Visiting London and craving the quintessential fish and chips experience? It’s almost mandatory. While the city boasts numerous establishments serving this classic dish, Rock & Sole Plaice stands out as one of the oldest, continuously operating since 1871. Seeking an authentic taste of this British staple, I ventured to this historic “chippie,” although, perhaps surprisingly, I ended up ordering something other than the traditional fish and chips. My experience was a mixed bag, leaning more towards being influenced by the ambiance rather than the food itself.
Setting the Scene
 Rock & Sole Plaice Exterior, London |
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| Rock & Sole Plaice’s charming curb appeal showcases its rich history in London. |
From the street, Rock & Sole Plaice presents a visually appealing facade, hinting at its long-standing history with exterior signage detailing its establishment date and heritage. This initial impression sets an expectation of stepping into a traditional and perhaps cozy London eatery.
 Outdoor Seating Area at Rock & Sole Plaice |
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| Covered outdoor picnic tables offer a dine-in option at Rock & Sole Plaice, London. |
The front of the restaurant features covered picnic tables equipped with heaters, specifically designated for dine-in customers. Clear signage indicates that these outdoor seats are exclusively for dine-in service, distinguishing it from the takeaway option, which offers notably lower prices. This separation is likely to manage customer flow and prevent takeaway customers from occupying dine-in seating.
Upon entering, the establishment appeared quite busy, which wasn’t ideal as I intended to dine in. However, what followed was a slightly confusing experience regarding the seating arrangement.
 Rock & Sole Plaice Interior Dining Area, Room Two |
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| The interior of Rock & Sole Plaice’s second room, offering additional seating for diners. |
Instead of being seated in the initial area, I was directed to an adjacent room, part of the same establishment but not immediately apparent as connected. The layout consists of two separate spaces: the first room houses the takeaway counter, kitchen, and a smaller seating area, while the second room, next door, includes a bar and more seating. Notably, there’s no internal connection between these rooms, requiring staff to constantly move between them via the front doors, carrying orders and supplies. This separation also contributed to periods where the dining area felt unattended.
The second room, like the first, quickly filled with diners. However, the ambiance was stark and unwelcoming. Characterized by hard surfaces and a distinct lack of warmth, the environment felt cold, both literally and figuratively. It seemed heating was insufficient, exacerbated by the frequent opening of the external doors. The uncomfortable and chilly atmosphere was a significant detractor from the dining experience. Despite the less-than-ideal setting, I proceeded to order, determined to sample the offerings of this renowned fish and chips shop.
Delving into the Food
 Rock & Sole Plaice Menu Page with Fish and Chips |
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| The first page of Rock & Sole Plaice’s menu, featuring classic fish and chips options. |
Prior to my visit, I had reviewed the menu online, anticipating the offerings. Upon arrival, the menu presented was somewhat different. The initial page featured the expected fish and chips selections, including cod, haddock, plaice, rock, skate, and sole, alongside starters, cold sides like coleslaw and salad, and hot sides such as mushy peas and onion rings. Warm sauces including gravy, curry, and cheese sauce were also available.
 Rock & Sole Plaice Dessert Menu Page |
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| The dessert menu at Rock & Sole Plaice, with changes from online versions. |
The more significant discrepancies were found on the dessert menu. While savory pies and pasties remained, along with a limited selection of drinks, the dessert options had changed. My primary dessert of interest, spotted dick, was no longer listed. Despite this, sticky toffee pudding was still available, offered with a choice of ice cream, custard, or cream. Having recently indulged in sticky toffee pudding at various other locations, I was somewhat hesitant, but the prospect of having it with custard seemed appealing. However, upon ordering dessert after my meal, I was informed that only ice cream was available as an accompaniment. Feeling too cold for ice cream in the already chilly environment, I decided to forgo dessert altogether.
 Individual Condiment Packets at Rock & Sole Plaice |
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| Table setup at Rock & Sole Plaice featuring individual squeeze packets of condiments. |
The tables were pre-set with bottles of malt vinegar, individual squeeze packets of ketchup and mayonnaise, and salt and pepper shakers. The Heinz squeeze packets for ketchup and mayo were a notable observation, contrasting with different packaging styles seen in other regions.
 Starter Calamari at Rock & Sole Plaice |
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| Starter portion of calamari at Rock & Sole Plaice, priced at £6. |
Deciding to deviate from the standard fish and chips, I opted for the fried calamari starter, seeking a slight variation. Anticipating a different style from typical US calamari, often served as small rings with marinara sauce, I was curious to see Rock & Sole Plaice’s rendition. The menu indicated the starter portion included six pieces, while the entree had ten, however, my starter came with eight pieces, a slight bonus. Served with only a lemon wedge, I requested tartar sauce as an accompaniment. The calamari arrived presented in a boat-shaped dish, adding a touch of novelty. The tartar sauce was served in a plastic takeaway container, which seemed unusual for dine-in service, but was also provided to other dine-in customers.
The calamari itself was satisfactory. Featuring large, thick rings, unlike the smaller appetizer rings common in the US, the portion size for a starter was reasonable. The texture was not rubbery or overtly fishy, and overall, it was acceptable. The coating was thick and crispy, with good seasoning, but it was also notably oily, becoming somewhat excessive even within the starter portion. While the execution was decent and I found it reasonably enjoyable, it wasn’t something I would be inclined to order again.
The tartar sauce was unconventional. Herb-heavy, smooth, and thinner than expected, it more closely resembled ranch dressing in consistency and flavor profile. It differed significantly from typical tartar sauce, lacking the expected chunkiness from pickles or capers. Ultimately, I found a more palatable “secret sauce” by mixing the provided ketchup and mayonnaise. At a price of £1 per calamari ring for the starter, it felt somewhat expensive for what was offered.
