Our uniqueness is our quality.

We are a traditional fish and chip shop with traditional food but at a very high standard. Everyday we are told by customers “this the best fish and chips I’ve ever had”, one even added “and I’m 83!” 

• All our cod and haddock is skinless and boneless.
• We also fry in pure groundnut oil which makes everything lighter and crispier.

Our policies for food

We have many policies, the main one being that we generally cook fish to order, unless it’s very busy, to guarantee freshness. Our batter has to be thin and crispy. All food is probed to make sure it’s to the correct temperature before it’s ready to serve. Our chips are cooked fresh often as we keep it as tight as possible, if we think they are past their best they get thrown away.

Our fish

Our main fish is the best quality frozen at sea cod, they come in huge fillets and we thaw them to cut them into portions every morning.

Frozen at sea cod is much fresher than ‘wet fish’ which is fish that isn’t frozen, most people don’t call this ‘fresh fish’ anymore as it is impossible to keep this fish fresh when it has to travel from the sustainable stocks which is very important to us. Our supplier, T Quality, demands that from 'Sea to Tea', fish should be traceable back to the catchments area, vessel and operator. So each box of fish we buy clearly shows the area that particular catch was from and the boat name, it even has a packer number inside so we can trace the person who packed it up for us!

Our cod and haddock is mainly from around Iceland and the Barent sea. We are told the fish is frozen within 4 hours of being caught, so when we get it, it hasn’t dried up and is still wonderfully flaky.

Our chips

Our potatoes are bought from local British farmers, each shop has a different supplier so there are less food miles.

We test all the types of potato the supplier has throughout the year and choose the one we think is best at the time. So it could be the faithful maris piper, but if we think the sugar content is too high we will transfer to markies and so on.