A Good Catch At Crossways
by Robert Veitch
Hurstpierpoint lacked a fish and chip shop until Crossways opened last year. Now it’s going from strength to strength.
Upon entering Crossways you will be greeted with a cheerful welcome from the staff. The stainless steel range shimmers in the light, and a stretched bold pattern of blue subway tiles line the walls. All finished with a patchwork of striking black and white Victorian tiles on the floor.
Dave Sharp, who along with his wife Nikki, have been running Crossways since it opened last spring. Prior to opening the couple spent six months undertaking a shop conversion to get Crossways up and running with a big thank you to local trades; Jamie Wadman at Stylo Renovations, James Taylor from Fabulous Floors, Mark at Marsta Electrical Services, Mitch Millar at Good Plumbers and Jamie Stafford from Jamie Stafford Bathrooms but to name a few…
“The frying range is bespoke,” beamed Dave, clearly proud of their achievement, “we had 5mm of tolerance across the full width of the range, gate and till.”
Dave’s own story goes back to his teens and early twenties where he learnt to be a frier in his native Midlands. He learned the art and techniques from a master fish frier with 30 years experience. Crossways is open from Wednesday to Saturday and Nikki pointed out, “we’ve gained lots of regulars already.” Dave mentioned, “as well as walk ins, at lunchtimes we take telephone orders, but we are planning to start online ordering for both lunch and evenings from this spring.”
I asked to look out the back, which Dave and Nikki weren’t expecting. After being shown around it was easy to see why Crossways has a five-star Food Hygiene Rating. The place is immaculate throughout. Spying a pallet of 56lb potato sacks stacked neatly in the corner it was encouraging to learn from Dave that potatoes are peeled and chipped daily. “We go through about 250lbs a day, rising to 400lbs at the weekend,” he said.
All the cod and haddock served in Crossways is Marine Stewardship Council certified from the North Atlantic, which means it’s caught in a sustainable manner. Fish are filleted and frozen at sea within four hours of netting, keeping them fresh.
For snackers and grazers who don’t require full portions, Crossways have a ‘lite bite’ menu. Wheat intolerant? Then try the gluten-free batter on Wednesday evenings. Dave has another innovation arriving soon; grilled fish, the plan is to use locally sourced fish like sea bass and mackerel. With plenty to choose from, the varied menu also includes; scampi, pies, sausages, chicken and vegetarian options such as mozzarella sticks and battered halloumi.
At less than 1,000 calories in the average portion, fish and chips is a healthier meal than some people might realise. Nikki was keen to emphasise, “it’s not processed food, it’s not fast food; it’s a takeaway, always freshly cooked to order.” Fish and chips remains the nations’ favourite takeaway and it’s obvious to see that at Crossways, it’s only likely to become even more popular.
Address: Hilton House, 55-57a High Street, Hurstpierpoint, West Sussex, BN6 9TT
Telephone: 01273 831547
Opening Times: Wednesday – Saturday 12-2pm and 4.45-9pm