Shay writes:

Today, at last, sees the opening of our very own Hanbury Street chippy.
Right on our doorstep. Primed to pump our arteries full of clogging, deep fat fried goodness.
300 builders, in a small room, must have been hacking away with teaspoons and painting with toothbrushes for 6 months, lord only knows what they’ve been doing.

But in typical hipster pencilled moustachioed east end style, (soz Duncan, and any number of you) the great British tradition of Chip shop puntastic names has been shunned. A tragedy. And a missed opportunity, I feel. But how typical.

In Wales we could savour the hake and chips at a 'A Fish called Rhondda'.
In Brighton we could breathe in the salty air of Codrophenia.
Who can resist treating the wife to 'A Salt N Battered' and nipping in Battersea Cods Home for a large sausage when peckishness takes us?
Even Neil grew up on a diet of deep fried Mars Bars in the Frying Scotsman.
So suffice to say an obvious Oh My Cod would have done us nicely (OMC)

But what do we get? "Poppies".
Nothing to do with anything remotely battered or fishy. A middle class St. Martin’s fashion student pretty dress of a name.
 
So, I propose we think up our own, given the history and culture of the area. Maybe we could get them to change it. Starters for ten, but you can do better.
 
Plaicey Emin
Gillbattered and George
 
Names please. Winner gets a free lunch. (I’ll chuck in a gherkin too.)
 
For the afishcionados “The concept of a "Fish Restaurant" was introduced by Samuel Isaacs (born 1856 in Whitechapel, London;). Isaacs' first restaurant opened in London in 1896 serving "fish & chips, bread & butter and tea for nine pence.”
 
All of this food chat has made me hungry. I’m off to Balti Towers on Brick Lane for a cuzza.
 
Love,

Shay
(Lots of vinegar.)

Many piscine puns later, here are the competition results in full:

1st: JACK THE KIPPER – local, relevant as per brief. From the brain of David Winterbourne.
 
2nd: The KRAYFISH TWINS – OK, in the area. (Miles Niblett.)
 
3rd: THE HANBURY HADDOCK – liked for its simple pureness. (Marvin Samuel.)

If only "Poppies" had consulted W+K before ordering up the signage then there might have been a queue out the door on opening day! Oh, hang on…

David Murray samples sausage, as deep fried at Poppies.

Muzza's sausage verdict: 'Nice light batter but a bit greasy.'