A Bristol fish and chip restaurant has made it into The Good Food Guide – a sign that “times are changing”, says its owner.
Opening just under nine months ago, Noah’s is a new addition to the guide, which reviews thousands of restaurants in the UK from destination dining to hidden local gems.
The 54-cover restaurant tucked under the flyover overlooking the Cumberland Basin serves cod and haddock alongside fish and seafood from coastal markets in the South West as well as Scotland.
Starters begin at £3.50 while a main course of cod, mushy peas, tartare sauce and chips costs £19.50. A lock-keepers lunch is also available comprising cod, haddock or fish cake alongside chips, mushy peas, tartare sauce and a mug of tea for £12.95.
Dan Rosser, who owns the restaurant with wife Joie, says: “We are thrilled to be included in The Good Food Guide.
“When we launched Noah’s, the vision was to try and produce some of the best fish and chips in the UK while sourcing some of the best fish from the south coast markets and UK waters. Whether fried or grilled, it’s giving people the opportunity to try different spices of fish and seafood.
“But we are a fish and chip restaurant and to be recognised for that by The Good Food Guide, which doesn’t tend to include fish and chip shops, shows that times are changing.
“The fact that producing great fish and chips is now being recognised by the likes of The Good Food Guide is great for us and for the industry as it shows people now think of a fish and chip restaurant as part of the restaurant trade.”
Noah’s owes its place in the guide to a reader recommendation, which makes up a proportion of the restaurants featured within the guide. It was assessed on the uniqueness of its location, the deliciousness of the food and the warmth of its hospitality.
The inclusion will help boost trade during a difficult time for hospitality, says Dan.
“It’s very tough at the moment and the biggest compliment you can have is a full restaurant. At the weekends, we are not far off that, we still need to do some work but things like getting into The Good Food Guide only helps.
“We’ve worked hard to build a reputation for being honest and for serving good food with great service, but that takes time, especially in the location where Noah’s is. Although it’s not what we set out to do – we set out to produce great fish and chips – winning awards and being listed in guides only creates awareness to help build our reputation further and that’s great.”
Noah’s is also in the final five for Fish & Chip Restaurant of the Year at the National Fish & Chip Awards, which will be announced later on this month.
