HOORAY!
Massive investment in Henry’s of Hunstanton, a new ‘posh’ fish and chip restaurant in the resort By Austen Dack
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have been promising to get to the ‘new’ fish and chip restaurant Henry’s of Hunstanton since it opened on the green at the East coast resort. Henry’s sits in a prime space overlooking the town’s wonderful panoramic beach Jane Wallis, who owns The Pavillion next door (including an ice cream parlour too) which she has run for 15 years, always saw the potential in the premises, formerly the town’s Heritage Centre. She said: “I could see that it was a brilliant site and a fantastic opportunity that we could not turn down when it came on the market.” The building has been completely renovated and refurbished inside and out to house the restaurant and takeaway business, named as a nod to the resort’s founder, Henry Styleman le Strange, whose statue is a short distance away on The Green. Diners can either sit inside the restaurant, which has some wood panelling on the walls, or in the outside eating area offering
Chippy Chat & Fast Food Magazine • September 2020
superb views across The Wash. “We’re describing our fish and chips as ‘posh’ as we wanted to offer people a bit more in the town and are raising the bar for Hunstanton. They have been very well received by customers,” said Jane. They pride themselves in using local producers including Marrfish, Priors butchers at Dersingham and Barsham Brewery. Even the potatoes were grown less than 20 miles away too. We arrived for our tour with co-owner Ian Wallis just before the restaurant opened and it was great to see the couple’s plans come into fruition. Ian had taken advice from various people in the industry including Fred Capel as to where to place things. The space was fantastic, with takeaway on one side and the restaurant on the other. “Everyone in this industry is so friendly and happy to help you,” Ian said. Our party all ordered cod and chips, (one gluten free), except for me. I plumped for the FAS haddock with mushy peas and home-made tartare sauce on the side. We also had some incredible onion rings too. The fish was white, juicy flaky and batter
Chippy Chat & Fast Food Magazine • September 2020
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