What we say
The website of Olley's is a model that many bigger, fancier restaurants could learn from. In fact we have rarely seen one that offers their customers such detailed and useful information. It includes MCS ratings, catch and production methods as well as photographs of the species served. The restaurant also has a huge paper folder available for customers to consult. The first member of the Southbank Fresh Fish Sustainable initiative, they also source sustainable seafood from Smales Seafoods. So top marks to owner Harry for enthusiasm and commitment, and for gaining a top three star rating from the Sustainable Restaurant Association, a reflection also on the work he does on the community front and in terms of energy saving. We would like to see more information on the actual menu as well as the take out menu, but that's being picky. Olley's proves it is possible be sustainable and to offer a wide choice of fish - it's just a question of selecting them carefully. Bravo, Harry.
What they say
We recognise our responsibility to provide healthy and sustainable seafood to our customers. We believe it is our duty to ensure the impact of our business is as minimal as it can be and by working on the three pillars of; Sourcing, Environment and Society. We work closely with our seafood suppliers ensuring all of our seafood is ethically sourced, traceable and from sustainable or best alternative fisheries and farming practices. Fish is our business and we take it seriously.
About Olley’s Fish Experience
Opposite Brockwell Park, Olley’s is a quirky neighbourhood institution, but it could claim to be the Rolls Royce of chip shops, such is the quality. For twenty years, they’ve been dishing up f&c and more in their own inimitable way. The mainstays are the triumvirate of cod, haddock and plaice, but you can also have lemon sole, hake, mahi mahi, yellow fin tuna, salmon, halibut and other seasonal choices that range in price from £9.45 to £16.50. Frying is the favoured technique, but the permutations include grilling and steaming either with or without pastes and garnishes.
There are starters such as breadcrumbed Whitby scampi (£4.95) or Cornish sardines, but main courses are pretty substantial especially when served with chips, mushy peas, coleslaw, spinach or whatever else takes your fancy. Monday and Tuesday, they serve gluten-free fish and chips.
Vegetarians and meat-lovers can choose from a good selection of Tom’s Pies including the award-winning Steak and Ale Pie. For the kids, there are plaice goujons, ‘coddies’ and blackcurrant Ribena, as well as ‘child chips’ - which reminds us that although we too like children, we couldn’t eat a whole one.