And the oils and fats used in some fried potato and corn chips elevate cholesterol and can cause heart disease.

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Dean Jankelowitz, the owner, brings out plates of fried zucchini chips and french fries.

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Research reveals that 7% of cod and haddock - the deep-fried staples of British fish and chips - actually turn out to be cheaper fish substituted to cut costs.

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The decadent sauce is ladled over cheese curd-dotted chips fried in duck fat and topped with 100g of expertly seared goose liver.

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The expatriate crowd is leavened by plenty of locals, who come to sample items like chips with curry sauce, and fried Mars bars, a delicacy unknown outside Scotland and out of fashion even there.

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Double-fried, hand-cut chips are dunked into homemade sauces, such as lemon mayonnaise and curry, and everything is local, seasonal and sustainable.

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Drawn in by easy-to-digest prices and a traditional take on fish and chips, cabbies are known to queue up here for thick slices of fresh cod, fried skin-on in beef fat.

BBC: Chipping away at the history of fish and chips