Forgotten Fish Fridays
Discover something new this summer
There are few pleasures more comforting than fish and chips on a Friday. But while most of us reach for cod or haddock, our waters are home to many other wonderful fish that are just as delicious.
This summer, we’re celebrating some of the unsung heroes of the sea with Forgotten Fish Fridays.
Across our restaurants, we’ll be serving fish and chips made with lesser-known British species such as coley, pollack, whiting and pouting – fish that are abundant, full of flavour and often overlooked.
For over 50 years, we’ve worked closely with fishermen and suppliers around the coast, choosing the best fish available each day and celebrating the incredible variety found in our waters. Forgotten Fish Fridays is a continuation of that story.
As Rick says: “I’ve spent much of my life championing the incredible fish we have around the British coast. Many wonderful species are still overlooked, despite being abundant, delicious and perfect for everyday cooking. Fish and chips is one of Britain’s great pleasures, and it feels like a simple, enjoyable way to encourage people to try something different.”
What’s on the menu
Every Friday throughout June and July, we’ll swap our usual cod for a seasonal catch of the day in selected restaurants. Each fish will be chosen according to what’s looking its best, then simply battered and fried, served with chips, mushy peas, curry sauce and tartare sauce.
Supporting fishing communities
The fishing industry sits at the heart of our story, and we’re proud to support the people who make it possible.
For every Forgotten Fish and Chips sold at participating restaurants, we’ll donate £1 to Fishermen’s Mission, helping provide practical, emotional and financial support to fishing families around the UK.
Why forgotten fish?
Most of us regularly eat only a handful of fish species, despite the remarkable variety available around the British coast.
Choosing a wider range of fish helps us make better use of what our fishermen are catching, reduces pressure on the most popular species and opens the door to some fantastic flavours you may never have tried before.
Sometimes the best catch isn’t the one you were expecting.
