![]() Set in a pretty Cornish fishing harbour on the Lizard Peninsula, you can enjoy your freshly battered fish perched on the harbour wall with a breathtaking view over the lifeboat slipway across the bay and beyond Jay Rayner The Lifeboat House, Coverack, Cornwall And the very best place to eat it is down by the sea. It’s a matter of morale, of comfort, of identity. It was never just a dish a clever combination of deep-fried battered fish and deep-fried chipped potatoes. There are good reasons why fish and chips was not rationed during both world wars. Or at least that’s what you can tell yourself, as you expend even more energy fighting off stroppy gulls, determined that you should tithe to them a chip. Eaten by the sea, however, where the winds roar and the sands give way beneath your feet, there is no room for words like indulgence. Certainly, a fish supper taken on the couch at home can feel like a lovely indulgence that will ease you into a food coma’s sweet embrace. At times there have been concerns that fish and chips was a seriously hefty dish engineered for a time when more of us were engaged in calorie-burning manual labour, even though with its combination of protein, carbs and fats it is nutritionally balanced. It simply makes your fish and chips taste betterĪnd there’s something else. The smell of salt on the air down by the beach gives you all the sensory cues you need. It simply makes your fish and chips taste better. The smell of salt on the air down by the beach, along with the occasional burst of freshly stocked fishing boat, gives you all the sensory cues you need. Hilariously, mother nature, has long had this one covered. Some chefs working at the very cutting edge of gastronomy have experimented with complex air sprays to augment the experience of their dishes: a spritz of something smelling of pine and juniper to conjure the waft of the forest for a venison dish, say, or a burst of artificial bonfire, to boost a slab of barbecue. Then there’s the sweet dance of your food with the honking air here by the waters. The very warmth of it feels like a reassuring challenge to the chill winds coming off the sea. You unwrap and immediately receive a gust of hot, captured air that smells of all the good things in life. You need to be on the beach itself or, at a push, perched on a sea wall, with a view out over British waters the colour of a day-old bruise, rippling away to the horizon under gunmetal skies. ![]() ![]() “The quality of John Long’s is exceptional and unmatched…” Joris Minne, Belfast Telegraph.Forget tables. We'll be very happy to welcome you to Belfast's oldest chipper. ![]() Find us close to the Europa hotel on Athol Street. Dara Ó Briain the Irish comedian and television presenter also popped in recently to try our world renowned fish supper!Īnyway, you are more than welcome to try Long's for yourself. Eamon Holmes even said that if he had only a couple of days to live, he'd end up at Long's for his last meal. We've had a few of those actor types drop in for supper: Brendan Fraser, Sean Bean, and the lads from Take That (before they got too old!). Long's is a bit of a local secret, but the word has got out. Good food, and lots of it.įor 2016 the NI Year of Food and Drink, John Long’s has created gluten free fish suppers including chilli cod, lemon haddock and natural smoked hake. We just use the best fresh fish, light and crispy batter, Maris Piper potatoes and our famous homemade pasties. All three are here in spades.Īt Long's, we like to think we make the best fish suppers in Belfast (if not the whole country). People here just want good food, good value and good craic. It is no surprise that Belfast people have been visiting John Long's for their fish supper for a hundred years. The longest established fish and chip shop in Belfast, John Long’s is among the city’s top seven wonders: the Europa Hotel, Linen Hall Library, Peace Walls, Ulster Museum, Harland and Wolff and the Crown Liquor Saloon. Just a few yards from the Opera House, is one of Belfast's hidden gems.
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