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Sole food offering at the Chipyard

By North Devon Journal  |  Posted: January 31, 2013

By Philippa Jenkins

  • TEMPTING: Ling with hand-cut chips, and minted pea puree. Picture: Mike Southon.

  • ALTERNATIVE: Steve Lock with his sustainable fish and chips, including fried smoked salmon Picture: Mike Southon. To order this photograph call 0844 4060 269 and quote Ref: BNMS20130128A-007_C

  • PREPARATION: Steve Lock at work in the kitchen. Picture: Mike Southon Ref: BNMS20130128A-001_C

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EATING fish and chips might be fairly commonplace, but put smoked salmon and gluten free batter into the equation and you suddenly have a very different meal on offer.

This is exactly what you can expect at one North Devon café which has just started producing one of the area's first sustainable fish and chips.

The owner of The Quay café in Appledore, Steve Lock, opened Appledore Chipyard in the upstairs of the café last week.

He said the idea came to him to start selling sustainable fish and chips while he was sailing across the Atlantic at the end of last year.

He said: "I was cooking things like barracuda and frying potatoes for the rest of the guys on the boat most days and, while you are on watch, which we did for about four hours each, you think a lot. This idea came to me to cook like that here.

"When I got back, I put on Facebook, 'what would you call a fish and chip shop in Appledore?'

"One of the responses was Appledore Chipyard, and it went from there really.

"We are selling fish like smoked salmon, ling, sole, and hake. All the batter is beer batter, using beer from local breweries, or you can have gluten free batter.

"I have also tried to make the chips a bit different and you can choose what sort you have.

"There are chunky ones or skinny ones or wedges.

"You can only have it to eat in the restaurant so it isn't takeaway but I am hoping this will mean the other two fish and chip shops in the village won't be affected, having spoken to them, they didn't think it would.

"It will mean that the bistro part of the café will still run downstairs and then the fish and chips can run separately upstairs.

"Instead of a wine list we are providing a fish list.

"Each of the bits of fish are served as goujons. They are served with pea puree instead of mushy peas.

"I just wanted to do something different. I like to think I am trendsetter."

Appledore Chipyard will be open on Wednesday evenings from 6pm.

For more information or to book, call the café on 01237 473355.

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