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

Harefield Gazette - - LEISURE -

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.

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