What makes it proper fish & chips

Pick your fish: wild mahi mahi, Spanish mackerel or yellowtail kingfish, or farmed sea bass. Same beer batter for all four, fried to order, no apologies needed either way.

The chips are double-fried: once low and slow to cook them through, once hot and fast to give them the crust. It's the extra step that separates a proper chip from a sad one, and it's why they hold their crunch all the way to the bottom of the basket.

Mushy peas, curry sauce, tartar sauce and malt vinegar sit on the side, the way a British chippy has always served them. There's a vegan beer-battered sausage on the menu too, for the table that wants the ritual without the fish.