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4 reviews for The Tailend
All Reviews
The Tailend won the award for Scotland's best fsh and chips in 2008 and, after tasting their haddock and chips earlier this year, I certainly understand why. The meal was literally faultless; the portion size was filling, the batter was crispy and hardly even greasy, the fish was clearly of the best quality and the chips were fluffy and crisp. The main reason for the exceptional quality of their food is that each portion which they serve is cooked to order. Therefore, your meal hasn't been hanging around in grease for hours on end before it even reaches you.
Their haddoock or sole with chips costs £5.50 which is perfectly reasonably, considering its quality. It also serves a traditional fish tea around dinner time which looked truly amazing. If you like fish, or food in general for that matter, this is the place for you.
If only someone would invent fish and chips that wasn't so ridiculously fattening or artery-clogging, the world would be a much better place.
Until then, this is about as close as you're going to get to the perfect battered haddock and chips north of the border. I only gave it 4 stars because I'm probably the most impatient person in the world, and it did take a while for my order to be ready. But, this is because they were frying it there and then, even the chips, rather than in some places where the stuff sits and sweats in those greasy plastic warming trays.
Staying true to my Geordie roots, I have to say that nobody does fish and chips better than the places dotted along the Tyne Fish Quay back home, but for the meantime whilst I'm living in Edinburgh I'll happily use this place as a stand-in alternative.
The best fish and chips in Edinburgh? I'll be the judge of that, thank you!
I went to The Tailend with my Dad, who is your typical Scottish man, and enjoys nothing better than some traditional grub, fish and chips being high up on his agenda. We walked in and got a table straight away, it wasn't busy at all, with only a few tables occupied. The waiter brought us the menu, but we already knew what we wanted. Fish and chips, of course!
After about a 15 minute wait, which I didn't mind because I wanted it fresh as it could be, our meals were brought to the table. We had both opted for the Tailend fish supper, which was battered haddock, chips, tartare sauce and a wee glass bowl of mushy peas. It all came in separate bowls and plates which I thought was a bit unnecessary but the taste could not be denied. It was delicious and I found a total of zero bones in it, which is always a bonus as finding a bone usually puts me right off.
My Dad enjoyed it with a wee pot of tea, and I would definitely come back to sample something else, if I can resist the fish tea next time!
I should in fairness say that I've no real business rating a chippie in Scotland. I'm from the U.S. and haven't had decades of greasy chips in sodden newsprint to develop my palette to this particular delicacy. But within my narrow experience, these guys excel. I can also report that everyone I know who knows this place (most of them Scottish or English) agrees. This chip shop is the business.
What makes them different? For one thing, they don't serve deep-fried burgers, pizza, kebabs or mars bars. They do fish...and chips (well, they do some bizarre sausage-y thing, but that's Scotland for you). Second, unlike lots of chippies, they don't just set up rows of fish half cooked, and then finish them off as you come in the door. Everything is cooked to order. The chips are hot and properly crisped. The batter is light and the fish not swimming in grease. They also offer an excellent range: haddock and mackerel as usual, but also less standard variations as "specials", such as skate and monkfish.
A trivia detail: there is a famous (almost legendary) chippie up in Anstruther, winner of many awards. I've been there and it's good, but no better than the Tailend. And guess who used to run the Anstruther chippie and won all the awards? The guy who now runs the Tailend. 'Nuff said.
