Port Chippy in Amlwch, Anglesey, has made some bold changes including switching from sunflower oil to beef dripping and dropping cod in favour of haddock.
Owners Carol and Mike Hulme, who opened the chippy in 2018 and also run Finney’s Benllech since 2009, have revamped their offerings in a bid to keep up with the changing demands and to ensure their business runs efficiently.
Carol comments: “I want to be here at the end of the year, so I need to adjust my business to suit the climate we’re in.”
One of the biggest changes is the switch from high oleic sunflower oil to beef dripping for frying – a move that makes Port Chippy the only chip shop on Anglesey offering this traditional frying medium. Carol comments: “We wanted to bring something different to the area, something people couldn’t get at the chippy down the road.
“We’re already seeing customers traveling from half an hour away either just to try it or because they’ve not had traditional fish and chips for such a long time. Come the summer, when we get more tourists, I think it will make the shop a lot busier.”
Another major shift is the removal of cod from the menu in favour of haddock, which is now served in ‘pieces’ rather than by size. Customers can choose from one, two or three pieces, with each piece weighing three to four ounces.
Buying in haddock in 4-6oz sizes, staff simply defrost the fish, check the weight and cut off any excess where necessary, which is used for goujons or fishcakes.
“It was a decision based on both cost and practicality,” says Carol. “The price of cod keeps going up but also we needed something that was easier for our small team to manage. It’s just a manager and two others and if I can make their lives easier then they will stay with me for longer.”
Alongside these changes, Port Chippy has introduced a range of loaded fries to boost margins and offer a more diverse menu. New options include BBQ chicken, katsu curry, sweet and sour chicken, and halloumi with honey. With prices set at £5.95 for a small portion and £8.50 for a regular, Port Chippy achieves a healthy 65% GP on these new menu items.
Despite her initial nerves about restructuring the business, Carol says the adjustments have been paying off since their introduction three weeks ago.. “It was a very big step for us because the shop is in an area that doesn’t like change,” she says. “But it was something we were ready for and we have an amazing manager, Karan, who has embraced everything we’ve thrown at her.
” We’ve actually sold more fish than before, which might be down to the beef dripping or the new portion flexibility, but either way, business is picking up.”
