
2

"A compact, long-running fish-and-chip shop where the proprietor’s 36 years of frying show in crisply executed fish and perfectly judged chips; diners are encouraged to request a freshly fried piece rather than whatever sits in the heated cabinet. The tiny ante-chamber is decorated obsessively with fish motifs (84 in total) and multiple framed reviews, and the house chips are deliberately just under-fried so the smaller pieces at the bottom of the cone darken into golden, oily shards that pair almost seamlessly with the battered fish — a simple, expertly delivered comfort-food experience." - Feroz Gajia