“TOLLINGTON’S” OPENS IN FINSBURY PARK

Ed McIlroy of Four Legs - the team behind cult boozer The Plimsoll - brings the flavours of regional Spanish coastline dining to North London at Tollington’s.

The relaxed fish bar and restaurant preserves the site's namesake; paying homage to the original neighbourhood fish and chip restaurant but taking on a more European twist. Inspired by Spanish dining culture, guests are encouraged to drop in and take perch on a stool or embrace ledge-dining to eat, drink and socialise in the refurbished space.

On the menu, dishes are made for sharing; think small bites of salty Blue Cheese and Anchovy; Devilled Crab served on a plate of mojo picon (a red pepper sauce); Fried Squid; and Chips Bravas, cooked in beef fat with a healthy dollop of aioli and spiced tomato sauce, to name a few. Seafood is the main focus, with plates of cured, fresh, and fried fish changing daily with the morning’s catch. Opening dishes include Pollock Pil Pil served on a plate of fish stock and clarified butter; Scottish Surf Clams; and Red Prawns on The Plancha. To finish, a traditional Spanish Flan with vanilla and lemon zest. The drinks menu is simple and concise with beer, wine, port, cider, and Spanish vermouth all available by the glass served alongside an organic, natural wine list.

Original design details including tiling, Formica, and most importantly the original chip fryers remain. Ed has worked together with a small team to refresh the space with a small nod to Spain in tiling and colour scheme with the bar’s sunshine yellow moving into earthy browns and dark wood in the dining room for a more intimate feel. Walls are lined with open shelves filled with dry-store ingredients, while Ed’s personal collection of art decorates the space including custom work by Harry Jones and a floor mosaic depicting the view from Ed’s family home in Spain by artist Anja Maye.

Tollington’s is open Wednesday – Friday, 6pm – 11pm, Saturday 12pm – 11pm (kitchen closed between 3.30pm - 6pm), and Sunday 12pm – 6pm. The space is split in two with the front bar available for walk-ins and standing guests; the back is a seated restaurant space.

Reservations can be made via OpenTable here.

For more information please contact jessica@gemmabellandcompany.com