, a standard of fish-and-chip shops in England.
Also imperative, Ray insists, is serving the dish with “cheap white bread.” While the restaurant sources bread from Rise Bakery in Greenville for other dishes, the fish and chips is served the way Ray grew up eating it, with standard white bread and Irish butter.
The traditional way to eat it, he says, is to put the fish and chips on top of the bread, which melts the butter and creates a sandwich of sorts, also known as a chip butty.
What else is on The Oxbow menu?
While the fish and chips is a major draw, the rest of the menu is equally delicious. Ray always prepares a special rotating entree like bangers and mash, chicken tikka masala, and a ploughman’s platter. The house-made smoked fish spread is a stalwart, along with Ray’s sticky toffee pudding with homemade vanilla ice cream. There is also a rotating savory pie offering sourced from Central Sweets and Savory in Central.
has emerged around the restaurant. “The greatest thing about the line is people meet other people, and sometimes people that
1307 Old Easley Hwy., Easley, theoxbowsc.com
