His fish and chips
are the real treat.
We arrived at George's as few minutes early, but, we were quickly seated and served by a polite and professional server who was happy to allow us a few minutes to look over the menu without seeming neglectful. We decided to share a squid ring starter with a small side of sweet potato fries, the starter arrived very quickly and was a nice size portion for a starter. Though the squid rings were ever so slightly chewy, the squid was obviously very fresh and tasted absolutely beautiful. The accompanying sweet potato fries were perfectly cooked and very well seasoned. A nice crispness to the outer coating with a soft, sweet centre that just melted in the mouth.
Our appetites suitably whetted by the starter we moved on to our main courses. I had ordered twice fried chips, battered haddock and mushy peas, Kelly ordered twice fried chips with "proper" scampi. The first thing I noticed when the mains arrived was Kelly's scampi, it really was "proper" scampi, absolutely no sign of the frozen scampi you see almost universally. These were real langoustine tails in the lightest of breadcrumb coatings and they looked and tasted amazing. Usually when we eat at a fish and chip restaurant Kelly will eat a few pieces of scampi and most of her chips, I've literally never seen her eat a full portion of scampi before, but she managed to eat all of this (With the exception of the one I stole for tasting purposes). Strangely, for me the real highlight of the meal was the chips. They we absolutely perfect, soft and fluffy in the middle without being dry or overly greasy. A beautiful crisp skin with just a hint of caramelisation on the edges giving the chips a slight sweetness, which was set off perfectly by a splash of malt vinegar and a liberal grinding of seaweed salt. The haddock was lovely a light, crisp batter full of perfectly white, moist, translucent flakes of fresh fish. No overtly fishy smells or flavours, it tasted purely of the sea as all fresh fish should. I can honestly say I have very rarely had fish and chips of this quality, only two other places have matched it and both are one the coast. The only two places that, in my experience, compete are the Magpie Café in Whitby and the Blue Peter Inn in Polperro, though the Blue peter narrowly piped both George's and the Magpie (I still love you Magpie) to the post for it's excellent selection of ales and truly incredible location.
We arrived at George's as few minutes early, but, we were quickly seated and served by a polite and professional server who was happy to allow us a few minutes to look over the menu without seeming neglectful. We decided to share a squid ring starter with a small side of sweet potato fries, the starter arrived very quickly and was a nice size portion for a starter. Though the squid rings were ever so slightly chewy, the squid was obviously very fresh and tasted absolutely beautiful. The accompanying sweet potato fries were perfectly cooked and very well seasoned. A nice crispness to the outer coating with a soft, sweet centre that just melted in the mouth.
Our appetites suitably whetted by the starter we moved on to our main courses. I had ordered twice fried chips, battered haddock and mushy peas, Kelly ordered twice fried chips with "proper" scampi. The first thing I noticed when the mains arrived was Kelly's scampi, it really was "proper" scampi, absolutely no sign of the frozen scampi you see almost universally. These were real langoustine tails in the lightest of breadcrumb coatings and they looked and tasted amazing. Usually when we eat at a fish and chip restaurant Kelly will eat a few pieces of scampi and most of her chips, I've literally never seen her eat a full portion of scampi before, but she managed to eat all of this (With the exception of the one I stole for tasting purposes). Strangely, for me the real highlight of the meal was the chips. They we absolutely perfect, soft and fluffy in the middle without being dry or overly greasy. A beautiful crisp skin with just a hint of caramelisation on the edges giving the chips a slight sweetness, which was set off perfectly by a splash of malt vinegar and a liberal grinding of seaweed salt. The haddock was lovely a light, crisp batter full of perfectly white, moist, translucent flakes of fresh fish. No overtly fishy smells or flavours, it tasted purely of the sea as all fresh fish should. I can honestly say I have very rarely had fish and chips of this quality, only two other places have matched it and both are one the coast. The only two places that, in my experience, compete are the Magpie Café in Whitby and the Blue Peter Inn in Polperro, though the Blue peter narrowly piped both George's and the Magpie (I still love you Magpie) to the post for it's excellent selection of ales and truly incredible location.
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