Shepherd Neame pub the Galleon, situated on the Thames in Greenwich, London, has operated a fish and chip counter for more than two years.
Dishes include fish and chips in Spitfire ale batter, and battered pork and Spitfire ale sausages with chips and curry sauce or mushy peas. And, to give it the authentic air of a chip shop, pickled onions, eggs and gherkins are available too.
Some pubs have gone a step further, and are displaying fresh fish as part of their offer. In addition to having fish and chips as a permanent fixture on its main menu, the White Horse, in Tilbrook, Cambridgeshire, has a counter that displays a variety of fresh fish including flounder, barracuda, sea bass, squid and oysters.
The fish is offered with a choice of side dishes, including stir-fry vegetables, samphire, new potatoes and steamed vegetables. Sauces include lemon butter, hollandaise, lime, ginger and soy, or herb, garlic and tomato.
Feedback from the pub is that customers greatly appreciate the fish being brought in fresh every day.
Another pub to embrace a fish counter is the George Inn, in Oxted, Surrey. According to Greg Sergeant, managing director of the Great Little Pub Company, the launch of the Fish Plaice and Grill concept has led to food sales growing at the pub by 72%.
One outlet has even gone so far as to set-up a fish and chip shop on its premises. Earlier this month, the Angel Inn, in Corbridge, Northumberland, converted one of its outbuildings into a fish and chip shop in a £120,000 investment.
The shop, named Angelfish, sits in the pub’s car park and has four outside tables. Fish on offer includes cod, haddock and lemon sole, sourced locally from North Shields fish quay.