The Golden Hind | Fish & Chips Restaurant

"Lots of places serve our beloved national dish of fish and chips, but that doesn’t mean they get it right. The Golden Hind is one of London’s legendary chippies that does. The cod is so long it overhangs the plate, the chips are chunky crispy, and the mushy peas are mushy—as they should be—rather than crushed. A classic." - rianne shlebak, heidi lauth beasley, jake missing, sinead cranna

"Walk into Marylebone’s The Golden Hind and on the left there is a board documenting the effect immigration has had on fish and chips development: First three Italian owners, then two Greek, now in the hands of Antonakis Christou, who has been at the helm since 2002. The hand on the fryer is light here, with more filigree batter. This tactic works better on the fish than on the chips: the fish still retains its flavour and the batter follows the line of the fish exactly, hugging it like a crisp, tailored suit, whereas the chips never descend into decadence in the way the best examples do. In a nod to the Italian/Greek heritage, the must order item on the entire menu may actually be the deep-fried fritters of cheese, feta or mozzarella, salty and sinful, arriving as oozing Kubrickian monoliths." - Jonathan Nunn

"Small plates? You laugh in the face of small plates. And anyone who has ever referred to a smoothie as lunch. You won’t find any of that feeble funny business going on at old school, legendary chippy The Golden Hind. This Marylebone spot has been serving the good people of London massive portions of fish and chips since 1914, and you can expect cheap and cheerful prices, a laid back feel, and a BYOB policy that you should definitely make the most of." - heidi lauth beasley, jake missing

"Best Fish and Chips in London The Golden Hind in Marylebone is a standout among the hundreds of fish and chips places in London. The modest place has been around since 1918 and has had only a few owners in that time, mostly Greek and Italian immigrants. The cod is coated in a thin layer of batter, and fried to come out extra crispy, somehow escaping the fate of so many others: The crust doesn't fall off as you eat. The portions are generous."

"When some people say ‘fish and chips is just fish and chips’ they are wrong. Lots of places serve England's beloved beige national dish, but that doesn’t mean they get it right. The Golden Hind is one of the few well-known London’s chippies that does. The cod or haddock is crisp, long, and takes up - as it should - at least 50% of your plate, while their chips are of good crunch-to-soft ratio. Also, importantly, these peas are mushy and not crushed. All in all, a classic. photo credit: Karolina Wiercigroch" - Jake Missing