How did you get into the industry?
I got into the industry about 30 years ago when I was 17. Back then, I had a little seafood stall on Cromer seafront, selling shellfish on the beach. In 2007, a big sea surge came and completely destroyed the seafront it smashed everything up, including my building. After that, the council asked me if I wanted to put a new one there, and I asked if I could also do fish and chips. Things just grew from that point. We got busier and busier, and about 15 years ago, I had the idea of taking over the big Melbourne Hotel and turning it into a large fish and chip restaurant. That’s really when things took off.
What’s your favourite food?
It has to be fish and chips. When you get a good portion, it’s such a comforting, wholesome meal — proper comfort food.
Is there a food you won’t eat?
Not really! I’ll try anything once. I love my seafood and pretty much eat everything.
Where have you had the best fish and chips?
There’s a little place in my village called Buxton Fish & Chips. It’s quite old-fashioned, they still use beef dripping and keep the skin on the fish. It’s very traditional, and sometimes it’s nice to go back to that old-school style, even though we don’t cook that way ourselves.
What side is a must with your fish and chips?
Definitely curry sauce. I like the lighter, fruitier kind rather than the darker one. It just goes perfectly with the fish.
If you could open a fish and chip shop anywhere, where would it be?
It would have to be somewhere coastal. Fish and chips belong by the sea — it just fits. If I had to choose, I’d probably go for Great Yarmouth. It’s a great seaside town with a real mix of people, and it would appeal to everyone.
Do you have a favourite restaurant?
Yes, there’s a Thai restaurant in Norwich called Thailand. It’s been run by a chap called Richard for over 30 years. The knives and forks are golden, it’s like going back in time, and the authentic Thai food it serves is just amazing.
What is your go-to drink?
A glass of Pinot Noir is my go-to, but I also enjoy a pint of Guinness now and then.
What dish reminds you most of your childhood?
Mussels and smoked haddock. My grandfather had six fishing boats and when I was little, my Nana June would cook the fresh mussels he caught with smoked haddock in a white wine cream sauce. My grandad used to feed us all the mussels while sitting on his knee.
What is your guilty food pleasure?
Warm bread pudding with cream, again, it’s comfort food. I also love a good beef stew. I’m quite traditional like that.
What’s been your weirdest food combination?
I don’t think I’ve ever had anything that unusual. I’ve tried squid ink dishes, but I’m not a fan. The look of it just puts me off!
What one piece of equipment would you love to purchase for your business
We’re lucky to have most things we need, but I’d like a dehydrator. You can use it for things like crispy fish skin or drying scallop corals to make powders. They are little touches that take dishes up a level.
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