Fish & Chip Shop
Verdict based on 8 critic, 1 blogger and 0 user reviews and awards
Restaurant Profile »

Address: 189 Upper Street‚ London N1 1RQ

Website: Visit restaurant website

Telephone: +44 20 7704 2074

A modern chippie run by the former CEO and the former head chef of Caprice Holdings.

Latest reviews of The Fish & Chip Shop

AA_Gill

AA Gill, The Sunday Times

4 August 2013

A big fillet of cod that was so fresh it flaked with an opalescent, glistening gumminess that is the mark of a perfect cod, which is in itself a marvellous thing…

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FT_logo

Nicholas Lander, Financial Times

5 July 2013

What (…) are “London particular fritters”? (…) these are based on London particular soup, which took its name from the city’s fogs of yesteryear. The soup’s ingredients, peas and diced ham, are shaped into fritters and then fried. They are fun…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

28 June 2013

Lemon sole wasn’t quite the tragedy the plaice was, but still was overcooked and had none of that lovely firm texture you should get from sole. Done correctly, you should be able to lift the flesh off the bones in satisfying firm chunks, but this poor beast was closer to mashed potato…

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Joe-Warwick

Joe Warwick (Metro), Metro

27 June 2013

Then there’s the J Sheekey-goes-affluent-high-street feel of the place – perfectly pleasant but somehow lacking in soul. If Mumford & Sons were a fish’n’chip shop, they’d probably look like this…

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What the Critics say

AA_Gill

AA Gill, The Sunday Times

4 August 2013

A big fillet of cod that was so fresh it flaked with an opalescent, glistening gumminess that is the mark of a perfect cod, which is in itself a marvellous thing…

Read full review »
FT_logo

Nicholas Lander, Financial Times

5 July 2013

What (…) are “London particular fritters”? (…) these are based on London particular soup, which took its name from the city’s fogs of yesteryear. The soup’s ingredients, peas and diced ham, are shaped into fritters and then fried. They are fun…

Read full review »
Joe-Warwick

Joe Warwick (Metro), Metro

27 June 2013

Then there’s the J Sheekey-goes-affluent-high-street feel of the place – perfectly pleasant but somehow lacking in soul. If Mumford & Sons were a fish’n’chip shop, they’d probably look like this…

Read full review »
John_Walsh

John Walsh, The Independent

15 June 2013

The cooking (the chef is Lee Bull, former head chef at Le Caprice) isn’t exactly adventurous but it’s very high quality, full of forethought and care. The personnel were chatty, friendly and knowledgeable…

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giles_coren

Giles Coren, The Times

15 June 2013

It’s great. Absolutely nailed-on brilliant. I could go there three times a week for the rest of my life and die knowing that if nothing else, I had eaten well…

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davidsexton

David Sexton, Evening Standard

12 June 2013

We had a moderately sized single fillet of plaice (£9.50) in quite darkly crisped but high-quality beer batter, served with an excellent fresh and capery tartare but, alas, only a thin sliver of lemon to wake it up. A little cup of chips, twice fried in rapeseed oil, was £3 extra, and a side of mushy peas, minty and bright green, tasting as though made from fresh, not frozen, let alone dried, £3 more…

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Olivia Parker restaurant reviews

Olivia Parker, The Telegraph

10 June 2013

My shrimp burger with spicy tartar sauce was tasty, though listening to the noise next door were making about their Isle of Man lobster, that may have been the superior choice…

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Time_out

Tania Ballantine, Time Out

7 June 2013

Halfway through service, a chef rushed through the restaurant with a box full of emergency potatoes. One bounced to the floor and under the nearest table, as if making a bid for freedom. It clearly knew its fate: to be an unexceptional chip, lacking in either crunchy outer or fluffy middle. But if it’s buzz you’re after, you’re in the right place…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

28 June 2013

Lemon sole wasn’t quite the tragedy the plaice was, but still was overcooked and had none of that lovely firm texture you should get from sole. Done correctly, you should be able to lift the flesh off the bones in satisfying firm chunks, but this poor beast was closer to mashed potato…

Read full review »