Peel the potatoes and cut into chunky chips, place in a clean dry tea towel and pat dry. Fry the chips in batches at 160°c for 10 minutes until lightly golden. Drain on kitchen paper.

Fish ’n’ chips could also serve two. Unlike many of the entrées, this standout dish was not at all heavy — and is, in fact, the dish for which the restaurant should be known. After biting into the ...

To make the hake, heat the oil in a large frying pan and pan-fry the fish, skin-side down, for 2 minutes. Turn the fish over and add the butter, garlic and basil. Baste the fish in the butter ...

The fish and chips (€14.50) portion is generous – two large chunks of pollack in a golden batter, sitting on top of chips with a small salad of organic leaves, pickled onions and aioli spiked ...