30 Minutes With: Jayne Green, Lily’s @ Hornsea, East Yorkshire

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Lily's of Hornsea

How did you get into the industry?

My first taste of the fish and chip industry was when my parents bought the shop my mum had been working in on Flamborough Road in Bridlington. We helped out as kids doing the chips in the back, unfolding newspapers customers had fetched in or that my dad had got as returns from WHSmith. After a huge gap, I found myself looking for a part time job, which I got at Harpers of Wetwang, a well-known chippy in our area. It got taken over by Deep Blue and, although I had left by then, an opportunity arose later to purchase the chippy and I couldn’t refuse. My daughter Stacy, sister Belinda, and Christie, who all previously worked there, came back and we have rebuilt its reputation for quality fish and chips and value for money. For us all, winning the Fry Top 50 award was the icing on the cake.

What’s your favourite food?

A good carvery. You can’t beat roast beef and Yorkshire puds with plenty of vegetables. Plus, there’s no preparation or washing up to do!

Is there a food you won’t eat?

Sushi. It never looks appealing to eat raw fish.

Where have you had the best fish and chips? 

Ship to Shore in Bridlington, it’s our go-to place. Lovely fresh fish cooked to order with crispy batter then straight down to the seafront to indulge. There’s nothing better.

What side is a must with your fish and chips?

I tend to have gravy. I’m not a curry fan and peas, well, they vary from shop to shop so I stay clear of them unless they’re mine. 

Do you have a favourite restaurant?

Sonali Spice in Hornsea has to be my favourite. The staff are so welcoming, they always look after you, and the food and atmosphere are excellent.

What is your go-to drink?

It depends on what I’m eating but it’s either white Zinfandel or fruit cider.

What dish reminds you most of your childhood?

It has to be stew and dumplings. Super soft dumplings and a rich gravy – I can see it now. It’s a lovely family meal and a tradition that has been passed on.

What is your guilty food pleasure?

Fresh cream éclairs, doughnuts, meringues, I love them. I shouldn’t but they are a once a week treat!

What one piece of equipment would you love to purchase for your business?

I would love proper TV display menus to save climbing up to stick numbers on a price change!

If you could have anyone join your team who would it be? 

For a day, it would be Gino D’Acampo. What fun that would be as I’m a big fan. But permanently, it would be great to have my daughters back together frying again, especially Emma. She was a great frier and they are hard to come by now.

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