Hook began with a simple market stall in Dublin back in 2011, where Simon Whiteside & Barry Wallace made a name for themselves with their unique, "new-school", take on fish and chips. They broke down this classic dish into all of its basic ingredients, and built it back up again with big portions of extra love and care to ensure every single part of the dish was of the highest quality, and sourced from the absolute best suppliers they could lay their hands on. Everything is made on-site; from the sauces, all the way across to their own very special seaweed salt. Hook only works with 100% sustainable small fisheries, day-boats, and fantastic local suppliers, ensuring sustainability and responsibility in everything they do. Even down to the way the food is served, in recycled, re-usable, wooden packaging, and the take-away cutlery is made of 100% biodegradable corn starch. Simon & Barry's core ethos is simple: awesome food - diversifying the species of fish used in fish and chips, to help with the harmony of our beautiful ocean - served by amazing people, in fantastic locations. It is how it all began, and it is how they will stay. The food is a true new-school take on the classic fish & chips. Using delicately seasoned panko breadcrumbs and infused tempura batter, the fresh fish is seasoned to perfection with a selection of hand crafted herbs and spices. The entire menu is prepared and cooked on site daily, and you really can taste the freshness striking right through the exquisite fish sourced every morning from Cornwall.