1) What lies behind the art of making good fish and chips? Good ingredients? Fast and steady turnover? Friendly staff?

Well, yes, all of the above but there's another vital component. A nine-year old M regularly got sent up to The Amalfi in Dundee, Scotland on a Saturday afternoon, just after the wrestling on telly for the family order. Although I would often plump for a "Mock Chop" - (a beefburger type thingie) and my brother would often have a "White Pudding Supper" (don't ask) my Dad would always plump for haddock, haddock, haddock - deep fried, luscious, without any skin on it, being Scotland. The crucial thing about the Amalfi (and Tony the Head Fryer) was that my Dad liked it crispy or not at all and Tony would oblige.

I have recently discovered the joy of my father's predilection for crispy haddock and, oh joy, have found that Kirit and Elizabeth, the wonderful owners of No.1 are happy to oblige. In fact nearly all of the sumptious and delicious fish are cooked to order. Chips are always given in monstrous portions and prices are very reasonable throughout. Worth crossing town for. M

2) I recently went into buy a large haddock and chips and found that the portions were massive. Though when you go in the price may seem a little expensive, the food is worth every little penny paid. As well as the food being brilliant, the staff were friendly and the hygiene was very good. I really recommend that people try this place. I have been back ever since. Uplands.