Twiggy’s expands authentic British food offerings
Twiggy’s Fish & Chips, a new spot in Spokane’s West Central district, offers diners a taste of northern English cuisine that has been missing from the area.
Soft opening focused on lunch service
The restaurant opened its doors in June after owners Mark Twigg and his wife Maureen Torphy invested more than $60,000 and spent 18 months handling renovations and permits. Located at 1505 N. Ash, the 900‑square‑foot space currently serves customers from 11:30 a.m. to 3 p.m., Tuesday through Saturday.
Twigg, a Manchester native, explains that the limited hours reflect the amount of prep space available. “We currently only have enough storage and prep space to keep up with our lunch‑hour orders,” he said. “We are working on expanding the hours as we transition into being fully open.”
Authentic menu and supply chain
The menu centers on traditional fish and chips, using Pacific cod sourced directly from Alaska fishermen rather than conventional distributors. “I actually buy our fish direct from the guys that go out on the boat,” Mark said.
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Each week the kitchen prepares roughly 350 pounds of cod, along with potatoes grown in Washington and Idaho. The restaurant also offers sausage‑and‑chips and chicken‑and‑chips plates for non‑fish eaters, plus side dishes such as smashed peas and baked beans.
A distinctive element is the gravy served alongside the chips, a staple in northern England that the chef says is rarely found in the southern part of his home country. “We just wanted to give it that feel of a chip shop rather than any kind of novelty,” he noted.
Mark and Maureen balance the restaurant with family responsibilities; the couple’s two young sons require childcare, which they share. Maureen opens the shop, while Mark handles closing, cleaning, and next‑day prep.
Preparing fresh ingredients ahead of time requires significantly more labor than initially expected. “We do all of our potatoes, we do all of our fish the night before,” he explained. “It’s the prep that’s taking the most time and effort.” Two full‑time and two part‑time staff members support the husband‑wife team.
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The owners’ commitment to authenticity extends to portion size. “The meal is supposed to be too big for you,” Mark said, recalling the generous servings of his childhood.
While the current focus is on lunch, the long‑term plan includes evening service, extending hours to 8 p.m. This shift will likely increase demand for the cod currently used each week.
Challenges and community support
Transforming a former commercial space into a restaurant required significant upgrades, including a commercial ventilation hood with fire suppression, makeup air systems, grease traps, and other code‑required improvements. The biggest expense was the ventilation system needed for the fryers.
Despite a delayed opening—originally slated for March but pushed to June—the soft launch has seen strong demand. His goal from the start has just been to do our own thing and work for ourselves. “We just want to be the place people can rely on for good fish and chips,” he added.
