Stephen Peel, a 62 year old fish and chip aficionado, has dedicated over a year to taste-testing the offerings of 120 chippies across Britain, culminating in his revelation of the top five. For 15 months, Stephen has been on a quest, frequenting two chippies each week in pursuit of the ultimate British fish and chips experience.
His ‘Chippy Tour’ was more than just an indulgence; it was a crusade to honour the iconic British meal that he believes is under threat as many shops struggle with escalating expenses. Throughout his journey, Stephen meticulously rated each establishment out of five, taking into account not only the quality of the food but also the level of customer service, hygiene, and presentation.
The Green Lane Chippy in Leigh, Lancashire, emerged as the champion in Stephen’s rankings, while The Old Forge Cafe in Bugle, Cornwall, secured the runner-up spot. Stephen, who hails from Penketh, Warrington, expressed his enduring passion: “I’ve tried quite a lot of chippies so far on this journey but it has never gotten old – I still look forward to eating them every single time. I just love a good old traditional fish and chips – there is nothing that beats it for me.”
He elaborated on his review criteria: “There’s a lot that goes into getting a five star review – I also put a lot of pride into giving them. All aspects of the experience affect the score – for instance how friendly the staff are as for me manners are important.”
Stephen is meticulous about the atmosphere of a chippy, telling the Mirror: “How the shop is presented is also something I look out for too as I want to feel comfortable and welcome when I’m inside. Also those who sell other meals, like kebabs and pizzas. If the love for fish and chips doesn’t come first then it may affect the score,” reports Bristol Live.
Determined to keep the tradition of Britain’s cherished chip shops alive, Stephen explains: “I’m sharing the joy and the history of these iconic places – I want to do it right.”
He believes a chip shop must be outstanding to earn a five-star rating, suggesting it should be worth travelling to on its own.
Stephen comments on regional price discrepancies, noting: “On average nationwide it costs around £10 for a meal – up north it is a little bit cheaper as you normally pay £8 in my experience. But further down south you are looking to pay double the northern price.”
The impetus for his gastronomic adventures was sparked by the unfortunate demise of his wife’s hair salon due to fierce competition, which made him ponder other businesses under similar threat. Reminiscing, Stephen disclosed, “It got me thinking, this surely can’t be the only business being affected. Fish and chips has always been my favourite since I was a lad.”
Stephen’s investigation into the British chippy scene revealed a shocking drop in numbers, plummeting from 30,000 to just about 10,000 in 30 years, with many facing closure due to soaring costs. He disclosed: “Soon enough I found out that their numbers had decreased massively over the last 30 years from 30,000 to around 10,000. It has become increasingly difficult for them to stay open with the rising prices.”
In an effort to reverse this decline, he initiated The Chippy Tour, a project aimed at honouring the beloved fish and chips and keeping the tradition of a quick chippy visit alive.
His journey led him to Mathews Chippy in Grimsby, Yorks, which boasts the title of the nation’s most affordable chippy, offering a meal for a mere £3—a price Stephen believes deserves far more recognition.
When it comes to the perfect fish and chips, Stephen has clear criteria: “There is a freshness to the fish with no discolouration – for me it doesn’t matter if it is cod or haddock. I have no preference on the colour of the batter but as long as it isn’t soggy underneath you are all good.”
He insists on pristine presentation and quality: “It has to look fresh and clean – when you break open the batter there should be a sweet earthy smell. For the chips you are looking for the light golden colour.”
The ideal chip texture is also crucial for Stephen: “They need to be a little plump while crispy on the outside but not too firm in the middle but also not too overly soft – you are looking for the sweet spot.
“Finally I prefer it to cooked in beef dripping and not seeded oil – the flavours are much better this way.”
Stephen’s top five UK chippies:.
