Potatoes
Maris Piper from one Lincolnshire farm through the winter, switching to new-season Cornish in summer (example). Cut here every morning, skins go to compost.
Our fish
From the boat to the batter.
We buy whole fillets from two suppliers we've used for years, fillet and skin them here, and fry them within three days of landing. Here's what's on, where it's from, and what we do with everything else.
The fish on the board
Labelled example MSC claims on this page are illustrations for a concept site. A real shop may only use the MSC ecolabel and claims with a valid MSC chain-of-custody certificate, and would show its certificate code here.
This week's catch board
Every box that comes through the back door, written up. Example data
| Landed | Species | Caught | Method | Batch code |
|---|
The rest of the chain
Oil
Rapeseed oil, filtered nightly. Used oil is collected every week and turned into biodiesel by a licensed waste carrier (example).
Paper & boxes
Plain, food-safe paper (the newsprint look is ours, not real newspaper), card boxes and wooden forks. Bring your own tub and we'll knock 20p off.
How a seaside batter got to Leytonstone High Road
- 1987
Ray and Pauline Dandridge open a kiosk on a Kent seafront. The batter recipe is written on the back of a ferry timetable.
- 1994
They move to London and take on 88 High Road. The kiosk's tiles come with them, and are still behind the range.
- 2012
Daughter Jas takes over the fryers and starts the Friday supper deal.
- 2019
A second fryer, just for gluten-free, after a regular's daughter is diagnosed coeliac.
- 2026
Online collection orders, so Friday regulars can skip their own queue.
Fictional history for a concept site.