Their signature dish, freshly battered cod fried up and served with french fries, can be quite good when the cooks manning the fryer nail the dish. Yet, often, the batter breaks open, letting oil into the fish, or the oil temperature is off, resulting in breading that never binds with the fish.
A shrimp roll tastes fresh with dill, but the dressing breaks down with excess moisture resulting in a soppy shrimp sandwich.
Pork sliders are in no way English, but they're on the menu here. A ketchup-based sauce mimics west Carolina barbecue, but the meat is missing smoke, can be tough and stringy and is just not very appealing to eat.
The meat pie is beautiful. Tender flaky crust holds ground beef suspended in a warm gravy in what's easily this truck's most interesting dish. But it's not enough to carry the truck on it's own. I'm giving Three Lions one tire for their attempt to be innovative and a sharp looking truck, but on the whole I think they have some work to do with their food.
Next: photos of the Three Lions' dishes.