The Golden Hinde

London’s Best Old-School Fish & Chip Shops - London - The Infatuation

"Golden in name, and given its Marylebone location, gold-adjacent with its pricing, The Golden Hind is one of London’s more expensive, classic fish and chip restaurants. Once upon a time this was not an unreasonable go-to for a central London dinner, but now it’s a cream-coloured tourist-fest that’s unlikely to prove worthwhile for anyone seeking a bag of chips and a polystyrene tub of molten curry sauce. The room is unremarkable, but there is a blackboard of Golden Hind eras on the wall, listing the owners and their nationalities, since it first opened in 1914. We’d wager that the chips (and the value) were better then, but it’s still notable for its longevity." - heidi lauth beasley, jake missing, sinead cranna, rianne shlebak, daisy meager

The 20 Best Restaurants In Marylebone - London - The Infatuation

"Lots of places serve our beloved national dish of fish and chips, but that doesn’t mean they get it right. The Golden Hind is one of London’s legendary chippies that does. The cod is so long it overhangs the plate, the chips are chunky and crispy, and the mushy peas are mushy—as they should be—rather than crushed. A classic." - rianne shlebak, heidi lauth beasley, jake missing, sinead cranna

Where To Go When You Want To Say Fuck It And Order Big - London - The Infatuation

"Small plates? You laugh in the face of small plates. And anyone who has ever referred to a smoothie as lunch. You won’t find any of that feeble funny business going on at old school, legendary chippy The Golden Hind. This Marylebone spot has been serving the good people of London massive portions of fish and chips since 1914, and you can expect cheap and cheerful prices, a laid back feel, and a BYOB policy that you should definitely make the most of." - heidi lauth beasley, jake missing

London’s Best Fish and Chip Shops | Where to Eat Fish and Chips | Eater London

"Walk into Marylebone’s The Golden Hind and on the left there is a board documenting the effect immigration has had on fish and chips development: First three Italian owners, then two Greek, now in the hands of Antonakis Christou, who has been at the helm since 2002. The hand on the fryer is light here, with more filigree batter. This tactic works better on the fish than on the chips: the fish still retains its flavour and the batter follows the line of the fish exactly, hugging it like a crisp, tailored suit, whereas the chips never descend into decadence in the way the best examples do. In a nod to the Italian/Greek heritage, the must order item on the entire menu may actually be the deep-fried fritters of cheese, feta or mozzarella, salty and sinful, arriving as oozing Kubrickian monoliths." - Jonathan Nunn

"This friendly and casual Marylebone institution serves some of the best fish & chips going. Lunchtime is, of course, especially busy, but the fact that it's bustling the rest of the time points to this being one of London's best. "