From 1st to 29th August 2015, Kensington Place will open The Notting Gill Chippy, the restaurant’s very first fish and chips pop-up. Located on Kensington Church Street, adjacent to the main restaurant, the pop-up will tempt Londoners and tourists alike with Chef Tim Peirson’s novel interpretations of the best loved of British classics alongside old-fashioned fish and chips dishes.
Surfing the trend of new-wave chippies, Chef Tim will raise the ‘indulgence’ bar by introducing the Lobster Thermi-Bun, a savoury doughnut deliciously crammed with velvety lobster thermidor sauce. The menu includes inventive dishes such as Bitter & Twisted Scampi, freshly made with whisky-cask-matured Harviestoun Brewery golden ale to boost the batter’s flavour, and Curried-Spiced Batter Fish & Chips with mango chutney and lentil dahl.
Traditionalists can opt for Classic Fish & Chips with tartare sauce and mushy peas as well as Fish Finger Butty with Spicy Ketchup, in between Consommarys and White Snappers – the pop-up signature cocktails – made with Chase smoked vodka and Chase Gin, respectively. Draft beer aficionados will quench their thirst with Harviestoun Schiehallion lager and Bitter and Twisted ale.
The Notting Gill Chippy also offers a twist on your normal fish and chips accompaniments. To make the experience all the more authentic, the menu features Poppy and Rye Sourdough with Seaweed Butter as well as Baby Pickles – baby onions, cornichons and quail eggs presented in vintage-looking Kilner jars.
The pop-up venue, charmingly decorated in a palette of maritime-inspired colours, will provide indoor seating space. Those who prefer to eat on the hoof, on their way to Portobello market or Kensington Gardens, can just order all the fishy goodness to take away.
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