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Beautiful batter is key to fabulous fish and chips

Thursday, 15 March 2012 2:18 PM

The key to fish and chips perfection is in the batter, according to the proprietors of a rosette-rated restaurant in Runswick Bay. Ian and Carol Rae have created a stunning seafood restaurant and 20-bedroom Cliffemount Hotel on the Yorkshire coast.

The hotel has built up a cult following for its take on the classic British dish, using the freshest of the Whitby catch alongside handcut chips - from Maris Pipers potatoes grown two miles away - and homemade tartare sauce.

“We learnt so much in our time at the chip shop that I now immediately know a perfect batter when I see it – just by looking at it!” said Carol. All the prized fish and seafood at the hotel is sourced from local merchant Dennis Crooks in Whitby, who also supplies the famous Magpie seafood restaurant.

In fact, the couple’s passion for perfection meant their chip shop became quite famous locally, with pilots from Prestwick airport phoning in their order so they would be welcomed by a nice portion of fish and chips after their long flight.


 

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