Stone’s: more than just a chippy
DAVID RIVERS eats at Stone’s Fish and Chips, Horn Lane, Acton W3 OBU Tel: 020 8992 2691
WALKING past Stone’s Fish and Chips, in Horn Lane, Acton, there’s nothing particularly striking about it.
Its blue colours and outdoor advertising board would suggest just another shop selling good ol’ fish and chips.
But behind the very British takeaway interior lies the project of owner Jack Stone, a Michelin trained chef who swapped the fine dining kitchens of central London to open the chippy.
The 34-year-old first began working with food at 18, when he moved to Australia before a stint at a restaurant in Toronto, Canada, playing small roles at both. Then, in England, he worked at Restaurant Gordon Ramsey as a demi chef de partie before moving on to The Greenhouse Restaurant, Mayfair, where he worked his way up to being a senior chef de partie from 2006 to 2010.
And finally, from 2010 to 2015, he worked as senior sous chef at Coutts, in Strand where, on one occasion, he served a roast chicken dinner to The Queen.
So just how did Mr Stone go from serving royalty to opening a chippy in Ealing ?
It began one day when he and his partner were tucking into fish and chips together and Mr Stone was so disappointed it spurned him onto opening his very own fish and chip shop in August 2015.
Flash forward and it already has a five-star food safety rating from Food Safety Agency and a growing group of fans keen for good grub.
So my friends and I decided to try the chippy and shared between us onion rings (£2) and chicken breast nuggets (£5).
We also had tartar sauce (£1.50), curry sauce (£1) mushy peas (£1.50) and gravy (£1).
After this we had steak and ale pie (£3.50), cod (£4.50) and haddock (£4.50) along with large chips (£2.20) each – all excellent and punching well above their weight for the price charged for them.
Fantastic batter, pastry and excellent, crispy chips make Stone’s Fish and Chips a must visit for anyone in the area looking for a cracking British chippy.
Just make sure you don’t eat much before you visit, as Stone’s Fish and Chips will do more than fill your appetite.
The secret behind the chips, Mr Stone said, is a forensic attention to food hygiene that involves rigorous cleaning schedules to constantly recording food temperatures during the day, in line with European Food laws.
His whole shop revolves around his passion for delivering homemade food.
The chips hold their quality because they are double cooked, meaning they are crispy on the outside and soft in the middle.
To achieve this staff cook them in lightly blanched 140°C rapeseed oil, before frying them at around 180°C, while fish is fried at around 175°C.
And all food is ‘cooked to order’, meaning food is always served directly after it has finished being cooked, not allowing for any compromise in quality.