Greenwoods Fresh Catch had recently been on Campbell Live for winning the Best Chip Shop for 2013 so I had to try it. A recording of the Campbell Live episode is on a loop on the TV whilst you wait. Owner and Ex top Chef Thomas Ng says«Fresh chips are soft and there is more chance to absorb oil. When frozen chips hit the right temperature they seal all around and less oil can get in.» The fare is served in a cardboard tray and the fish comes with a wedge of lemon and of course with a big smile. However on getting home, I did agree the chips were great although no better than the best I have eaten from other establishments. The fish however I felt was greasy and coated in too thicker batter. Yes the service is friendly and the joint very clean but I wouldn’t rush back for just the chips given I didn’t love the fish and they don’t make burgers.