Dingle is not short of an authentic “chipper” or two, and this is one of the best in town. Everything’s cooked the traditional way—fish in batter, with piping hot chips, and no messing around—but the menu has a greater-than-average choice of fresh fish to choose from, including hake, monkfish, pollock, and locally smoked haddock, in addition to the more usual cod and plaice. It also sells homemade burgers crafted from local beef.