England 2025: The North Sea (restaurant)

Tuesday, Day 1 

Okay this is weird, because I can totally see Professor Bill Davis here, sat belly-up to a table on his own—like me—with a huge plate of haddock and chips. There is a take-away attached to the eat-in restaurant. I know from past experience that is preferable to make a reservation to this establishment, so a month ago I booked my 5:30pm dinner for one. 

Professor Davis at the right-front, detail of the North Sea menu, and my plate of haddock.

 

At 17:30, the main dining room is 'filled' with American patrons. Four tables of singletons, and 3 tables of couples…there’ s plenty of room for more. 

With a Side of Curry Sauce and Mushy Peas

Anyway, today I try mushy peas again. I have already tried them twice last year and was left unimpressed with the flavor. Brits like bland things (except for curries), so to appease a couple absent friends. I’ll given them another try and presumably give a positive report when I next meet said friends. Mushy peas are marrowfat peas, boiled into submissions, with a bit of baking soda in the water. That's it, no salt, paprika, rosemary, nothing. They have simultaneously smooth-lumpy texture and a very mild flavor. the most interesting thing I can say about them is that they smell like weed. When I tried them last year, twice I noted this and was a bit put off (thinking that perhaps, my chef thought he was doing me a favor). But again this year, at the fancy fish place, THC-smelling green mush. So apparently, that's how they smell. 

The meal is delicious, but large. I didn't finish it. In fact, I didn’t finish any of the plates of food ordered in the UK this year...everything was a bit too much of everything. The *chips at North Sea Fish Restaurant are not great, but they are plentiful—in that you get a small cup that can be refilled all night long, if you so desire. 

*I must write about the best chips in London later