Everyone's Local

The two brothers Aman and Gavin came across the site which in its former life certainly has a few stories, as we’re sure many laybys do! It primarily served as a toilet block which you wouldn’t think acts as the greatest inspiration.

But the vision was there to create a chippy to serve all the villages dotted between York and Pocklington, as well as serving annual pilgrims going to the coast and camp sites around. In time, we’ve become everyone’s local.

Our Fish

Whilst the chippy doesn’t scream healthy, it's certainly one of the best takeaways that gym bros and healthy living gurus can unite around. Cod and Haddock are a rich source of omega-3 fatty acids and antioxidants. Being a natural product straight from the sea, with no added ingredients and packed with protein, a good chippy provides a guilt free indulgence.

Our fish is sourced from sustainable sources. The fish you will most likely be served will come off the coast of Norway or Iceland, where the cold waters of the North Atlantic and Norweigen sea produce some incredibly strong and tasty fish. You’ll see when you come in exactly where our fish have come from on any given day. We mainly serve haddock with it’s slightly stronger flavour profile, but we also offer cod which is deliciously delicate and flaky. We will soon be introducing more sustainable options, as well as grilled fish options.

Our Chips

The perfect chip shop chip starts with the perfect potato. Depending on the time of year and potato variety we try to make sure we get the best and most consistent spud. Once in house, we cook them fresh by first blanching at a low temperature before finishing at a high temperature to get that golden outside and fluffy middle.

Our Mission

The real art is in the consistency. It is our mission to make sure the customer trusts these are the best fish and chips around. Choosing the right potato, constantly managing our dripping, making our batter in batches, frying to order…the list could go on but consistency is key so whether it’s a Monday lunch time treat or a family Friday feast, you can be sure our mission is front of mind.

Our Dripping

A potato is made up of starch and about 80% water. It is the heat of the frying medium that turns this water into steam. Whilst softening the inside, the steam escaping creates the brown crispiness on the outside. The chip is therefore, by definition, a potato in which the water has been replaced by fat. So, it’s incredibly important time and effort goes into sourcing and maintaining the frying medium, which in our case is the Yorkshire favourite, dripping.

The other benefits in frying in hard fats is that they’re stable. In the 90s fat became the dietary villain, but its stable nature has recently returned it as a kitchen staple for chefs and bakers alike. Since it can keep its profile at high temperatures, it makes for the perfect medium to fry our fish and chips in, as well as providing that distinctive meaty flavour.