The sea, the sea

'Four portions of fish and chips thats £42 please. Lucky you got your order in we're just shutting the kitchen!'
'Funny, I thought. I don't feel particularly lucky paying that much for fish and chips. Let's hope they're good.'

We were lucky to get a seat too, really, I suppose. This was one busy place. I sipped my J2O - got to economise somewhere and surveyed the stuffed albatross in a case. The abatross had flown into a mast in the early years of the twentieth century and had subsequently been stuffed by a handy sailor on the ship.Last time I'd seen this place it was an aquarium but now it was a busy bar/bistro annexe of the Harbourmaster hotel in Aberaeron. We hadn't been over here for a few years but wanted to try the establishment as my hero Paddy Burt ( Daily Telegraph) had written a review of it some time ago.

Soon our cutlery arrived, followed by the food. Nicely presented, crushed garden peas rather than traditional mushy peas and it certainly kept hunger at bay. The batter didn't seem to know whether it was batter or breadcrumbs as it had a granular texture but wasn't greasy. The waitress didn't know whether the fish was local or Captain Birds Eye. So there we had it, our expensive fish and chips. Walking past the chippy in town I was glad we hadn't chosen to sit at the dirty, chip strewn tables on the pavement. It wasn't the most expensive fish and chips I'd had (Topsham beat that at £20 a portion), but neither was it the best. And what's all this, come 2p.m. or 2.30p.m. the kitchen closes? It was a Saturday, high season and the town was heaving. You would think that while there was custom on the streets the publicans and cafe owners would want to relieve them of their hard earned cash. It's not as though West Wales is a year round destination for all.

Once again it comes around to customer care and it's just lacking in so many establishments. Waitresses should know where the fish came from or at least be prepared to go and find out. Don't greet client with 'We're shutting the kitchen in 3 minutes so get your order in smatish if you want to eat' It's not the ideal greeting if you're going to fleece the poor punter to boot. I don't want Uriah Heap grovelling as you come in but a little bit of graciousness might be nice and maybe a 'Thak you for your custom, I hope you'll return' as you leave might spread a little cheer.
The Harbour Master Hotel (meal taken in the Bar not the restaurant)
Aberaeron, Ceredigion

http://www.harbour-master.com