How did you get into the industry?
I’ve always had an entrepreneurial mindset, with plenty of side hustles throughout my teenage years, from mobile bars to an afternoon tea delivery service across the North East. When the opportunity came up to purchase a fish and chip van with an established round in Northumberland, it felt like a no-brainer.
With no previous experience in the industry, I had to learn quickly. I spent countless hours watching tutorials from Seafish on YouTube, teaching myself the fundamentals of fish frying. It was a process of trial, error, and persistence, but one that built the foundation of everything.
What’s your favourite food?
One of my favourite dishes is probably my partner Isabel’s chicken and chorizo risotto. If I had my way, I’d probably eat it every night of the week.
Is there a food you won’t eat?
Mushrooms. A big no from me. I just can’t stand the texture. So I just avoid them at all costs. Whenever I’m eating out, I always tell servers I’m “allergic” just to make sure they definitely don’t end up anywhere near my food.
Where have you had the best fish and chips?
Northern Soul in Melbourne, Australia. It’s set up by a few British expats who moved over from Manchester, and they’ve nailed it. It’s the closest thing to a traditional British chippy you’ll find in Melbourne.
What side is a must with your fish and chips?
It’s a close one between either curry sauce or Stokes Tomato Ketchup. Curry sauce is a classic and works so well with fish and chips, but after working with Stokes on the Barbour x Paul Smith collab, their ketchup is simply incredible – really rich, proper flavour, and in my opinion is up there with one of the best condiments I’ve tasted.
If you could open a fish and chip shop anywhere, where would it be?
I don’t think I’d ever fully want to move away from what we do now. We’re a mobile fish and chip business and I like the flexibility that comes with that, so a bricks and mortar shop has never really been the goal.
Do you have a favourite restaurant?
A place in Cyprus my partner and I stumbled across called Agora Tavern. There was no menu as such, just a choice of meat or vegetarian then a constant flow of local dishes. We had everything from fresh dips to perfectly cooked steak and fish, all made with really simple, high quality local produce. It was one of those unexpected finds that just gets everything right without trying too hard.
What is your go-to drink?
I’m not a huge drinker as I work a lot, and when I do finish, I’m usually pretty shattered. But if I am out, or at a Newcastle United game, I tend to stick to lager. Asahi is my favourite, but I’m not too picky really.
What dish reminds you most of your childhood?
This one’s a bit of a rogue one, but Pek Chop Pork – it’s very similar to spam. My grandma used to make it for my brother and we’d have it with chips and beetroot. The beetroot juice turned the Pek purple on the plate.
What is your guilty food pleasure?
A Sunday evening Chinese takeaway. My partner Isabel and I often end up getting one delivered.
What’s been your weirdest food combination?
Probably a jacket potato with cheese, beans and tuna. Some of my mates think it’s a horrendous combination of toppings but it just works and I love it.
What one piece of equipment would you love to purchase for your business?
A commercial dishwasher without a doubt. It’s the next on our list of equipment to buy. Being a one man band in the business and after a busy day, anything that could save time and speed up our clean down would be so useful to have at our unit.
Recent Posts
- Chip vending machine goes live in Wrexham
- Carmarthen chippy wins a utensils upgrade courtesy of Hopkins
- “Taking cod and haddock off the menu is the only way people will venture out and try something new”
- Bradford fish and chip shop owner honoured for fundraising efforts
- Cornish chippies to go cod free for one week
