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Season Kitchen chef Neil Gill to open Gilly’s Fry Bar

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Season Kitchen chef Neil Gill to open Gilly’s Fry Bar

Restaurateur Neil Gill of Season Kitchen is to open a second site in London’s Finsbury Park, a fish and chip shop with an Asian twist.

Expected to open on 19 September, the 35-cover Gilly’s Fry Bar was an idea born from Gill’s time working with Alan Yau at the original Busaba in Soho.

He saw the similarities between British and Asian cuisine, such as curry sauce served with chips in the UK being akin to a katsu curry, and decided to fuse the two together. The menu at Gilly’s Fry Bar will be split into five sections; snacks, fry, raw, donburi rice and sides. Classics such as battered cod with scraps will be available alongside tempura battered foods.

Dishes include: chicken tempura (£8); raw tuna (£8); deep fried shitake mushrooms (£5); battered soft shell crab (£8); and bread crumbed cod’s row (£4).

A cocktail menu offers combinations such as gin, lemon, cherry and elderflower; vodka, Cointreau, lemon juice and cream soda; and Jameson, spiced honey and lemon shandy Bass, priced from £4 each.

Gill said: “I jumped at the opportunity to open another restaurant within the community that I call home. I love the idea of marrying traditional Japanese with traditional British flavours, whilst using age-old frying techniques in the process! I like fried food and I like highball cocktails, and my gut tells me it is a good idea!”

Gilly’s Fry Bar will be open Tuesday -Saturday from 5-11pm.

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