Fish and chips
White fish in our own batter, dropped when you order it, not before.
- Thick-cut chips
- Lemon wedge
- Tartare or ketchup
- Salt and vinegar at the table
Fish fried to order. Chicken straight out of the fryer. Eat in, or take it away hot.
Counter, fryers, boxes going out the door.
Fish and chicken go in the fryer when the order lands. It costs you a few minutes and it tastes like it.
Batter mixed in the shop, fish dipped by hand. No pre-coated boxes out of the freezer.
Oil filtered on a schedule. That is the difference between golden and grey, and you can taste it on the chips.
Vented boxes so the crust does not steam soft on the walk home. Sauces go in separate tubs.
Tables inside, trays, vinegar and napkins on the counter. Same food, no box.
Trays for a site crew, a party or a club night. Tell us the numbers and the time and we fry to it.
Fish or chicken, and how much of it. Tell us plain or hot on the chicken.
Chips, slaw, onion rings, a cold drink. Make it a combo and it comes in one box.
Your order is dropped fresh. Busy times take a little longer, and that is the point.
Takeaway goes in a vented box with sauce on the side. Eat-in comes out on a tray.
Waited eight minutes and got fish that crackled when I cut it. Worth standing around for.
Ordered trays for the lads on site. Turned up hot, chips still crisp, slaw in its own tub.
Wings are the reason I come. Hot seasoning is properly hot, not just red.
Combo box, one hand, eaten on the bench outside. Does exactly what I want on a Friday.
Trays for a crew, a party, a club night or a shop event — send the numbers and the time and we will come back to you.
Someone from the shop will get back to you shortly with what we can do.
We use cookies for analytics and advertising measurement only after you give your consent. Learn more