Our fish and chips

The boat, the grounds and the grower above are the same lines that appear on the screens behind our counter. They change when a delivery arrives.

The fish

We fry cod and haddock, and other species as specials or to order. Fresh fish arrives six days a week. When fresh supply is short we use frozen-at-sea, caught and frozen on the boat within hours, and we say so on the screens and here.

Every box is bought or cut to grade and weighed when it arrives. A portion is cut to a weight, not to a guess, so a regular haddock is the same size on a Tuesday lunchtime as on a Saturday night.

The chips

Our potatoes come from a named grower usually from the Fylde Coast. The variety and grower are on the screens and our website. Potatoes are peeled and cut here on site, fresh every day. Chips are blanched, carefully rested, then finished to order. Two pans, two temperatures, which is why they are soft inside and crisp outside. All chips are gluten free, cooked in pans with dedicated GF filtration.

Gluten-free

Gluten-free batter is certified gluten-free and fried only in our dedicated gluten free fish pan, which has its own oil filtration. See Allergens and gluten-free. We have separate storage areas, separate utensils, separate frying pans and all staff are trained in allergen awareness. Although we take great care with our gluten free products and their preparation, the kitchen does also handle gluten products so there remains a small risk of cross-contamination.

How we fry

Oil quality is measured, not guessed. An automatic reading of total polar material (TPM) every day. The readings are kept on our compliance platform that calculates rate of deterioration and anticipates and calls for oil movements to keep our frying medium at its optimum performance. More on Our oil.

Prices and the menu

The full menu with prices is on the ordering site, which is also where you order for collection. The same names, portions and prices are on the screens and ordering kiosks in the shop.