FASFA recently visited an Award-winning Fish and Chip Shop, to see how they are adapting to the forever-changing world.

We remain in times of economic downfalls and unprecedented challenges for us all. We believe many of these challenges can be overcome, but they will most likely last for the medium to long term. Therefore, it is important for the UK Fish and Chip businesses to adapt, drive tenacity, and innovation. And at FASFA we strive to remain close to the UK Fish and Chip sector, to assist and support as required.

 Julie Waites, Executive Director for FASFA:

 ‘I was recently invited to spend an afternoon at Millers Fish & Chip Shop in Haxby, North Yorkshire. With so many changes in the last few years, and I was keen to observe the changes back and front of house and get a feel for how the owners and their teams are adapting.

My first observation was the vibrant atmosphere, even before the shop opened. With a team of 40, half of whom were gearing up for the 1600 hours open time, everyone was passionate and willing to exchange conversation and detail their role for the shift. David Miller gave me a full tour of their premises, and my learning journey unfolded.

Everything was set up to ensure a consistent, high standard and efficient process flow from the raw materials entering the preparation area, portion control through to spot weighing, the front of house procedure and your fish and chips leaving the premises.

 Since the pandemic, unless customers are seated in the restaurant area, the orders are taken by click and collect, or from an ordering window. The website tells you how to download the app. If you live locally, a team of ‘runners’ are smartly kitted out with bikes and insulated rucksacks to deliver directly to your door.

Newly appointed Supervisor, Izzi, kindly took me through the ordering system, and huge screens placed around the preparation area show the orders and the progress, so no losing bits of paper or shouting across hot sizzling fryers. This was slick at another level.

 And a visit would not be complete without a sampling of their iconic dishes. The reduced menu did not disappoint, in fact it was amazing. After scampi, squid, and a cod light bite I had to decline a pudding. The fish was perfect, the batter melted in my mouth and the service exquisite.

 But the development of this business does not stop there. The owners and their team are always looking ahead for the next opportunity. Plans for this summer will include increasing the tapas offerings in their outside seating area, and pop-ups at events and town centres.

 I will be back soon, and after seeing the images of the tapas dishes, I can visualise being sat outside their shop on a summers' evening enjoying these immensely.

As an industry, we will continue to refute misleading headlines around the sourcing and availability of high quality, sustainable cod, and haddock in the UK. We will also continue to champion the fish and chip shops and their teams, who are working tirelessly to give us all a tasty treat we can rely on to cheer us up in these turbulent times.