Fish & Wine

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North Wales restaurant review: Enoch's Fish and Chips, Llandudno ...

Founded in 1969 by local fish merchant Arthur Enoch Hughes, Enoch’s Fish and Chips is nothing less than a Llandudno institution, with Danny White-Meir at the helm since 2006.

The menu has all the obvious chip shop delights with an array of fish, pie or sausage options but also has elaborate specials, sharing plates with a variety of different options.

My wife obviously goes for fish, cooked fresh to order, and we are pleased to report that Enoch’s was the first fish and chips shop in Wales who use the Marine Stewardship Council eco label - a globally recognized mark for seafood that can be traced back through every step of the supply chain from boat to plate.

The exceptional quality of Enoch’s fish and chips can be attributed to a top-secret batter recipe, quick frying techniques and high quality "heart healthy" oil.

My wife orders churros that arrive in Enoch’s-style paper with a pot of hot chocolate and Parisella’s award-winning Italian-inspired gelato ice cream made in Conwy .

The Little Fish Market, Hove, restaurant review: delicately ... - London

I have been, pretty much without exception, consistently disappointed whenever I’ve eaten out in Brighton.

Don’t get me wrong – I’ve had some hugely entertaining lunches and dinners in Brighton; however, that’s largely been down to the company, not the food.

Meanwhile, 30-odd miles east along the coast in my home town, Hastings (population approximately 87,000, as opposed to Brighton’s 500,000+) it’s comparatively easy to find excellent cooking.

And it’s not as though Brighton doesn’t offer choice, ambition and easy access to great produce.

As soi-disant “London-on-Sea” it should be an outpost for all that is good and clever (as well as, of course – being Brighton – all that is currently most irritating and tediously hip) about the capital’s foodie culture.

Fish Fish | Restaurants in Highgate, London

A more cheerful spot than its location and black frontage suggest, this laid-back neighbourhood restaurant features pot plants, lanterns and various accoutrements of the sea.

The meat content of the menu has been beefed up in recent years, but most come here for the fish, which can be charcoal-grilled, poached, deep-fried in batter or shallow-fried in breadcrumbs.

Our exquisitely fresh grilled sea bream with salad was the sort of fare made memorable on Mediterranean holidays.

Traditional British battered haddock and chips was a fine rendition, and we were greatly impressed by the quality of the own-made fish fingers for kids.