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JULY 2018
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FISH & CHIPS
Battered cod or haddock and thick-cut
potato chips – both deep-fried, salted
and sprinkled with vinegar – are as
much a part of England’s largest county
as a mug of Yorkshire Tea, the Great
Yorkshire Show or
Emmerdale
. A
marriage made in the 19th century
to provide cheap and nutritious food
for the working masses, they have fed
countless memories for generations.
In Yorkshire, it’s usually takeaway
fare with a blob of mushy peas. But in
1931, Yorkshireman Harry Ramsden,
inspired by the sumptuous interior of
London’s Ritz Hotel, took this thrifty
English staple to new heights when he
built the world’s largest fish-and-chip
restaurant in Guiseley near Leeds,
featuring cut-glass chandeliers, stained-
glass windows and fitted carpets. Today,
te original Harry Ramsden’s has been
resurrected as the Wetherby Whaler,
who have returned the spiritual home of
fish and chips to its former glory.
The true home of fish and chips
is by the sea, and Yorkshire’s rugged
coastline with its coastal resorts and
charming fishing villages offers plenty of
opportunities to sample the iconic dish.
In the historic whaling port of Whitby,
are pilgrimage-worthy Quayside
and the Magpie Café. Whitby is also
justifiably famous for its scampi, and
also smoked kippers from family-owned
Fortune’s Smokehouse established
in 1872. Further down the coast in
Scarborough is fish-and-chips stalwart
Mother Hubbards, and from the Staal
Smokehouse at Long Riston (near the
Humber Estuary) comes lusciously-
smoked seafood.
F I SH ‘ N ’
FACT
British consumers
eat some
382
MILLION
meals
from fish and
chip shops every
year, including
167 million of just
fish and chips.
Yorkshire
WE TAKE A FOODIE ROMP AROUND GOD’S OWN COUNTY TO SAMPLE
A RANGE OF LOCAL SPECIALITIES. FROM ARTISAN CHEESES AND
CRAFT BEERS TO PONTEFRACT CAKES AND THE QUINTESSENTIAL
YORKSHIRE PUDDING, THERE IS SOMETHING FOR EVERYONE...
Wo r d s
And r ew Ma r s ha l l