It was surprisingly difficult to find the best fish and chips in London.

As a commenter noted on our video review, “London doesn’t do good chip shops. You need to come north and try true English fish n chips.”

For the uninitiated like myself, a “chip shop” or “chippy” is a place that cooks and sells fish and chips. During our recent two trips to London, we tried three of them, plus two additional places that were more traditional British brasseries and pubs. We’ll review all 5 different versions here and you can be the judge on whether any of these are the best fish and chips in London.

The Americans’ quest for the best fish and chips in London

Below is a list of the chippy shops and restaurants we tried:

• Poppie’s Fish and Chips
• Shoreditch Fish and Chips
• The Mayfair Chippy
• Tuttons
• The Ivy (City Garden)

To assess quality, we came up with this rubric, which we applied to each of the places we tried:

Let’s get into each of the different dishes we tried in our quest to find the best fish and chips in London.

1. Poppie’s Fish and Chips (Shoreditch)

The first version London fish and chips that we tried was from Poppies. This shop is a traditional chippy with three locations in London: Shoreditch, Soho, and Camden. We tried the Shoreditch/Spitalfields location, which was a short walk from our hotel at the Pan Pacific.

The interior gave 1950s vibes, although most of the music was classic rock from the 1970s, with a few light grunge ballads mixed in.

I loved the crispiness of their fish batter, which to me is the most important element of the dish. The fish tasted fresh, falling apart easily in my mouth.

Unfortunately, and this will be a consistent theme at all of these places, the fries were too thick for my liking (although I think this is more of a British style preference) and they were also underseasoned.

The most significant offense of the visit, however, was being charged extra for a bowl of watery mushy peas. Most chippy shops include mushy peas as part of the meal, but Poppies charged extra. Weak and cheap.

The experience was saved by a great ambiance, attentive customer service, and charming retro decor.

OVERALL: 7/10

2. Shoreditch Fish and Chips (Shoreditch)

This chippy is located near the Poppies we tried in Shoreditch. It’s a smaller shop that was a bit challenging to navigate with our giant American stroller (or pram/buggy as they call it in London). We made it work though and were fortunate to have the place largely to ourselves for lunch. There’s a lunch counter for takeaway too (the same was true for Poppies).

I loved the nautical theme inside the shop. There were lights hanging from ropes that transported us out to sea. Great overall London decor as well.

The crunchy batter and well-seasoned fries placed this chippy immediately above Poppies. And not only were mushy peas included, they threw in a little bowl of beans as well! I was happy to pay a little extra for those touches.

There was a great casual vibe about this shop that made it perfect for a quick lunch or dinner. Great eats – I would definitely go again.

OVERALL: 9/10

3. The Mayfair Chippy (Mayfair)

I was really excited to try this place for an “elevated” fish and chips experience. Unfortunately, it was our one big fail on this list. We couldn’t even get through the front door.

If I thought the interior of Shoreditch Fish and Chips was hard to navigate, The Mayfair Chippy was impossible.

It didn’t help that the waiter and host who “greeted” us looked irritated seeing a pram/stroller trying to get through their tight front door. I could have deconstructed it, but when they gave us attitude about whether they had space, I didn’t even try.

Big fail.

It was a shame because this place has good ratings/reviews online, and the interior looked sophisticated and inviting. A chippy in lovely Mayfair, after all.

Maybe we’ll try it next time without the stroller.

OVERALL: N/A

4. Tuttons (Covent Garden)

I was surprised by this place. I went in not expecting much given its touristy location next to the London Transport Museum and in the middle of Covent Garden. But I was pleasantly surprised.

The fish was very well-executed: crispy, crunchy, and fresh. Similar to the other spots, the fries were a bit too thick, but they were perfectly seasoned. To top it all off, the mushy peas (which came with the dish!) were creamy and tasted delicious.

The ambiance was elegant and sophisticated inside. I loved the red upholstered seating. The perfect British brasserie. I’m surprised Tuttons doesn’t have better ratings online, although I was there for lunch while they were relatively slow. I can imagine how crazy this place must get during the tourist high season.

A final note on this place: very accommodating to children. They gave our son crayons and paper for drawing. Incredibly welcoming and warm.

OVERALL: 9/10 

5. The Ivy (City Garden – The City of London)

This place was probably my favorite overall fish and chips experience. It offered an elevated style of fish and chips, something I missed not being able to get through the door at The Mayfair Chippy.

The batter here was perfectly light and crispy. It wasn’t overwhelming and struck the right balance.

I enjoyed the stylish plate of tartar sauce, malt vinegar, and lemon that arrived with the dish.

The fries were a bit thick for my liking per usual in the U.K., but they were seasoned well. And thankfully this dish came with mushy peas, which achieved the ideal amount of creaminess.

The Ivy has locations all over London, so if you’re looking for a more elevated version of fish and chips – or other great British classics for that matter – stop in and enjoy.

 OVERALL: 10/10

Our conclusion on the best fish and chips in London

I like to think we found the best fish and chips in London at The Ivy, but I’m sure at least some locals would disagree. One thing I think most of us can agree on is the surprising difficulty of finding a great fish and chips shop – or chippy – in central London. It’s your classic dish, London!

It would be like New York City not having a good hot dog cart or hamburger joint. Blasphemy.

One thing we learned was the importance of doing research before trying any of these spots. I should have asked ahead about The Mayfair Chippy, for example, before venturing out and not even being able to get through the front door.

I’ve also fallen victim before to pubs in more touristy areas like Leicester Square advertising “best fish and chips in London” only to receive a disappointing and heartless effort at the British classic.

Hopefully, this review has helped at least provide some ideas on where you might find quality fish and chips in London. But if you have a favorite spot that I didn’t mention or a well-respected chippy that I missed, let me know in the comments. We need to get back to London again soon.

Cheers, mates.

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Not every French dish has to be exotic and complex. There are homey, comfort food French recipes that you won’t find in most Paris restaurants. Parisian Gnocchi is one of them.

It’s the first dish I’ve tried to replicate – in my own way – from David Lebovitz’s cookbook, My Paris Kitchen. You’ll see in the video and recipe below that I made some substitutions to transform an otherwise rich (and fattening) dish into something a little healthier without sacrificing (too much) flavor.

There are two main components to this Parisian Gnocchi:

1. Pâte à Choux – this is a common delicate pastry dough used in many French recipes. This technique brings the gnocchi dumplings to life. And I would argue it makes them “Parisian” in contrast to their Italian counterparts.
2. Mornay Sauce – most Americans know this sauce from mac n’ cheese. It’s basically a creamy sauce with cheese added, typically gruyere for our purposes here.

Admittedly, I had never heard of Parisian Gnocchi before coming across it in David’s cookbook. The recipe jumped off the page for its simplicity, richness, and beauty. I made it for our family on New Year’s Eve, just as we said goodbye to 2022 and hello to 2023. It was the simple star of the show on our dining room table.

Everyone, from my wife to my toddler, loved it.

I chose to make Parisian Gnocchi first not only because of its simplicity and humble nature but also because I had most of the ingredients already on hand. This recipe will not require you to hunt in specialty markets for obscure ingredients. Most home kitchens have everything that’s required.

And most amateur home cooks (like me!) can execute this dish to perfection. Or at least close to perfection. One person commented on the YouTube video how it looked like my Mornay Sauce broke (meaning that oil and grease separated from the rest of the sauce). I hadn’t even noticed. It still tasted delicious. Promise.

With said, you do want to be careful with not overheating or overcooking the Mornay. This is a delicate recipe all around. Treat every component with love, and I think you’ll find delicious Parisian Gnocchi success.

Without further adieu, here is the recipe. Let me know in the comments what you think, or better yet, how you fared if you try to replicate it! Bon Appétit!

Parisian Gnocchi

This recipe may not be found in Parisian restaurants, but the comforting richness of Parisian Gnocchi will surely warm your heart and soul. There are two main components to this dish: a Pâte à Choux (i.e., the gnocchi) and a Mornay Sauce.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine French

Servings 4

Ingredients

  

Pâte à Choux

• 7 tbsp unsalted butter
• 1 1/4 cups water
• 1/2 tsp sea salt
• 1 1/4 cups all-purpose flour
• 4 eggs
• 2 tbsp dijon mustard

Mornay Sauce

• 5 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups oat milk Substitute whole or 2% milk if you prefer
• 1 tsp sea salt
• Pinch cayenne pepper
• 1/2 cup gruyere cheese I substituted Mozzarella, which tasted great

Parmesan Cheese

• 1/3 cup parmesan cheese To sprinkle on bottom of baking dish
• 1/4 cup parmesan cheese To sprinkle on top of baking dish once all ingredients are set

Sauteed Kale or Other Leafy Green Vegetable (optional)

• 2 cups kale Substitute any other leafy green vegetable

Instructions

 

• First, make the Pâte à Choux dough by melting the butter in the water with salt.
• Once the butter has almost completely melted, add the flour and stir until it has transformed into a dough.
• Add the dough to a stand mixer (or alternatively to a large bowl) and let sit for at least 3 minutes. Stir occasionally to release heat.
• While the dough cools, start in on the Mornay Sauce by melting the butter over medium heat.
• Once the butter has melted, add the flour and stir in the oat milk (or regular milk, depending on preference). Add the milk in small amounts and stir to avoid clumps or any browning of the sauce.
• Let the Mornay Sauce rest (no heat) and return to the Pâte à Choux by adding the eggs, one at a time, while you put the stand mixer somewhere between low and medium speed (or while you're stirring the dough by hand).
• Continuing mixing the Pâte à Choux and add the dijon mustard while stirring
• Don't beat the dough too much; just enough so it's smooth. Then cover the dough with a kitchen towel and set aside.
• Returning to the Mornay Sauce, keep it off the heat and add salt, cayenne pepper, and gruyere or other swiss-style cheese. Stir until mixed and creamy.
• Prep a shallow baking dish by rubbing butter all along its surface. Cover the bottom of the dish with a thin layer of parmesan cheese. Pour 1 cup of the Mornay Sauce atop the cheese and spread evenly across the bottom of the dish. Add sauteed greens to the layer of Mornay Sauce (optional).
• With an ice cream scooper in one hand and a spoon in the other, remove one scoop of your Pâte à Choux with the former while shaping and releasing it into a pot of boiling water with your spoon. Poach about 8 gnocchis at a time for 2 minutes, laying them to rest on a paper towel-covered plate once done.
• Add the gnocchi to the baking dish (note: they aren't fully cooked yet!) and cover them with the rest of your Mornay Sauce. Finish with the remainder of your parmesan cheese.
• Put the baking dish on a tray and put it into the oven at 350 F for 15 minutes. Put it back in at 400 for another 15-20 minutes until a nice brown layer has formed on top of the dish. Bon Appétit!

Video

Keyword French Food, Gnocchi, Mornay Sauce, Pâte à Choux