After last year’s success, Kensington Place is set to re-open The Notting Gill Chippy on Thursday 3rd March. Located on Kensington Church Street, adjacent to the main restaurant, the pop-up will once again tempt Londoners and tourists alike with Chef Tim Peirson’s novel interpretations of the best loved of British classics alongside traditional fish and chips dishes.
This year, chef Tim will introduce exciting new dishes such as Mackerel sliders, sweet chilli crème fraiche with sweet and sour slaw; Salt and pepper squid with soy and ginger dressing; Smoked bacon and apple scotch egg; and King prawn scampi (classic with tartar sauce or curried with mango chutney). The menu will also include the dessert, Pineapple fritters served with vanilla ice cream.
Once again, traditionalists will be able to opt for Classic Fish & Chips with tartar sauce and mushy peas, while the more adventurous can choose Curried-Spiced Batter Fish & Chips with mango chutney with a side of lentil dahl.
In addition, a range of ‘Cocktails & Softs’ are available such as the London Spring Punch or Iron Bru, cream soda and coke while draft beer fans can try London Meantime Pale Ale as the perfect accompaniment to their meal.
The pop-up venue reflects the key features of a regular old-style chippy with minimalist interiors, counter service, a large takeaway board and seating at the window in a light and airy dining 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.
Restaurant News is Sponsored by Tafelstern-Contour, available from Artis
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