This may not come under the strictest terms for a cheap dinner idea as it was a little expensive fish and chips are no longer cheap especially Rick Chips anywhere. Anyway, out in Cornwall in October / November, it is no surprise that the weather is a little cold, wet, windy, and small behind all, it is the UK and even our summers are that way. So to break the day up and try the weather somewhere else along the coastline, it is off to Padstow course, a treat tells the kids to have Rick Stein fish and chips. I know the kids(twins 3 and eldest with us 7) not got, a clue who Rick Stein is. One of the kids kept shouting from the rear Yeah, Rick chips. The treat was the course for grown-up types having fish and chips at the seaside.

The queue for the restaurant was at least 20 deep queue for the takeaway was only a mere 6/7 deep. The fish and chips made in the same fryer for both the takeaway and the cafe got a little bit hectic behind. I have a secret, know why the queue is so long for the restaurant side, seats a seat there are no benches outside only place to sit is on the floor next to the harbor wall to sit and enjoy your fish and chips. At the end of this post, I will share a secret location where you can find some benches that are usually always empty.

We headed for the Cod and chips thrice for the adults with 2 lots of mushy peas and a helping of tartare sauce. The kids had one portion of chips and a portion of cod bites (which come with chips) round of bread and butter. Yes, it was a hefty price it worth it? Well, the kids finished theirs including the cod bites, and that was the rather time they had fish in batter (no fish fingers do not count). The adult portion comes in a little cardboard box above with a slice of lemon and a sprig of parsley for the posh touch. The chips were just okay some were a little hard and undercooked. The fish (Cod prefer the chunky meaty surface of cod) are pretty, deep fried in beef fat and homemade tartare sauce delight that enhanced the flavor the fish nearly failed best not forgets to squeeze that lemon on the fish that lift the flavor and intensity of the fish. The mushy peas(added salt n vinegar) were pretty good as nicely, and everyone wanted the experience Worth the money! just about and the next time we.

The secrets eating area leaves Rick Stein Fish And Chips shop and walks straight ahead until you can walk no further turn right and walk along past the bike hire place to keep walking past the car park and will come across 4 bars that are usually empty as no one goes that way, everyone else goes in the opposite direction to the town of Padstow, its less than 5 minutes walk and the fish and chips have been freshly boiled so its all still piping hot to eat.
Over fifty years ago, Rick Stein first set foot in France. Now, he returns to the food and cooking he loves the most and makes us fall in love with French food all over again.

Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves incredible recipes: chicken stuffed with mushrooms and Comte, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavor, and a recipe for most perfect raspberry tart plus much, much more.

Simple food, wonderful qualities all perfectly formed; Rick finds the true essence of meals so universally loved and far easier to recreate than you think.

About the author

Olivia Wilson
By Olivia Wilson


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