Valen Dawson

"At The Tailend, all the fish is cooked to order, and their fries are fried in… wait for it… beef fat. Yes, beef fat. Talk about a decadent meal. Pour on lashings of malt vinegar, and enjoy this staple that is pure Scotland."

Tori Chalmers

"From sole and monkfish to turbot, choose from an array of options. The haddock repeatedly receives rave reviews. What you see is what you get; the freshest of fish from the seas of Scotland and fluffy chips."

Simon Hill

"You'll find your standard haddock and cod in your choice of batter or breadcrumbs. The crispy chips (fries) are fluffy on the inside and the onion rings are a great accompaniment. This is simple, inexpensive food, freshly prepared and delicious."

Jonathan Jones

"There are specials, such as scallops and smoked haddock, but few order anything other than the traditional fish supper – hardly surprising when the battered haddock is of a calibre most chippies can only dream of. Chips are the homemade variety, naturally."

Keith Dumble

"The fish was delicious, flaky and tasted extremely fresh. You can have the peas in mushy style, but I prefer them as they come."