fish-and-chips

“But although I spend more money now, I’ve still not changed deep down,” she [Monica Rose] said. / “I still like to go out with a gang and have a few drinks and a good tuck in at a pie-and-mash shop. I prefer a plate of fish-and-chips to eating at the Dorchester or the Hilton.”

1968 July 6, Ken Irwin, “Is it midnight for this Cinderella?”, in Daily Mirror, number 20,071, London, page 11

Want a $200 plate of fish-and-chips? Take a number […] One of the most exclusive dining spots in Canada is the Chef’s Table at the King Edward Hotel in Toronto where, for $200 ($110 without wine) a head, a privileged party of eight may partake of fish-and-chips in a busy corner of the vast, steaming kitchen. There are eight courses on the exclusive menu, which is never duplicated or offered in the regular dining rooms of the old, grand hotel (where fish-and-chips is unheard-of). […] It’s the only meal the master chef cooks himself, from start to finish, and he slips in the fish-and-chips from time to time to remind the gourmets that Glasgow food isn’t as bad as people think.

1995 October, Gordon Donaldson, “The best seat in the house”, in The Financial Post Magazine, Toronto, Ont., page 39

Perhaps the centre-page colour spread might have been devoted, not to an ad for a novel which is a “romantic testament to love’s enduring miracle”, but to a reproduction of a plate of fish-and-chips.

1996 October 26, Don Anderson, “Birthday edition marks its words”, in The Sydney Morning Herald, Sydney, N.S.W., page 11s, column 4

Athough “Un-Tourist” sounds a little like “Undead”, being one really isn’t all that difficult. Basically, you qualify if you don’t want to do any of the following: […] pay a fortune at a big name restaurant for what turns out to be a plate of standard fish-and-chips.

1997 February 15, Tony Perrottet, “Un-Tourist Sydney”, in The Age, 143rd year, number 44,205, Melbourne, Vic., Travel section, page 1, column 1

“Is it me escaping from the junketing of Lord of the Rings? Well, that is the effect,” says Sir Ian with his crisply distinctive accent before tucking into a plate of fish-and-chips at his hotel.

2002 December 8, Michael D. Reid, “Legendary star revels in working hard in Victoria”, in Times Colonist, Victoria, B.C., page A8, column 1