"An official ranking of how to eat fish and chips? Number one: on a sofa with oily hands; number two: on a wall somewhere within a five minute walk of the chip shop, trying to balance condiments, a paper cone of chips and an unwieldy fried fish in oily and possibly dirty hands. Somewhere at the bottom: in an actual restaurant, with a knife and fork. Masters will remain one of the few exceptions to this rule. Sitting down carries the same ritual of Mark Renton laying out all his utensils: little, cold prawns in their shells, sliced baguette, packs of butter, wallys, pickled onions, cup of tea, goblets of ketchup and tartare. All this before the fish and chips actually arrive, with thirty years of experience behind them: crunchy, tanned chips, fish covered in batter to eat just by itself. Ignore the mustard fried option. Masters really is that rare thing: a tourist trap that is actually good." - Jonathan Nunn
