When a Rock and Roll Record Promoter Opens an English Pub in Delaware
“All rock stars want to be restaurant owners and all restaurant owners want to be rock stars,” Guy Fieri declares outside Stoney’s Pub in Wilmington, Delaware. This episode brings us one of those rare Triple D stories where the music industry and the food world collide in the most delicious way possible.
Owner Mike Stone isn’t your typical restaurateur. This authentic Englishman spent years touring the world with some of the biggest names in music history. We’re talking Bob Marley, the Doobie Brothers, and Fleetwood Mac. But all those years on the road left Mike with a serious problem: he couldn’t find proper British food anywhere in America.
“I traveled all over America, go to any restaurant, none of them served fish and chips, none of them knew how to make Yorkshire puddings,” Mike explains. “So I said if I’m gonna retire and eat the food I like, I’m gonna have to make them myself.”
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The Fish and Chips That Won Over a Skeptic
Guy Fieri doesn’t hide his usual feelings about fish and chips: “I don’t like fish and chips because typically it’s frozen fish, too much batter.” But Stoney’s version? That’s a different story entirely. After taking a bite, Guy delivers high praise: “I am a regular traveler to England—this is the best fish and chips I’ve ever had.”
What sets this dish apart comes down to freshness. Head chef Thomas Dawson—whom Mike poached from another restaurant in true rock and roll fashion—breaks down what makes great fish and chips: “Everything’s fresh. Your batter, your fish, your oil.”
How They Make It at Stoney’s
The batter recipe has serious pedigree—it comes from Mike Stone’s mom. Thomas walks through the process: flour, salt, pepper, a little water, and vinegar all mixed together. They make this batter fresh multiple times throughout the day, not just the week.
For the fish, they use fresh Alaskan cod, dusted in flour before being dipped in that freshly-made batter. Into the fryer it goes for exactly 11 minutes.
The chips get their own careful treatment: cut fresh, soaked in water, fried for seven minutes, then returned to fresh water before a final fry for service. Thomas plates them first, building a little mound so the fish can rest on top.
There’s also a tartar sauce—but don’t tell Mike. “I didn’t think there was tartar sauce in England,” Guy says. Thomas confirms: “You’re right, there’s no tartar sauce in England. We have to do this behind Stoney’s back.” The secret sauce combines mayo, relish, and Worcestershire.
Guy’s Verdict
The final bite speaks for itself. “Flaky, tender fish, super fresh,” Guy notes. “The batter is nice and crunchy, that nice big fry, great crunch.” His conclusion? “If this is what fish and chips was every time, I was getting fish and chips, I’d eat more fish and chips.”
Mike and Thomas refuse to deviate from authenticity—whether they’re serving fish and chips or their Yorkshire puddings. It’s that commitment that makes Stoney’s stand out, much like other Triple D favorites such as Nacho Cheese Chip-COATED Chicken or Luigi’s Arancini—places where the people behind the food have a story and the passion to back it up.
Looking for more Triple D destinations? Check out our restaurant directory to find your next Flavortown adventure.