30 Minutes With…Barry Clark, owner, Catch Fish & Chips in Porthleven, Cornwall

How did you get into the industry?
I’d leased out my restaurant, Wheal Dream in Helston, after 25 years in the trade. Within six weeks of having a break, I got bored. Over dinner with friends, I agreed to buy a chip shop. It wasn’t planned, but I thought, why not? It’s something I’d always joked about doing, but it became an opportunity for my family too. I’ve got a great team and I couldn’t do it without my two right-hand men, Borris and Dennis. 

What’s your favourite food?
I’d say seafood chowder. I love shellfish, local mussels especially, and a hearty chowder is real comfort food. It’s also something I enjoy cooking in my restaurant.

Is there a food you won’t eat?
This will make you laugh. I can’t stand vinegar, and yet I own a chip shop! I actually lost my sense of smell during Covid and it helped me cope with it a bit, but vinegar has always made me gag. My friends never let me live that down.

Where have you had the best fish and chips?
I really rate Harbour Inn in Porthleven. Fraser, who runs it, has been incredibly helpful to me, even though we’re technically competitors. We lend each other bits and bobs, and we always send customers there when we are closed.

What side is a must with your fish and chips?
Curry sauce, definitely. We use a smooth, spicy one from Middleton Foods and it’s absolutely banging. Ryan and Jason at Middletons have been an unbelievable support over the years and we have become really good friends now.

If you could open a fish and chip shop anywhere, where would it be?
Portugal, because I’d love the lifestyle. Long-term, my passion is to have a  mobile fish and chip shop “Catch on the go”—so we can bring our food to outdoor events and festivals. We already do weddings and catering, so it feels like a natural step.

Do you have a favourite restaurant?
I do love Nando’s—simple and reliable. But really, my heart’s with my own place, Wheel Dream.

What’s your go-to drink?
A mojito. The fresh mint summer smell gives me a great feeling. 

What dish reminds you most of your childhood?
Pasta dishes like carbonara. Growing up by the coast and surfing, I’d always come home hungry and tuck into something comforting like that.

What is your guilty food pleasure?
A Chinese takeaway. Usually chow mein with spring rolls – perfect after a long Sunday shift.

What piece of equipment would you love to purchase for your business?
A new Kiremko frying range. I inherited the current Kiremko fryer when I took over the shop and it’s a bit old now. The team at KFE have been brilliant to work with, especially Tom and Nik. They’ve even talked about designing fryers for my restaurant refurb.