Fresh

Fresh, 122 Upper Richmond Road, London - Fish & Chip Shops near East Putney Tube Station - All In London

Fresh, 122 Upper Richmond Road, London - Fish & Chip Shops near East Putney Tube Station

I've lived in London for 22 yrs + I'm a fish'n'chip connoisseur.

This has meant 22 yrs of pain searching for, what I'd started to believe was impossible, a great fish'n'chip shop.

I prayed that Fish!

In fact I no longer ate London fish'n'chips as the pain was too much.

Then I discovered a friend inhaling a pile of haddock (skin off of course) and chips from Fresh.

http://www.allinlondon.co.uk

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The Brook, Hackney Central, restaurant review: fresh and fun vegan ...

The vegan-serious, the vegan-curious and incorrigible carnivores alike will find something tasty to tuck into at this quirky restaurant and cocktail bar With a growing population hungry for cruelty-free, plant-based food, it makes perfect sense that well established Sussex-based vegan eatery The Brook moved to Hackney two weeks ago.

However, this quirky new restaurant and cocktail bar can certainly hold its own among the plethora of vegan food outlets in the borough.

The Brook is all about serving up fresh and fun vegan food and offers an extensive range of interesting cocktails.

Unlike some of the vegan food places to have popped up across Hackney over the past few years, The Brook’s menu is neither too worthily healthy or overly junk-food laden.

A meal at The Brook isn’t the cheapest vegan dining experience you’ll find in Hackney, however it feels like the kind of place vegans and non-vegans alike could happily while away a few hours over a relaxed meal and a cocktail, or two, or three.

RESTAURANT REVIEW: ON CAFE, THE IDEAL PLACE FOR ...

At On Café they do two things: Chinese dim sum and French patisserie.

The sensibility behind Chinese dim sum and French patisserie is ultimately the same and both are a joy to eat.

‘On’ means balance, and the restaurant offers a balanced menu of light dim sum alongside incredible patisserie.

Asian flavours are used in both the dim sum and patisserie, obviously linking the two sections of the menu together, resulting in exciting flavour fusions.

The chef uses Shaoxing wine, sesame oil, curry leave, Szechuan pepper, lemon grass, red and green fresh chilli and smoked sea salt, giving these little morsels of joy a depth of flavour which is phenomenal.

RESTAURANT REVIEW: PADELLA, THE IDEAL PLACE TO EAT ...

Padella is a ‘pasta bar’, with a no reservations policy (see long queue), a whole load of bar seating and buzz.

Bowls of amazing pasta are served fast and fresh, so the turnaround is quick – what looks an intimidating queue moves briskly.

With restraint at the heart of the operation, the menu is brief and focused, with just a handful of pasta dishes and a little bread to mop up every last morsel of sauce.

Beautifully fresh, firm pasta is served in a number of styles, from pappardelle to ravioli, always with an emphasis on modest saucing or dressing to bring the best out of the pasta itself.

A middle finger to London prices, a swatting away of London restaurant pretensions, Padella does the best bowls of pasta in the capital, in a room that exudes generosity and geniality, and remains very true to the soul of great Italian cooking.

Fay Maschler reviews Sorella: The London Italian evolves with fresh ...

Sixteen years ago Robin Gill from Dublin, working at the time for Marco Pierre White in the kitchens of the three Michelin-starred Oak Room, decided that he’d like to go to Italy, learn Italian and also pursue a more unassuming style of cooking.

Sorella (previously Gill’s Clapham restaurant, The Manor) means “sister” in Italian and here the palpable sense of being part of a family.

“Everyone likes Italian restaurants”, I hear a customer remark as we weave through crowded tables on a Tuesday evening soon after the opening.

The menu adheres to the conventional Italian four-course structure but more compellingly the authentic Italian passion for pristine produce that is shared by head chef Dean Parker instrumental in agriculture and beekeeping in the restaurants’ investment in a Sussex farm.

Sicilian Nocellara olives fried in feisty crumbs contrast with a smooth cod brandade sandwiched between wafers of crisp potato and have shrugged off any association with or folk memory of leftover rice.

'Brilliant sauces and rather good chips' – restaurant review

United Chip, 5 Clerkenwell Road, London EC1M 5PE (020 7490 0069).

On one of those recent snowy days when the country had ground to a complete halt – this was meant to be an out-of-town review, but Network Rail had other ideas; trust me, I’ll be on the road again soon enough – the shop in Clerkenwell, central London, was doing a roaring trade from those looking for something to sustain them through the Arctic blast.

There are three kinds of fish – cod, haddock and pollock – in three sizes, alongside two types of fried potato: chips or “frites”, the latter being the same as the former, only thinner cut.

Making brilliant sauces for their rather good chips like this is frankly an outrageous innovation.

Fish and chips start from £8.95 for hake to £10.45 for haddock and all the sides – gravy, mushy peas, pickled eggs – are present and correct alongside a full Scottish breakfast for £6.05 (oldsaltys.co.uk).