Applebee’s Fish is bringing the British beach to the Southbank, providing top-quality sustainable seafood and drinks.
The restaurant has built a steadfast reputation at its Borough Market site by sourcing the best seafood, and it works closely with a variety of UK suppliers to ensure the fish is of the highest quality whilst still prioritising sustainability.
The restaurant first opened in 1998, and is now run by the founder’s son Jack Applebee, following in the footsteps of a growing trend of re-branding dietary staples by adding an air of sophistication to Britain’s national dish.
But there’s nothing frilly about the fish and chips served here, the fish is light and flaky, the batter is unbelievably crispy, and the mushy peas (however they make them) are outstanding.
I’d recommend complementing the hearty portion with a crisp glass of champagne — a little-known but perfect pairing – the bubbles and slight acidity lift the pallet and cut through the grease.
The emphasis on sustainability extends to the sleek bespoke wooden pop up which is located in the heart of London’s cultural hub next to the Underbelly at the Southbank, and features two bars, an open kitchen, live music and a sand pit if you fancy a game of boules.
VIBRANT: The pop-up’s sleek wooden design houses a wealth of good food and drinks.
On the roster of canapés were a crab salad, a seabass ceviche and panko prawns which were all delicious.
In fact there’s an array of seafood to sample, with oysters supplied by Borough Market’s Mersea, who have been cultivating the molluscs on and around the Essex island of the same name since the 1700s.
These are shucked to order from the circular central island bar, where Negronis and Espresso martinis are served on tap. I would recommend, however, washing these beach-flavoured beauties down with a spicy Bloody Mary or a shot of tequila.
So despite contemporary gastro trends of culinary gentrification creating a market saturated by posh takes on classic dishes, at Applebee’s Southbank, the quality of the food, vibrance of the atmosphere and flair of the service is certain to bring even the most selective of food fanatics flooding to the pop-up this summer.
