All the seafood used at Poppie’s is sustainable. It’s caught on day boats and then delivered to the shop by third-generation Billingsgate fishmonger and old friend, Joe Bush. Every morning Poppie’s’ in house fishmonger, Salih Sadik, fillets the whole fish, while other members of the team begin peeling and slicing the award-winning potatoes for Poppie’s’ legendary chips.
It’s this winning formula which has earned Poppie’s cult-status. A combination of ethical awareness, care and precision, mixed with decades of experience, jellied eels, and a hefty dose of East End charm.
A complimentary glass of wine or soft drink per main meal when booking online quoting code: THON247"
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