Ploughman’s lunch. Bangers and mash. Bubble and squeak. Mushy peas. The food of the British Isles doesn’t necessarily sound exotic, but the expats of The British Chip Shop show off its savory, comforting qualities to great advantage—starting, of course, with fish and chips. Under the sign of a Union Jack in the shape of a chubby fish, the shop fries a version of the pub classic that Adam Erace of New Jersey Monthly said was “even better than those I’ve had in England,” centering on “thick, perfectly flaky fish.”

In their review, the Collingswood Patch found renditions of other standards “much better than typical pub/bar food.” Cheddar is imported from Ireland to top roast-chicken salads, tavern-ham sandwiches, and welsh rarebit. Irish soda bread is baked in house, as are scones in a half-dozen flavors—which are especially popular at brunch, that favorite weekend combination of “British” and “munch.” English accents continue right down to the beverage menu, which—along with the requisite teas—boasts Robinsons Barley Water and licorice-root soda.