Sauce week part Three…!
So, another gang of food bloggers descended on the Bond St branch of Canteen for a masterclass in the English Classic Fish & Chips.
Head Chef Cass Titcombe was a genial host as he discussed the method that Canteen use and how this might differ from your traditional Northern Chippy (for example). Fish and Chips in Sheffield would always come with a side of Curry sauce and drenched in salt’n’vinegar, heavily battered and greasy as.
Canteen do it slightly differently though. For starters their fish is breaded (although we were served a battered version alongside to compare)
The reason for the gathering was that this was 150 years since the invention of Fish & Chips (or at least the first Chippy in London).
I like Canteen for the straightforward decor, no nonsense menu and the food, which is real comfort fare. British classics done simply but well and with fine ingredients. I must return for one of their pies.