How did you get into the industry?
I needed to get out of farming as the land was being repurposed and I always wanted to get into the hospitality/catering world because I love food. I wanted to be local to my hometown as I knew the demographic and audience I’d be catering to. This chip shop was the closest opportunity locally, so my dad bought the freehold and said, “Give it your best shot. If you can’t make it work, I’ll find someone who will!” Ten years later, I’ve earned my stripes and going strong.
What’s your favourite food?
Anything overpoweringly spicy or my homemade roast potatoes with some thick gravy.
Is there a food you won’t eat?
I’ll give anything a try. Ultra-processed, fake, imitation vegan foods I tend to give a wide berth, like that fake bacon if that’s still a thing.
Where have you had the best fish and chips?
Tough one this. I always choose it when I eat out. There’s a pub called The Still & West in Gunwharf Quays, Portsmouth, that did a really good beer battered haddock and, because I don’t do beer batter in fear of my frying oil’s longevity, I always go for it. Minted peas, house-made tartare sauce and a view of the harbour. When the food and the view complement each other, it makes it that little bit better.
What side is a must with your fish and chips?
I am a condiment king so I love sauces! I’m into my curry ketchup at the minute, so I’d go for a bit of that.
If you could open a fish and chip shop anywhere, where would it be?
Pompey with a sea view. Saying that, anywhere with a seaside view or river. Location is important and can be a great USP.
Do you have a favourite restaurant?
I used to love this Vietnamese restaurant in Winton called Pho Viet, which did these amazing crispy pancakes with prawns, fatty pork, bean sprouts, fresh chilli and coriander. It’s where I discovered sriracha chilli sauce. It was where my wife and I would go for a treat when we first started going out. It’s closed down now, sadly.
What is your go-to drink?
Far too open a question! There’s a drink for every occasion! I celebrate waking up in the morning with a black coffee, iced if I’m out and about as I can’t be waiting for it to cool when on the go. During a busy service, it’s hard to look past a Pepsi Max. I’m also partial to a pale ale – a cheeky Sierra Nevada is decent – and a mojito if out with the wife.
What dish reminds you most of your childhood?
Filled baguettes, specifically coronation chicken. I told my mum I liked the coronation chicken she made once and, in true mum fashion, she decided that I must have it all the time. I started making my own combos and fillings so I wouldn’t have the same thing. It’s where cooking started for me.
What is your guilty food pleasure?
Bread and butter. Dear me, what a rascal butter is. Slap that on some local baker’s sourdough, lightly toasted or as is, I’m not fussed.
What’s been your weirdest food combination?
I’ve enjoyed snails and frog legs in France, kangaroo in Australia, and horse steak here. If it’s meaty with a decent sauce, I’m happy.
What one piece of equipment would you love to purchase for your business?
I’d like a new frying range with more space to improve customer turnover speed on busy nights, but that would only work for Fridays and Saturdays, so I think a mobile van would be better so I can do events and party catering. Both would add value to the business, though.
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