Since winning the Menu Innovation Award, sponsored by Keejays, at the National Fish & Chip Awards 2026, Harrison’s Fish & Chip Co. has introduced several of the supplier’s sauces to its menu, adding new options while maintaining its focus on fish
Ryan Harrison opened Harrison’s Fish & Chip Co. in Oxford in 2021, aiming to stick to the core offering while giving customers choice. At the latest count, the shop lists 11 species of fish on the menu, ranging from cod, haddock and hake to rock salmon, hoki and mackerel.
The selection changes regularly depending on what is sustainable, in season and at the right price. Traceability is also key, with Ryan displaying the names of the fishing boats supplying the catch so customers can see exactly where their fish has come from. “Some people come in and find something they love and just reorder it every time,” Ryan explains. “Others enjoy working their way through the whole list.”
Ryan says the variety helps the shop stand out locally while offering options for every budget, from under £10 for hoki or saithe and chips to £15.95 for sea bass and chips.
While fish remains firmly at the centre of the menu, Ryan has also been experimenting with sauces from Keejays to introduce new options around the edges of the menu.
One addition is Keejays Goldfish Brand Curry Dip, sold either in 350g bottles or 2oz pots for 50p, the same price as the shop’s other sauces. “Keejays Curry Dip has got a nice sweetness to it – a sweet curry flavour – and it’s thick, so it’s a good quality sauce,” Ryan comments.
The dip has inspired a new menu item, as Ryan explains: “We already do a chicken burger with mayo, cheese and lettuce, but now we’re offering a curry chicken burger with the curry dip as a topping. We just wanted to do something a bit different, and this has that katsu curry flavour about it, which is quite popular at the moment.”
The takeaway is also trialling Keejays Chinese Curry Sauce Concentrate, offered Monday to Thursday when there is spare capacity in the bain marie.
“We already sell chip shop curry sauce but wanted to give people another option,” Ryan says. “A lot of curry sauces are powders, but this is a concentrated paste that’s already been cooked down so it’s full of flavour. We just add water and heat it. It’s just as easy to use as a powder but you can really taste the difference.”
Chinese Curry Sauce is sold in 7oz pots for £2, with staff encouraged to mention it at the till. “These add-ons are important,” Ryan explains. “People are already coming in for fish and chips, and the condiments have a higher margin, so we really try to push them. We even have a little note on the till reminding staff to offer mushy peas, curry sauce or homemade tartare. About half of customers will choose at least one.”
For Ryan, the balance between tradition and experimentation is what keeps customers coming back. “You have to keep the core basics,” he says. “But the variety helps you stay different and gives customers another reason to visit.”
Co-founder Sammy Lee and national sales manager Jon Kingsbury congratulate Ryan and his team on winning the Menu Innovation Award, recognising the dedication, hard work and commitment they bring to their community and to the wider industry.
Keejays 01473 827304 www.keejayssauces.com
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