With Des McDonald (former CEO of Caprice Holdings) at the helm, this concept was always going to be a bit posher than your regular chippy – just look at the antique shop front, reclaimed Victorian panelling, vintage leather booths and details such as willow-pattern teapots. The fryer delivers crisp, salty chips and sustainable British seafood coated in crunchy batter laced with beer from the nearby Beavertown Brewery – simply add bread and butter, a pickled onion and crushed peas for something close to nostalgia-wrapped comfort food. But that’s not all: the brown-paper menu also promises upscale offerings ranging from scallops dressed with fresh chilli and garlic butter to roasted Dover sole or sea bass with girolles and sea purslane. Staff and customers create a chatty, gregarious vibe, while varied liquid refreshment ranges from milkshakes, cocktails and Camden Hells lager to own-label Languedoc wines.
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