The Handbook
The Handbook

Next month, Des McDonald, former CEO of Caprice Holdings, opens first solo venture, The Fish & Chip Shop. The team that includes Executive Chef, Lee Bull, formerly of Le Caprice and Tower Isho, formerly of J Sheekey, all vow to serve only fresh fish approved by the Marine Stewardship Council. A selection of line and hook caught cd, plaice, haddock and pollock will arrive daily from Brixham and be cooked in a batter of Camden beer.

Chips are hand cut and double fried in refined rapeseed oil – go for traditional salt and vinegar or experiment with hand prepared sauces including spicy tartar, curry, chilli and garlic butter. Also available from the cold bar are Dorset rock oysters and scallops with chilli and garlic, fish pie, baked Portland cock crab and fish curry with rice. 

There’s even a ‘Butties’ menu of childhood favourites such as fish fingers with pea puree and chips with curry sauce. More adult options are duck egg with asparagus and HP, lobster bridge roll and shrimp burger with spicy tartar sauce.

Puddings feature burnt chocolate cream, rhubarb tart and Irish cider jelly, topped with Devonshire cream, custard or ice cream and the drinks list includes five red and five white wines, including The Fish & Chip Shop’s own Languedoc blend wines, Camden Hells lager, soft drinks and classic milkshakes too. 

Interiors by Box 9 Design, pay homage to the traditional British café, with accents of salvaged timber, antique Georgian glass, duck egg blue panelling and burgundy-glazed tiles. Retro brown paper menus and 50’s Ska music offer novel twists. Sit in vintage leather booths, market style seating or high stools and watch the kitchen through a glass panel styled to look like a vintage fish and chip shop window. You can eat in or take away and look forward to master classes, BYOB.