The menu
The board, every price and allergen.
The menu as it is on the board in the shop, with every price including VAT and the allergens for every item beside it. Fish is battered to order and fried in beef dripping; the vegetarian and gluten-free items come from the separate fryer. Sit-in is 80p more an item, for the washing up.
The menu
Closed now; the fryer is next on tomorrow at 11:45am.
Allergens are the fourteen in the regulations and are kept to the recipe; the full matrix is on the allergens page. The main range is beef dripping, so nothing from it is vegetarian. Gluten-free batter for any fish every Tuesday and on request any day.
The chips
Maris Pipers from one Pembrokeshire farm, cut every morning.
Dai chooses the potatoes on the farm every autumn, tasting a bag from each field, and they come up weekly. Peeled, cut thick, rinsed and blanched in the afternoon, then finished to order at a hundred and eighty degrees. In spring, when the old crop is getting sweet and catches in the fryer, we say so on the board and blanch them longer.
About the menu
Questions about the menu
Why is the fish frozen?
Because frozen at sea, within hours of landing, on a boat that stays out a week, is fresher than "fresh" fish that spent four days on ice in a lorry. Every good chip shop in Britain does the same; we just say so.
Is the beef dripping vegetarian?
No. The main range is beef dripping. Anything vegetarian or vegan, and the gluten-free batter, is fried in the separate fryer in vegetable oil; ask for it and say why.
Book a slot, skip the queue.
Pick a collection time from the slots still open, every fifteen minutes through each shift, say what you would like, and it is fried to the slot and waiting in a bag with your name on it at the end of the counter.