Geales presents an interior that drives a nice line between the old and new images, whilst cleverly retaining the right atmosphere. The team, Mark Fuller and Andy Taylor, claim to be 'keeping the great British chip shop mentality - fresh fish, no frills and fabulous service'.

Hot smoked salmon, tempura soft shell crab or its distant relation, a dressed Cornish crab, deep-fried whitebait, or a large pot of prawns, all contribute to the start of a meal that brings out the best in fish. Just to display a proper sense of gastronomic democracy there are grilled rib eye steaks or fillets of beef. It seems that fish is not an easy dish to follow when it comes to desserts, but at Geales they appear to have found the ideal formula, with the treacle tart, and warm chocolate brownie with blood orange sorbet amongst others, or a selection of British cheeses.