Hook in Camden has had a major re-furb so even if you’ve been before, it’s time to look again. Of course seafood is still at the centre of what they do but the menu is way more exciting than you’re likely to find at your local chippy.
The new interior is far removed from that as well – think petrol blue and grey with industrial lighting, metal chairs and distressed, surf shack style tables.
Head Chef Simon Whiteside has previously worked for Robin Gill and Raymond Blanc, and on opening Hook back in November 2014, quickly garnered a five-star rating from Time Out. And we don’t want to get your hopes up too much but Tom Kerridge voted it as one of the three best fish and chip restaurants in the country.
We kicked things off with a round of cocktails, all of which have been created to compliment the seafood, with the juices and mixers all made in house. The bright green gin and basil smash was a personal fave.
The menu is STRONG, so your biggest problem will be deciding just what to order. We loved our mega-filled fish tacos which came with all the slaw and were a generous portion of two. Aside from that there are treats like chorizo stuffed squid, cured monkfish and even hot wings if fish really isn’t your thing (in which case you’re probably in the wrong place).
Fish and chips is still the name of the game when it comes to your main though. Instead of the classic beer-battered styles you’ll find healthier tempura-styles flavoured with lemon and basil (served with garlic truffle sauce) or the panko crusted jerk (served with mango salsa) both of which are served with big fat seaweed salted chips. Not one for the purists but we loved it.
There are healthier options like the salmon with smoked anchovies, salsa verde, leeks and baked new potatoes and they’ve taken influence from Asian with their whole fried sea bass with tamarind and lime sauce, pancakes, pickles and sambal.
There are only two desserts to choose from – a classic affogato or a golden salted caramel & pretzel pie which tasted more of honey than salted caramel but was very pretty nonetheless.
The manager needs a mention – before this he’d been working in a seafood restaurant in the South of France – how they managed to nab him from that glamourous life is anyone’s guess but we hope they keep hold of him as he really elevated our experience from chippy to fine dining. Thumbs up from us!
