Returning to the original Chop House on King’s Parade, I did a most un-Chop-Housey thing by ordering two fish dishes. I say that because the place is justly famous for its game, its sausages and its meaty puddings. And here was I eating fish and fish. The smoked mackerel had a really nice taste; the smoking was just right, and the texture was firm. I did have to negotiate my way around the bones, but with some fish you do.
My salmon salad was good, with the fish moist and firm and the salad adorned with boiled eggs. The wine was chosen for my companion’s meal, and was a Nostros Reserva Chilean pinot noir I’ve often had. Salmon is a strong tasting fish and had no trouble holding its own even against such a full-bodied wine.