Having had family in Folkestone, I have been a frequent visitor to the Kent coast town. So, recalling what seemed the desolate cultural wasteland that was the Folkestone of my youth, I was excited when Mark Sergeant opened up shop in 2011, with his first solo projects and entry into the industry. His main venture in the town was, and still is, Rocksalt, a modern seafood restaurant with rooms and a picture postcard window overlooking the harbour. It has been a central part of the regeneration plan for the town, drawing Londoners to the once prosperous fishing port and Victorian seaside resort. Rocksalt and the local regeneration have been successful. Not only are there more and more artisan coffee and design shops, and bars with their craft beers opening up, the restaurant has won multiple awards and featured in numerous lists of top dining destinations.
But here’s the thing: having eaten there a number of times since its opening, I’ve never liked it. One bad experience could just be put down to an off day, but to have had a bad experience each time I’ve been there suggests that isn’t the case. Over three visits to Rocksalt I have had bad service each time, while the first time the food was very salty and the second it was under seasoned, and the third the squid turned the texture of toothpaste in my mouth (I’m convinced it was cooked from frozen). It’s not just me; I know others who have journeyed there form London only to be bitterly disappointed.
Enter The Smokehouse. Down in Folkestone recently, I thought I would see if Sergeant’s other venture there was any better, and worthy of the praise it has received – it was voted in The Times’ thirty best fish and chip shops in 2014.
As with a lot of chippies, you have two choices: to take away or dine in. As chippy dining spaces go, it certainly can’t be beat. The baby blue double height room with its light wood square block table and chairs and tall vases of flowers is flooded with light from the floor to ceiling window that overlooks the harbour, making for an inviting place to sit.
Fancy for a chippy, but purists will be pleased to know that attention has been given to ensure those traditional touches and low quality accoutrements you expect are still there.
There’s a specials board, the menu is a paper printout stuck on the table, salt and vinegar is on the table along with the humorously kitsch touch of ketchup in one of those giant tomato squeezers, while the food comes in high quality paper takeaway boxes. And of course the front of the kitchen is open with the traditional stainless steel display ranges. What’s not to love?
The same modern, clean style mixed with traditional chippy trappings follows through into the food. There’s the traditional choice of different fishes to have battered or breaded, or ubiquitous alternatives of fish finger butties, fried chicken, Cumberland sausage, and of course the pie. Mushy peas, chip butties, curry sauce, homemade pickled eggs and pickles also feature to ensure traditionalists are well catered to.
If you want something a little different and healthier, there’s a choice of baked fish to be had. There’s a smoked coley burger and a mussel pop dog too, but it’s the starters that are most enticing, not entirely because they are unique or original, but because they aren’t usually found on a chippy’s menu: melting cheese and pork balls; mussel popcorn; garlic butter baked squid; salt and pepper squid; mussel bhaji with cucumber yoghurt.
The mussel bhaji were spot on: light and packed with mussels, the mellow flavour of which paired perfectly with the spices, they were cooled nicely by the cucumber yoghurt. But it was the salt and pepper squid that was the true star of the whole meal. So often salt and pepper squid is just poor calamari in an even worse batter that’s just had extra salt and pepper added to it. Not in this case: here were large chunks of cut up squid, tentacles and all, in a beautifully light and crisp batter that was filled with fresh peppercorns that gave it a beautifully fragrant and Asian kick, reminding you of the dish’s origins. [N.B. on a more recent visit the squid did not live up to previous occasions.]
The cod and chips gave away The Smokehouse’s philosophy: freshly cooked (as all we had was), the fish was moist and piping hot. The batter was light and crisp, not greasy in the slightest but, as a result, lacked something in flavour, and the same can be said for the chips, which seem to be hit and miss. I’ve had them come perfectly cooked but lacking in flavour, or, as was the case last time, they were dry, flavourless and had to be left.
The tartare sauce was a lovely well made thing showing off the homemade pickles, but lacked that piquancy and any note of tarragon you expect, and that goes so well with fish.
Undoubtedly better than most chippies, but I’m not sure you’d call it top 30, and certainly it isn’t a patch on The Mayfair Chippy. That said, if you’re in the area and in need of a bite, it’s worth a visit even if just to have a few of the starters.
London Lamppost Score – 3/5
1-2 Back Street