Working in a fish and chip shop for years gives you a unique perspective on the beloved British takeaway. Two seasoned chippy managers, Elliot Short from Bennett’s Fish & Chips in Weymouth and Riccardo Chicarella from Ilario’s Fish and Chip shop in Kincardine, Scotland, share their insights, including the surprising truth about what they would – or wouldn’t – order.
It’s important to address a common myth, says Elliot, who points out that fish and chips are “much healthier than people realise!” He notes that fish contains essential fatty acids and is high in protein, but you can’t deny that they are calorific. His shops use high-oleic sunflower oil, which is rich in healthy monounsaturated fats that can help reduce bad cholesterol. “Compared to Chinese, Indian, or fried chicken takeaways, fish and chips now qualify as one of the healthier choices,” he asserts.
Riccardo Chicarella, who grew up in his family’s chip shop, adds another interesting fact: “People think that it’s the fish that takes the time to cook but in fact the fish basically cooks instantly, it’s the batter that takes the cooking time.”
When it comes to getting the freshest food, both managers agree on one thing: fish. Elliot recommends the large cod and chips at Bennett’s, noting that “they’re cooked to order every time, so you’re guaranteed the freshest possible meal.”
Riccardo emphasises the freshness at Ilario’s: “Fish! I can only speak for us as I know some chippies use frozen fish, but our fish is delivered fresh every single day and that, combined with fresh hand peeled potatoes, is the freshest you’ll get anywhere!”
While fish and chips are the stars, many chip shop menus in the UK also feature a variety of side dishes. You may think of sausages, chicken nuggets, mushy peas, or pickled eggs, but it’s another menu mainstay that the chip shop owners wouldn’t be caught ordering.
Riccardo said: “After basically growing up in a chip shop for 43 years, I can easily say the one thing I’d never order is spring rolls!
“There is nothing wrong with them in taste or quality but chip shop spring rolls are nothing compared to freshly made Chinese spring rolls so don’t expect the same.”
Elliot, surprisingly, says, “Honestly, nothing! If we don’t love it, we don’t sell it. Everything on our menu is something we’d happily eat ourselves – and I genuinely love all things fish and chips.”
You won’t find spring rolls on the menu at Bennett’s, but you can order another off-menu item there. Deep-fried chocolate bars are a divisive but popular request at Bennett’s, where they serve battered Mars Bars, Crunchies, and Twix, along with famous battered Creme Eggs at Easter.
However, Riccardo takes a firm stance: “We’ve never done them and never will! My dad didn’t and I won’t either.”
Beyond their surprising menu and ordering choices, both Elliot and Riccardo shared the one thing that truly surprised them during their time in the fish and chip industry.
Elliot was surprised by the success of deep-fried mackerel for their harbour-side mackerel baps. “Cooked in a light, almost tempura-style batter, it turned out beautifully – crisp, delicate, and full of flavour,” he recalls.
They now sell hundreds each week during mackerel season.
For Riccardo, the biggest surprise has been the enduring excitement of customers. “The one thing that surprised me from day one, all those years ago, was how excited people get to eat fish and chips. It’s like the first time all the time. For some people it’s quite nostalgic and they love the excitement of it.”