Latest news with #A-StarWasteManagement
Dublin Live
2 days ago
- Business
- Dublin Live
'I worked in a chipper for years - there's one thing I'd never order'
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info The Irish have a grand tradition of hitting the local 'chipper' for a Friday night treat, with anything from a classic fish supper to a battered sausage on offer from the plethora of takeaways across the country But have you ever wondered what goes on behind the counter of your beloved chip shop? Jordan Luxford has. Having spent five years working his way through various chip shops, he's clued up on the secrets of the fryer and has some choice advice on what to steer clear of on the menu. Now steering the ship at A-Star Waste Management, Jordan has spilt the tea on how things tick in the world of classic fast food from his time flipping fish and chips, Irish Mirror reports. Opening up about frying practices, Jordan revealed: "Most people wouldn't know that after we cook battered products in our oil, we would follow it with a batch of chips,". He explains this smart technique helps clean out any lingering bits of batter from the oil. As a former chef slinging everything from savoury staples to battered sweets into the fryer, Jordan admits there's far more variety than just the usual cod or haddock – even chocolate bars get a dip. But based on his insider experience, there are certain items he wouldn't touch today. He said: "I would never order a fried beef burger! If you want a decent burger, get it from a shop with a hot plate to cook it on." The staff are more than happy to cook up something straight from the fryer, as one employee shares: "If you want a freshly cooked item go for something that isn't in the glass top under the lights but we would cook anything fresh if a customer asked anyway." And just wait until you get a load of the quirky indulgence causing a stir - fried chocolate bars! "Fried chocolate bars have always been popular too. We would usually cook them for free alongside an order and as we wouldn't have the chocolate bars in stock, the customer would be asked to bring them with them and we would cook them at the same time as the rest of their order." But the chippy experience isn't all oily sizzle and batter; beyond the fryer, there's a lot more effort involved. An owner lifts the lid on the gruelling behind-the-scenes work: "The amount of preparation time needed to get everything ready before opening was a huge surprise! It takes hours to cut a Friday night's fish and even more hours to peel, inspect and cut 20 bags of potatoes. Prep for a Friday night, opening at 5.30 pm would start at 10 am." So, the next time you wolf down your chips in no time at all, remember the intense labour that's gone into it - a tip of the hat to those unsung heroes at the counter. Join our Dublin Live breaking news service on WhatsApp. Click this link to receive your daily dose of Dublin Live content. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. If you're curious, you can read our Privacy Notice. For all the latest news from Dublin and surrounding areas visit our homepage.
Daily Record
3 days ago
- General
- Daily Record
Chippy secrets revealed as chip shop worker opens up on one item he'd 'never order'
We may have thousands of chippies to choose from across the UK - but what's really happening behind the fryer? One chippy worker has now shared all, including what he'd stay clear of. A former chip shop worker has opened up on what really goes on behind the fryer, including the one item he'd never order and the unexpected sweet treat customers love. Most Brits love a Friday night chippy tea - keeping the tradition of our 'national dish', fish an chips, alive. Whether you're team scampi or battered sausage, there's no shoratge of choice, with more than 10,000 specialist shops across the UK, reports the Mirror. While most of us are quick to get stuck in, few know what really happens behind the counter. However, Jordan Luxford does and he's not shy about spilling the secrets. After five years working in chip shops across the country, Jordan - who now runs A-Star Waste Management in Sussex - has shared the secrets he learned from life behind the counter. Offering insight into the frying process, Jordan said: "Most people wouldn't know that after we cook battered products in our oil, we would follow it with a batch of chips." According to Jordan, this helps get rid of the tiny batter fragments that linger even after sieving. From flaky cod to deep-fried mars bars, just about anything goes in the bubby pots of your local chippy. However, ex-Wimbledon chef Jordan Luxford says not everything is worth the risk, and there are a few things he now swerves completely after years on the fryer frontline. "I would never order a fried beef burger! If you want a decent burger, get it from a shop with a hot plate to cook it on." He told the Express. "If you want a freshly cooked item go for something that isn't in the glass top under the lights but we would cook anything fresh if a customer asked anyway." But there is a special treat, customers tend to love Jordan explains "Fried chocolate bars have always been popular too. We would usually cook them for free alongside an order and as we wouldn't have the chocolate bars in stock, the customer would be asked to bring them with them and we would cook them at the same time as the rest of their order." Aside from cooking methods, there are other aspects of life behind the scenes of British chippies that fans of the beloved takeaway trade may find surprising. According to Jordan, a significant amount of effort goes into preparing the menu items that dominate fish and chip shops, especially the fries. The business owner explained: "The amount of preparation time needed to get everything ready before opening was a huge surprise! It takes hours to cut a Friday night's fish and even more hours to peel, inspect and cut 20 bags of potatoes. Prep for a Friday night, opening at 5.30 pm would start at 10 am." A meal that we scoff down in 20 minutes takes hours just to prep. With this revealed, we may start to appreciate the chip shop staff more.
Irish Daily Mirror
3 days ago
- General
- Irish Daily Mirror
'I worked in chipper for 5 years - there's one item I'd never order'
Irish people are well known for their love of a Friday night treat from the local 'chipper'. Whether it's a fish supper or a battered sausage that tickles your fancy, you're spoilt for choice with thousands of take away restaurants throughout the country. But do we ever stop to ponder what goes on behind the scenes of our favourite fry-ups? Jordan Luxford certainly does. With a five-year stint across various fish and chip shops under his belt, he's picked up nifty tricks and has some stern advice on what to give a miss when ordering. Now at the helm of A-Star Waste Management, Jordan has decided to spill the beans on the inner workings he witnessed first-hand while serving up this classic fast food. Lifting the lid on frying techniques, Jordan shared: "Most people wouldn't know that after we cook battered products in our oil, we would follow it with a batch of chips," reports the Mirror. This, he explains, is a clever way to cleanse the oil of tiny batter bits that stick around even after straining. With a vast array of items tossed into those sizzling vats, the ex-chef pointed out that there's plenty more variety than just standard cod and haddock – even sweet treats like chocolate bars make the cut. Yet, from his time in the trenches, there are specific dishes Jordan steers clear of nowadays. Telling the Express, he stated plainly: "I would never order a fried beef burger! If you want a decent burger, get it from a shop with a hot plate to cook it on." The staff are more than willing to whip up a fresh delight as one worker dishes: "If you want a freshly cooked item go for something that isn't in the glass top under the lights but we would cook anything fresh if a customer asked anyway." And wait till you hear about the unique treat that has folk talking - fried chocolate bars! "Fried chocolate bars have always been popular too. We would usually cook them for free alongside an order and as we wouldn't have the chocolate bars in stock, the customer would be asked to bring them with them and we would cook them at the same time as the rest of their order." But it isn't just about frying up grub; turns out there's more to chippy life than meets the eye. The graft that goes into prepping the beloved menu is hefty, with one owner revealing: "The amount of preparation time needed to get everything ready before opening was a huge surprise! It takes hours to cut a Friday night's fish and even more hours to peel, inspect and cut 20 bags of potatoes. Prep for a Friday night, opening at 5.30 pm would start at 10 am." Next time you're demolishing your chip supper in record time, spare a thought for the hard graft that's gone into it - hats off to the unsung heroes behind the counter!
Daily Mirror
3 days ago
- Business
- Daily Mirror
'I worked in fish and chip shops for years - one thing I would never order'
We may be spoilt for choice with the number of chip shops in the UK, but what really goes on behind the counter? One chippy worker has now shared all, including item he would never order Most Brits love a Friday night treat from the local chippy - keeping the tradition of our 'national dish', fish and chips, alive. Whether you're craving scampi or a battered sausage, there's no shortage of choice, with over 10,000 specialist shops across the UK. But while we're quick to tuck in, few of us know what really goes on behind the fryer. Jordan Luxford does. After five years working across various fish and chip shops, he picked up all the tricks of the trade while giving us a warning about what he would never order. Now running A-Star Waste Management in Sussex, Jordan has shared the secrets he learned from life behind the counter. Offering some insight into the frying process, Jordan divulged: "Most people wouldn't know that after we cook battered products in our oil, we would follow it with a batch of chips." According to Jordan, this helps get rid of the tiny batter fragments that linger even after sieving. Regarding the diversity of cooking in those bubbly pots, the former Wimbledon chef revealed that it's fair game, from traditional cod and haddock to confectioneries like chocolate bars. But having been on the frontline, there are certain items Jordan avoids at all costs now. "I would never order a fried beef burger! If you want a decent burger, get it from a shop with a hot plate to cook it on." He told the Express. While this tends to be common knowledge because, who really goes to a chippy to order a beef burger? Well, at least if you have previously - you may change your mind now. "If you want a freshly cooked item go for something that isn't in the glass top under the lights but we would cook anything fresh if a customer asked anyway." But there is a special treat, customers tend to love Jordan explains "Fried chocolate bars have always been popular too. We would usually cook them for free alongside an order and as we wouldn't have the chocolate bars in stock, the customer would be asked to bring them with them and we would cook them at the same time as the rest of their order." Cooking methods aside, there are other aspects of life behind the scenes of British chippies that fans of the beloved takeaway trade may find surprising. According to Jordan, a significant amount of effort goes into preparing the menu items that dominate fish and chip shops, especially the fries. The business owner explained: "The amount of preparation time needed to get everything ready before opening was a huge surprise! It takes hours to cut a Friday night's fish and even more hours to peel, inspect and cut 20 bags of potatoes. Prep for a Friday night, opening at 5.30 pm would start at 10 am." A meal that we scoff down in 20 minutes takes hours just to prep. With this revealed, we may start to appreciate the chip shop staff more
