Sticky. Toffee. Pudding. Just those three words on their own are enough to make most English people's mouths water. Many British chefs claim to have invented the iconic dessert, but most sources credit a hotel in the Lake District in 1960.

We're proud to say that here in the First State, we've got the top billing on this pudding. So why do we all love it so much?

It's comforting. Sticky toffee pudding harks back to the more traditional sorts of English puddings, such as "jam roly poly." Consider it a taste of yesteryear. Sticky toffee pudding is served hot, and on a cold day, it's the perfect after, as we say in England, to a meal.

It's stodgy, gooey and sinfully good. Enjoy it with cream, custard or ice cream - or on its own. The combination of flavors and textures with the warm sauce and cream are heavenly and amazingly good in the raw with just the toffee sauce covering it.

It's original. No matter the recipe, sticky toffee pudding tastes like nothing you've ever had before. In some places, fruit is added to the mixture; traditionally dates are used, but prunes are an alternative. Some cooks make little individual puddings; others prefer one larger pudding to divide among guests.

Whether you're looking for a perfect dessert for a small dinner gathering or an office party, you'll make a huge hit with our takeout pudding. We offer pan sizes of the pudding that start at six servings for $26 and 12 servings for $50.

Fish and chips is a real British tradition, and something which is taken very seriously. There are annual competitions to find the best outlets for this delicious meal in the UK. One of the easiest ways for chippies to differentiate themselves from the competition is to vary the type of batter they use. Some chippies prefer to coat their fish in a very thick batter to protects the fish from the hot oil and keep it moist and tasty. Others prefer to use a very light batter, almost like a tempura to cook their fish.

We love our beer batter! In England even some of the more upmarket chippies have adopted it to use in their batter recipes. The downside to using beer to prepare batter is that it is obviously more expensive than using water, either still or carbonated. But it's worth the taste! Beer works much in the same way as carbonated water in that the bubbles in the beer at a lightness and crispiness to the finished product. Different beers can be used, and a darker beer will give more flavor and color to the finished product. Because the fish is fried at such a high temperature, the alcohol will be burned off during the cooking process.

This month, come enjoy a pint of an English beer - or wines from around the world for non-beer drinkers at 1/2 price any day of the week with the purchase of an entree. See coupon below for details.

Size does matter when it comes to spuds, but that is not the only difference between British chips and American fries

The size and depth of potato slices are so important to us at go fish! that we diligently cut chips to the exact size every time.  As you know, British people call "chips" what Americans know as French fries (an American looking for a packet of potato chips in a shop in any part of the UK will have to ask for "crisps"). The name for those fried sticks of potato which go so well with fish or burgers isn't the only difference between the two items though.

Size matters! The traditional fries as found in America are generally thin, and of a uniform length. There are several advantages to thin fries, most importantly that they cook quickly whether being fried in oil or oven baked. British chips tend to be much fatter than fries, at least a thumb's width or sometimes even thicker. Their chunky appearance is created by peeling potatoes by hand, then hand cutting or using a special chipping machine to cut them into thick pieces of potato.

Darker color and texture. As fries are thinner and take a short time to cook, they emerge from the fryer or the oven in an all over golden color. British chips are fatter and therefore take longer to cook in the hot oil. This longer cooking time means that the outside of the chip is often quite brown when it is removed from the oil. Traditionally, British chips were deep fried in animal fat, normally lard or beef dripping. This method of preparation has fallen out of fashion, mainly because of the health implications. Nowadays, most chippies fry their chips in a good quality vegetable or sunflower oil.

Vinegar or ketchup? When buying chips from a chippie shop in the UK, you will be offered salt and vinegar. Some chippies will have ketchup, brown sauce or mustard, but it will be in little sachets and you will be expected to pay extra for it. Salt and vinegar is very much the standard accompaniment for chips. No worries, at go fish! you can have it your way!