1. food and drink
2. desserts and baking

Version 2.0
YOU COULD ROLL THIS UP
AND WHACK SOMEONE WITH
IT... WE'RE NOT SAYING YOU
SHOULD... BUT YOU COULD?
#ProperFood
LIT TLE BITES
3.95
MUSHY PEA HUMMUS BREAD BOARD
Board of George’s Treacle Bread, seeded rye sourdough,
BUBBLE & SQUEAK
2.95
Coated in British breadcrumbs.
foccacia, farmhouse white and wholemeal, mushy pea
hummus, and a dip of Shropshire extra virgin rapeseed
VERY CHEESY POTATO CROQUET TES
oil and artisan malt vinegar.
Coated in British breadcrumbs.
3.45
MEDLEY OF CHIPS
Fresh cut sweet potato, parsnip and beetroot chips with
STILTON CHIPS
2.95
2.95
Twice cooked chips smothered in melted stilton cheese.
Bloody Mary ketchup and aioli dips.
STARTERS AND SHARERS
Served on a great big platter – Enjoy!
SEAFOOD SHARER
17.00
Scottish smoked salmon cured in juniper berries, Inka
grilled King prawns, sea bass and plaice. A stack of
tender squid rings dusted with old bay seasoning and a
Pop Seafood medley, served with treacle bread.
CHOOSE 3 FOR £15
MUSHY PEA FRIT TERS
4.65
GEORGE’S SCOTCH EGGS
5.95
Handmade, Wild Boar, leek and ginger soft yolk
In crunchy seaweed batter with a creamy wasabi dip.
Scotch egg, with splendid piccalilli.
GEORGE’S SQUID
A stack of tender squid rings, dusted with Old Bay
5.45
seasoning and spiced pepper aioli.
CHICKEN GOUJONS
5.45
Fresh chicken goujons in British breadcrumbs, served
with spiced pepper aioli.
POP SEAFOOD
5.25
A mixture of mussels, scampi and Queen scallops in
GOATS CHEESE & MUSHROOM FRIT TERS
British breadcrumbs, served with aioli for dipping.
Two roasted field mushrooms drizzled in garlic
oil, one in British breadcrumbs and one as it
TEMPURA PRAWN COCKTAIL
6.20
comes. With two goat’s cheese balls in British
Shrimp & Prawns in our very own cocktail sauce, served
breadcrumbs, served on dressed salad leaves and
on a bed of baby leaf salad with paprika battered king
with a pot of aioli.
prawns on the side for good measure.
Bloody Mary Ketchup is NOT suitable for Vegetarians.
Allergen Information available upon a ‘pretty please’.
4.95
IN A BUN
THE PIE SHOP
Good ole favourites done the George’s way. Splendid!
All served with twice cooked chips and Bloody Mary
ketchup on the side.
8.75
FISH DOG
All of our pies are served with
twice cooked chips.
STEAK & ALE
Crispy battered giant Cod finger in a Brioche bun
British steak and J. W. Lees Best Bitter with onions,
with a layer of mushy peas and topped with chunky
mushrooms and thyme in a shortcrust pastry case and
tartare sauce.
a puff pastry lid, served with cider onion gravy.
10.50
CHICKEN SCHNITZEL BURGER
CHICKEN & LEEK
Chicken fillet breast in panko breadcrumbs, served
Succulent chicken, mushrooms, onions, leeks,
in a lightly toasted brioche bun, topped with melted
white wine and tarragon in a shortcrust pastry case
Gruyere cheese, lashings of aioli, babyleaf salad,
and a puff pastry lid, served with garden peas.
10.50
10.50
a slice of tomato and a roasted field mushroom.
LANCASHIRE CHEESE & ONION
12.45
STEAK BURGER
Dewlays Lancashire cheese, onion and potato pie in a
6oz angus cross Galloway steak, field mushroom,
shortcrust pastry case and a puff pastry lid, served with
beef tomato, served on a brioche bun with a little
Heinz baked beans and HP sauce.
mixed leaf salad and spiced pepper aioli.
8.50
SPICED CHICK PEA BURGER
Served on a toasted Brioche bun, succulent field
mushroom, a proper slice of beef tomato, a little
TWICE COOKED CHIPS CAN BE
SWAPPED FOR MEDLEY OF CHIPS
mixed leaf salad, a layer of spiced pepper aioli.
Not just for vegetarians!
8.75
GOOSE FAIR DIP
In tribute to Nottingham’s favourite fair! Sage & onion
stuffing, topped with minted mushy peas and a saveloy in
a brioche bun smothered in onion gravy.
WE KNOW YOU'RE ITCHING TO TAKE A
#GoodOleSelfie. GO ON. TAKE ONE... OR FIVE?
GORDON BENNET! NOW THAT'S A POUT!
Check-in at
George's Fish and Chip Kitchen
Follow us on
@Georgesnotts
9.50
GEORGE’S FISH
& CHIP SHOP
Choose from our sustainably sourced fish battered in our
crispy batter or lightly coated in British breadcrumbs.
WILD OCEAN COD
11.45
PROPER SCAMPI
100% sustainable tender fillet of Cod sourced from
Scottish langoustine tail in a light British breadcrumb,
the clear waters of the Norwegian and Icelandic Seas.
twice cooked chips, chunky tartare sauce and served
Served with twice cooked chips, mushy peas, chunky
with a mixed baby leaf salad.
10.95
tartare sauce and a few pickles.
COD & SQUEAK CAKE
FINEST SCOT TISH HADDOCK
12.25
Steamed Ocean Wild Cod, fused with bubble and
The finest 100% sustainable Scottish Haddock fillets
squeak. A George’s original served in a thick creamy
delivered fresh from Peterhead. Served with twice
potato, sweetcorn and leek sauce with chunks of cod
cooked chips, mushy peas, chunky tartare sauce and
and fresh mussels topped with a medley of
a few pickles.
vegetable chips.
FINEST SCOT TISH HADDOCK
IN SMOKED PAPRIKA BAT TER
12.45
SMOKED HADDOCK IN ONION
BHA JI BAT TER
Drizzled with red wine and honey vinegar, served with
On a bed of basmati rice, lime, a side of curry sauce
twice cooked chips and spiced pepper aioli.
and a coriander yoghurt raita, served with a deep fried
crisp soft boiled egg.
FISH CHOWDER IN A SOURDOUGH
BREAD BOWL
12.95
British mussels, scallops, scampi and Inka grilled
TWICE COOKED CHIPS CAN BE
SWAPPED FOR MEDLEY OF CHIPS
Sea Bass in a thick creamy potato, sweetcorn and
leek broth.
ADD ONS
Proper Twice Cooked Chips
House Salad - (Baby leaves, asparagus and beef
SAUCES
1.95
2.95
tomato, drizzled with mushroom oil).
A Stack of Crispy Onion Rings
Medley of Chips
Heinz Baked Beans
Proper Bread & Butter
Mushy Peas
Chip Shop Curry Sauce
Chip Shop Onion Gravy
9.95
Bloody Mary Ketchup
Proper Chunky Tartare
Spiced Roast Pepper Aioli
2.50
2.95
1.60
0.85
1.60
1.60
1.60
Garlic Aioli
HP Sauce
Bloody Mary Ketchup is NOT suitable for Vegetarians.
Allergen Information available upon a ‘pretty please’.
13.95
FROM THE
INKA GRILL
The Inka is an enclosed charcoal fired grill. We use pure British
lump wood charcoal and specially selected apple or cherry woods
for our cooking.
SPIFFING, TIP TOP, SPLENDID,
BLOOMING MARVELLOUS.
WHATEVER YOU CALL IT,
IT’S ALL TASTY.
TWICE COOKED CHIPS CAN BE
SWAPPED FOR MEDLEY OF CHIPS
MEAT
FISH
All served with a mixed leaf salad, beef
tomatoes, grilled asparagus and an add on
of your choice.
WILD OCEAN COD
All our meats are sourced direct from one
family farm. All served with a stack of crispy
onion rings, baby leaf salad, slow cooked
field mushrooms and twice cooked chips.
11.95
100% sustainable tender fillet of Cod sourced from the
SIRLOIN 8OZ
18.95
35 day aged 8oz Galloway Angus Cross Sirloin.
clear waters of the Norwegian and Icelandic Seas.
SURF & TURF – GEORGE’S STYLE
FINEST SCOT TISH HADDOCK
12.50
35 day aged 8oz Galloway Angus cross Sirloin,
topped with Inka grilled King Prawns.
The finest 100% sustainable Scottish Haddock fillets
delivered fresh from Peterhead.
FRESH SEA BASS
13.95
Fresh tender British Sea bass.
DAILY CATCH
Fresh fish from the ports.
From 16.25
Due to the high temperatures we cook our steak at,
we will do our best to cook the steak as close as we
can to your liking and generally cook steak to either
be rare, medium or well done.
21.95
SERVED DAILY BETWEEN 11:30 - 5:00
Fancy a starter? We thought you might, take a jollly
good look at our little bites, starters and sharers on
the first page to see what takes your fancy.
IN A BUN
THE LIT TLE
PIE SHOP
Good ole favourites done the George’s way.
Splendid! All served with twice cooked chips and
Bloody Mary Ketchup on the side.
A PROPER CHIP BUT TY
All of our pies are served with
twice cooked chips.
4.95
STEAK & ALE
Thick hand sliced buttered white farmhouse loaf, served
British steak and J. W. Lees Best Bitter with
with lashings of your favourite sauce.
onions, mushrooms, thyme and cider onion gravy
in a shortcrust pastry case and a puff pastry lid,
CHICKEN SCHNITZEL BURGER
10.50
served with onion gravy.
Chicken fillet breast in panko breadcrumbs, served
in a lightly toasted brioche bun, topped with melted
CHICKEN & LEEK
Gruyere cheese, lashings of aioli, babyleaf salad,
Succulent chicken, mushrooms, onions,
a slice of tomato and a roasted field mushroom.
leeks, white wine and tarragon in a shortcrust
pastry case and a puff pastry lid served with
FISH DOG
8.75
garden peas.
Crispy Battered giant Cod finger in a Brioche bun with a
layer of mushy peas, topped with chunky tartare sauce.
LANCASHIRE CHEESE & ONION
Dewlays Lancashire cheese, onion and potato
SPICED CHICK PEA BURGER (V)
8.50
pie in a shortcrust pastry case and puff pastry lid
served with Heinz baked beans and HP sauce.
Served on a toasted Brioche bun, succulent field
mushroom, a proper slice of beef tomato, a little mixed
leaf salad and a layer of spiced pepper aioli.
STEAK BURGER
12.45
6oz angus cross, Galloway steak, field mushroom, beef
tomato, served on a Brioche bun with a little mixed leaf
salad and spiced pepper aioli.
GOOSE FAIR DIP
In tribute to Nottingham’s favourite fair! Sage & onion
stuffing, topped with minted mushy peas and a saveloy in a
brioche bun smothered in onion gravy.
8.75
TWICE COOKED CHIPS CAN BE
SWAPPED FOR MEDLEY OF CHIPS
7.95 EACH
SERVED DAILY BETWEEN 11:30 - 5:00
GEORGE’S
CLASSICS
FROM THE
INKA GRILL
Choose from our sustainably sourced fish battered in
our crispy batter or lightly coated in Britishcrumbs,
served with twice cooked chips, chunky tartare
sauce and a few pickles...Spiffing!
The Inka is an enclosed charcoal fired grill.
We use pure British lump wood charcoal and
specially selected apple or cherry woods for
our cooking.
– SMALLER FILLETS –
PERFECT FOR LUNCH
7.95 EACH
9.95 EACH
Check which is available today
WILD OCEAN COD
100% sustainable tender fillet of Cod sourced
from the clear waters of the Norwegian and
FRESH LEMON SOLE
FRESH PLAICE
Icelandic Seas.
FINEST SCOT TISH HADDOCK GOUJONS
The finest 100% sustainable Scottish Haddock
TWICE COOKED CHIPS CAN BE
SWAPPED FOR MEDLEY OF CHIPS
fillets delivered fresh from Peterhead.
Got something ruddy good to tell us? Pop it on TripAdvisor and let others know too!
POPPYCOCK TO BEING TYPICALLY BRITISH IF SOMETHING ISN'T QUITE RIGHT.
JUST LET US KNOW THAT YOUR’RE NOT HAPPY AND WE’LL GET IT SORTED!
You can let us know today or email us.
letusknow@GeorgesFishandChipKitchen.co.uk
OUR DELECTABLE BEVERAGES HAVE BEEN ON AN
ADVENTURE, AN ADVENTURE YOU CAN TASTE.
O
Candy Annie came about after a fun night
British Isles, be it our Chase Vodka & Gin
with Annie, where we were mixing, tasting,
which is distilled by a family owned single estate
sipping and experimenting to make cocktails
in Herefordshire, with a hand-crafted copper
that you now find on our drinks menu. Some
batch pot where every bottle is filled and sealed
say the creativity was helped by a few Gin &
by hand, making the whole process very personal.
tonics along the way... but we can’t be sure!
Our Blooms Gin, created by the only female
Made up of Sipsmith’s Summer Cup, Lemon Sake
here do we start? We grew up together in
distiller in the isles, making for a wonderfully
and George’s Rhubarb and Custard, served with
Bulwell and have been making great Fish
floral and feminine taste.
a small ball of candy floss, this little gem has
A TALE OF TWO.
W
ur drinks are sourced from all over the
& Chips for the last 20 years. Between us we’ve
become a favourite with everyone!
tasted almost every variation of this traditional
Our Flora Dora cocktail is most certainly
supper and not to mention we’ve tasted
one not to be missed out when there’s just one
We’ve got some fabulous new wines that are
everything on the menu at least 10 times.
of you looking to wet one’s whistle. Served in
very quaffable from all over the British Isles
a Tea pot (with cups and saucers of course)
and further afield, all chosen especially to
The restaurant really began to take shape back in
this spiffing mix of Hendricks Gin, lemon juice,
complement our menu choices and picked
November 2014 with just the finishing touches
raspberry syrup and George’s Ginger Beer is the
because of their quality and splendid taste.
to be made, where we even found Steven the
perfect sharing cocktail!
seagull a home (look out for him, he’s usually
FINE BRITISH TEA.
at the bar... how typically British!). Without all
the hard work from the Ladies & Gents who
T
helped us along the way we would have never
been able to open, never mind anything else!
ea, a quintessential British necessity. All of
our tea, although African in origin, started
with the story of a British Captain, Birchall
Before we opened we had trial nights, where
George Graham who was posted in India with the
we could give a little bit back to the people
Duke of Wellington’s Regiment.
who made all this possible, including our
extended George’s family on social media.
We learnt a hell of a lot from these nights
and we still are learning every day.
OUR FOOD, OUR WAY.
E
OUR FAMILY SHROPSHIRE
POTATO FARM.
O
ur family farmers are true experts at
leads us to the now, with a global tea network
growing our potatoes of choice, Maris Piper!
with a very British Heritage. Marvellous!
Based in the farmlands of Shropshire, they scour
very item on our menu hasn’t just come
conditions only a family can provide. Our potato
about by luck, don’t you know. We’ve taken
store keeps them just right before being peeled
and chipped to give a chuffing excellent taste.
added our own twist.
Each week, whilst we’re all tucking in, our very
own head chef Duncan is experimenting with all
sorts of blooming marvellous ingredients in our
kitchen. He’s been working his magic to cook up
some exciting new options for us all to try. And
of course it would be rude not to! Each week we
have the hard job of trialling these delights... Well,
someone has to do it.
year service he sold his commission and plunged
his savings into planting tea back in India. Which
the land for the finest seeds and they grow in
what we all love about splendid British grub and
Upon his return to England and the end of his 18
SUSTAINABLY SOURCED
FROM FINGER TINGLING
COLD WATERS.
O
ur fishermen navigate the crystal clear
THE HERITAGE OF
OUR HOME.
T
he building where we serve you folks
good and proper Fish & Chips and other
British favourites, hasn’t always been a place
for delicious food. We’ll have you know that the
foundation stone for the post office building as it
was formerly known, weighing a ton, was laid on
October 14, 1847, amid great pomp and ceremony.
waters of the Norwegian Fjords in search
of the freshest wild Cod. They freeze the catch
The new postal service reduced delivery times
onboard to guarantee that your fish stays fresh.
between Nottingham and London from 13 hours
to seven hours. Luckily for you the delivery times
Once it’s decided what will make it to this
Haddock is caught in Peterhead, in good ole
very newspaper, our dishes then land onto our
blighty! When the fish arrives ashore, we fry test
specials for you to decide what will make it and
them to make sure they’re ready for the journey
what won't!
to your plate.
for our food aren’t even nearly that slow.