Beer-battered cod fillets arrive golden and crisp alongside thick-cut fries made from fresh potatoes, served with tartar sauce and malt vinegar on the side. The batter clings lightly to the flaky white fish inside, achieved through a double-fry technique that keeps the exterior crunchy without greasiness. Portions are generous, ideal for sharing, with the chips staying firm under any added toppings like mushy peas if ordered. Food enthusiasts highlight the authentic British sizing and the way the vinegar cuts through the richness.