White Fish

White Fish Restaurant | London's premier Kosher Fish and Chips restaurant | Based in Hendon and under the authority of the London Beth Din | Delivery available soon

Nestled in the heart of Hendon lies London's premier Kosher Fish restaurant.

Under the authority of the London Beth Din, this family run restaurant offers customers an opportunity to dine on a variety of Traditional and Pan-Asian dishes in a vibrant and welcoming environment.

At White Fish we take pride in serving the highest quality food, a goal made possible by using only the freshest ingredients, the talent of our chefs and a passion for perfection.

Our menu has been developed with a focus on offering a breadth dishes that are full of colour, flavour and sometimes a bit of spice.

We look forward to seeing you, The White Fish Team See what our customers our saying on Trip Advisor

http://whitefishrestaurant.co.uk

Golden Union

Golden Union is the quintessential British Chippy, serving the freshest fish and the finest homemade pies to the people of Soho since 2008.

We believe in keeping it simple and staying true to the roots of the Chippy; no frills, just great fresh food and fast friendly service We are passionate about offering the finest fish and chips the UK has to offer, we use the freshest fish from sustainable British waters, delivered daily and cooked to order in our special home-made batter.

Importantly we change our oil up to 8 times a week, to ensure the freshest, tastiest dishes, we like to think no other chippy in the country matches this.

Our potatoes are sourced weekly from the Fenlands of East Anglia,  peeled and cut ourselves and fried once, the traditional way, and our fabulous fishcakes and pies are home-made in our restaurant daily and have received rave reviews.

Murmur, Brighton: Restaurant Review - olive magazine

For the starters we went for miso-glazed scallops, which were fat, sweet and succulent, with the tiniest hint of bite on the outside, and superbly matched with a well-balanced lemongrass purée (a tiny grumble over the kale side, which should have been crisp but was oily).

Slow-cooked pork shoulder on a spiced chestnut taco with pickled cox apple was an alluring combination of sweet meat, tiny tart cubes of apple, deep chilli after-kick and crunchy strips of crackling to nibble on.

For mains, a seared venison haunch with braised red cabbage, date purée, venison ragu and gremolata didn’t match expectations.

Another, of spiced poached pear, was raised a notch by an accompanying thick, sticky honeycomb, a splodge of ice cream and two flaky pastry fingers with pleasingly chewy middles.

The seared venison haunch was cooked rare but the cut was overly chewy, and the accompanying elements jarred: the date purée cloyingly sweet, the red cabbage harshly acidic, the intensely gamey venison ragu bound within a stringy cabbage parcel.

London House - restaurant review | London Evening Standard

He has lived nearby (Wandsworth) since he first moved to London 25 years ago to work for Marco Pierre White at Harvey’s in Bellevue Road — and, while it seems a bit delusional to call this extended road junction a square, he has greatly smartened up this trafficky corner with London House (awful, unrememberable name, already taken by a restaurant in Woking, incidentally).

The chef at London House is Dublin-born Anna Haugh-Kelly, who has worked in London since 2005 in such places as Pied à Terre and The Square and, since joining the Ramsay Group last summer, has trained in his restaurants around the world, including the US, to learn the house style.

In one of the several conjoined dining rooms it’s all much lighter, very black and white, with generously spaced tables, good linen, handsome Robert Welch cutlery and Riedel glasses.

Crab tortellini, black radish and shellfish broth was three parcels of white crabmeat, a quite delicate flavour a little overwhelmed by the strong broth which had been given an oriental inflection (a Ramsay tic) with sesame oil and spicing — again, the slice of pickled radish seemed superfluous, perhaps mainly a visual punctuation.

Baked haddock with squid ink and a lemon and cockle dressing was also dramatically presented, the nicely flaking piece of white fish initially coated in black, the thick and zesty lemon sauce smeared over one side of the plate, the creamy shellfish one over the other.

Restaurant review: 34, London W1 | John Lanchester | Life and style ...

Put aside the fact that it's designed for rich people who don't want to be distracted by what's on their plate, and Richard Caring's new place is really rather good In the crazed splurge of high-end openings that hit central London in the runup to Christmas, one of the most widely trailed was 34, Richard Caring's latest restaurant in, of course, Mayfair.

The story so far: Caring made his fortune in the schmutter business, before switching to the restaurant and club trade with extraordinary energy and conviction in the early years of this century.

He took over a range of prominent businesses – the Caprice group, the Soho House group, Annabel's nightclub, Wentworth golf club – but the first brand new restaurant opened in his new line of business was the Mayfair restaurant Scott's in 2007.

Scott's was an instant hit with the kind of customers it was seeking to attract: rich people who don't want to be distracted by what's on the plate in front of them.

Just as Scott's majors on fish without being a fish restaurant, 34 leads on meat and grills without being a steakhouse – it's less cigars-and-dark-wood than that, and less noisy.

Sushi Atelier: 'Impressive without being neurotic' – restaurant review ...

There’s a curious thing that occurs more with Japanese food than almost any other culture’s cooking: at the top end, discerning the ethereal from the brilliant from the merely great becomes harder and harder.

It’s the culinary equivalent of listening for the very highest of frequencies, until you get to the kind of restaurant where there’s space for only four of you at the sushi master’s counter and the only way you can tell it’s better than the other place is because dinner costs £300 a head.

Sushi Atelier takes all the anxiety out of the search for quality Japanese cooking.

It is all beautiful: the sea bass and the salmon, the sweet prawn and the sticky glazed eel with its seaweed life belt to keep it in place.

A wise and insightful restaurant critic suggested earlier this year that there should be a branch of the Indian street food and craft beer restaurant Bundobust in every northern town.

White Fish | Restaurants in Hendon, London

Set within a stone’s throw of many kosher bakeries, delis and cafés, this takeaway and restaurant is aiming at two distinct types of clientele: those who enjoy traditional fish and chips, and more adventurous diners who order from the Thai menu.

The walls are adorned with stylish old photos of Billingsgate fish market.

Cod and haddock can be fried in batter or tastier matzo meal (which adds crispness) and come with good chunky chips and mushy peas.

If you want to push the boat out, order a whole grilled dover sole (£30) or halibut (£20); takeaway prices are more modest.

For vegetarians there are pasta options and salads, though most of the Thai or spiced dishes feature cod with appealing looking noodles and sauces.