Kent brewer Shepherd Neame has refurbished one its London pubs to include a traditional fish and chip shop, writes Lesley Foottit. The Spanish Galleon Tavern in Greenwich has two redecorated bars and a third now contains a fish and chip counter, entitled ‘Fish & Chips at the Galleon’. A £50,000 refurbishment saw the fish and chip bar traditionally styled with white and turquoise tiling, stainless steel and glass, a counter, display cabinet and high stools and tables, while the two bar areas are modern and comfortable. The upstairs function room seats about 50, the restaurant/conservatory about 40 and the bar about 15. Diners can eat in or take away certain meals, which are advertised on a blackboard above the counter. The pub is just a few metres from the Cutty Sark, which is reopening this spring following an overhaul, and near other attractions including Greenwich Park and the National Maritime Museum. “We wanted to focus on what is British and create a bit of theatre in the restaurant,” said retail district manager Tony Broun. “We want to appeal to a broad range of customers with a slightly different, quirky and interesting take on a traditional idea. We definitely see the Olympics as an opportunity for trade.” The new section serves fish & chips in Spitfire ale batter with chips & mushy peas (£9.95); battered pork & Spitfire ale sausages with chips & curry sauce or mushy peas (£7.50). Snacks include pickled onions, eggs and gherkins (all 50p) with an optional curry sauce (£1.50). Dishes on the restaurant menu include ploughman’s boards (£7.50), roast beef & Yorkshire pudding with seasonal vegetables (£9.95), Welsh and jam roly poly (£4.95).