Stobys Fish and Chips

Crispy Batter and Friendly Service Shine

In an era where the genuine fish and chip experience can be likened to hunting for the proverbial needle in a haystack, Stoby’s of Hillingdon stands out as a much-needed beacon. If fish and chips are the unsung heroes of British culinary prowess, then Stoby's has bestowed upon its inhabitants a delightful homage. Our visit prompted us to sample the usual suspects — fish and chips naturally, to which we paid respect through multiples servings. Any establishment daring enough to advertise “the best fish and chips in the area” puts itself on thin ice — or rather, crispy batter. Fortunately, Stoby’s delivers, staying true to its word. The fish, golden and encased in the crispiest, most delectable shell, offers a siren call that might drive away even fervent vegetables. Chips, being the cantankerous side to their perfectly battered partners, divided opinion sharply like a misplaced semicolon in ‘90s pop grammar. Still, our particular visit had us paint a picture more palatable than pitiable.

Stoby’s excels in variety, offering standard chippy moments with a broadside of regional specials bound to make the indecisive traveller meander longer than necessary. From kebabs crafted with noticeable affection to unexpectedly tempting vegetarian options, one could amass a small fortune in unusual delights. Where the kitchen shines unequally bright, it unfortunately casts unpredictable shadows on service. Charges of alleged rudeness seemed absent during our encounter, with staff exhibiting a charisma one might anxiously hope never fades. However, the promise of lovely food is potentially hamstrung by delivery mishaps, punctuated by cold ironies between gaining consumer money and actually dispensing the commodity. Such gremlins remind me many giants have humbled beginnings, whispering threats to amicability. Deft eatery it may be, yet if bickering logistics can reconcile with culinary proficiency, patrons may delightfully wager they struck gold, quite literally fried in batter. — Penelope Savory