February Fish Fridays - not just any old fish and chips!

Like many British eateries, we regularly serve fish and chips to our diners. This national favourite is served in our Dining Hall, which has been designed to reflect the traditional Barlaston workers’ canteen.  And, keeping with tradition, we pride ourselves on lovingly preparing home-made ingredients.  Our tartar sauce, mushy peas and gluten free batter are all made from scratch – no tins or jars in sight!

Our sustainable cod fillets are solely from the North Atlantic and freshly battered (they can be grilled on request). Our chips are always hand cut, and triple cooked.

On each Friday in February, we are offering free bread and butter and a pot of tea for one with every large portion purchased. What yummier way to start the weekend?

If you want to have a go at making your own tartar sauce and gluten free batter, our Executive Chef has kindly shared his recipes with us.

Tartar Sauce - serves four

Sweet Pickled Gherkins (medium to large) x 3
Caper Berries x 1 tsp
Lemon Juice x 1/4 lemon
Fresh Dill x1/2 tsp
Hellmanns Mayonnaise x 4-5 tbsp
Hard Boiled Egg x 1

Finely chop the gherkin, capers and dill and place into a suitable mixing bowl.
Grate the egg on the coarse side of a grater and combine with the gherkin mixture.
Add the lemon juice and mayonnaise and mix well.
Taste and season with salt and white ground pepper.

Serve generously with a wedge of lemon to complement any battered or breaded fish.

Gluten Free Batter – as well as fish, this recipe is ideal for battered onion rings and vegetables

One Part Gram Flour
Two Parts Gluten Free Rice Flour
One Part Apple Cider
Two Parts Chilled Soda Water
Pinch of Salt

Place all the ingredients into a bowl and whisk together, allow to stand for 30 minutes before use.