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Scottish Sun
01-08-2025
- General
- Scottish Sun
I tested best fish and chips in capital of British national dish – winner was succulent and flaky and only cost £10.50
Check out the ratings for all 22 fish and chip shops in Scarborough we put to the test NOBODY DOES IT BATTER I tested best fish and chips in capital of British national dish – winner was succulent and flaky and only cost £10.50 Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THERE are few things we Brits love more than fish and chips. And Scarborough, home to 93 chippies, knows that more than anywhere else. The seaside resort in North Yorks has more fish and chip shops per head than any other town or city in the country — 85.4 per 100,000 to be precise. Sign up for Scottish Sun newsletter Sign up 15 Tom Bryden put the UK's fish and chip capital to the test, trying out as many different establishments as possible Credit: Richard Walker So as a self-confessed fan of our national dish, I knew I had to pay it a visit. My mission? To find the best fish and chips in the fish and chip capital of Britain. My method? By trying as many establishments as I could in the town centre in one day. And along the way, I found out just how the chippy makes the meal like nowhere else — and why it's more important than ever to make a point of supporting your local. As it turns out, the dish had made quite the journey to end up in the UK. Sephardic Jews in 15th Century Portugal enjoyed traditional fried fish on the Sabbath. Cooking on the day itself was forbidden, so they would wrap the fish in batter to preserve it. But when they were banished in 1497, many fled to England, bringing the dish with them — and the tradition of eating it on a Friday soon caught on. By the Victorian era, fried fish was firmly established as a working-class staple, being cheap, nutritious and easy to ship across the country thanks to the arrival of the railways. 'Fried fish warehouses' even featured in the Charles Dickens classic Oliver Twist. Britain's £65 Fish & Chips So Big NO ONE Can Finish It Alone But the title of Britain's first fish and chip shop is hotly debated. A southerner may tell you the first one was opened in Bow, East London, by a Jewish immigrant called Joseph Malin in about 1860, while a northerner might claim it was John Lees, who opened a market stall in Mossley, Lancs, around 1863. Wherever that marriage of fried fish and fried chips was first made, it wasn't long before there was a shop on just about every corner. The dish even escaped rationing during World War Two. 'Prices are rocketing' 'It just worked so well, and it's great nutrition,' says Andrew Crook, President of the National Federation of Fish Friers. The numbers don't lie either. According to UK Fisheries, UK fans scoff around 382million meals from chippies every year and spend £1.2billion on fish and chips annually. Even Queen Elizabeth was a devotee — although she didn't eat fish off a newspaper, instead preferring haddock cut into small squares and covered in breadcrumbs. So how did we come to love fish and chips so much? 'It's a comfort thing,' reckons Andrew. 'People go on holiday, and the first meal they have when they get back is fish and chips. 'Everyone has their favourite chippy — you see so many arguments on social media about which one's better than the other. But as long as it sells and people love it, you're doing alright.' But the good old fish and chip shop is under threat. Although there are still more than 10,500 shops left in the country, they now find themselves under pressure just like other small businesses. 15 Fish and chips shops are under pressure from many different market factors in 2025 Credit: Richard Walker 'Fish prices are rocketing, while staff wages and national insurance contributions have increased,' says Raymond Fusco, a third-generation fish fryer and the owner of Winking Willy's, a fish and chip shop right on the harbourside in Scarborough. He adds: 'Gas price increases were massive too, because of the Ukraine war. All that has to be taken into account.' Reduced cod fishing quotas in recent years have also driven costs upwards. But despite these challenges, Raymond still feels confident about the future. He says: 'The good shops will continue to thrive. You can't imagine a Britain without fish and chips.' Andrew, meanwhile, wants the Government to recognise the problems smaller shops face. He says: 'We've got a great product and people rightly love fish and chips. 'We just need the Government to start engaging with this more closely, because if they don't I fear for many small businesses.' But to really understand fish and chips, I would have to get behind the counter and find out how it is made. Raymond explains the vital parts of the process. The oil will soak in if the batter is too thin — and chips must always be at least double fried. When it comes to the fish, keeping the oil clean is what matters most, and it must be regularly sieved to remove scraps and impurities. 15 Tom was invited behind the scenes to check out how fish and chip shops operate Credit: Richard Walker 'Crispy on outside' It's also why what you get down the chippy is so different to what you get in pubs. Raymond reveals: 'We always say, the busier we are, the better the fish, because you're constantly turning over the oil. 'Pubs don't generally do the same amount of volume.' I was now ready to go back to the customer side of the counter and see what Scarborough had on offer — but what should I be looking for in good fish and chips? Andrew, who also judges the National Fish and Chip awards, says: 'You want to be looking at the batter first. 'I'd always break a fish in half and make sure it's not too gooey underneath. You want a nice thin batter that's crisp, and you want a little bit of lift on it, usually a bit spiky.' Haddock rather than cod is the preferred offering in Scarborough, but a good fish will always be ice white and flakey. And for the chips? Andrew says: 'Crispy on the outside and soft in the middle.' But he added that as it was new potato season, they would likely be on the softer side. For these reviews, I have taken into account flavour and value for money to give each a mark out of ten. Here, I reveal what happened when I put Scarborough — and my arteries — to the test. Winking Willies: £10.50 15 Family-run Winking Willies stood out with terrific taste to score a 9/10 rating Credit: Richard Walker THE batter at this family-run shop certainly delivered a great crunch. The chips also had a good amount of softness on the inside without sacrificing the bite on the outside – no doubt thanks to the fact it is cooked in beef tallow. But it was the fish itself that really stood out, with a succulent flavour and great degree of flakiness. SCORE: 9/10 Harbourside: £11.20 15 Harbourside charged a high price, and thankfully the taste was worth it Credit: Richard Walker Like Willy's, this takeaway on the far end of the seafront also keeps things traditional by frying everything in beef dripping. Taste wise, it's worth it, and the chips had a great colour. I was also impressed by the size of the fish – though at £11.20 I wouldn't expect anything less. The fish was slightly greasy, but the batter was crisp. SCORE: 7/10 The Anchor: £11.30 15 The Anchor has featured on television and the portion sizes were impressive Credit: Richard Walker WITH it featuring on TV's The One Show, I went into The Anchor with high expectations – and it almost met them. The portion size was good, and there was clean separation when I broke away the fish, indicating good batter. But I found the chips to be somewhat undercooked with too much fluff – though having beers on draught almost made up for it. SCORE: 6/10 Bamford's: £10.60 15 Bamfords had a unique taste, leaving the fish skin on - which won't be for everyone Credit: Richard Walker THIS small shop on the front had one of the best coloured chips on offer. The fish also delivered on taste. In its favour, for me, was the fact that the skin was still left on. Though I can appreciate not everyone is a fan of this, I think it adds a nice variety to the flavour, especially when you're tucking into it by the sea. SCORE: 7/10 Tunny Club: £8.95 15 The Tunny Club had another unusual approach, serving a fish and chip wrap Credit: Richard Walker I WAS impressed by this award-winning takeaway's unique twist on the classic dish – a fish and chip wrap, featuring battered haddock, chips, and tartar sauce all bundled together. It came in at a very reasonable price, and I was pleasantly surprised by the innovation, which made a pleasant change from your usual takeaway tray. SCORE: 8/10 Fish Pan: £9.85 15 Old-school seafront restaurant The Fish Pan drew a mixed response from Tom Credit: Richard Walker Established in 1960, this old-school seafront take- away unfortunately left me disappointed. I enjoyed the chips, and the batter looked and tasted good, too. However, the fish itself was far too greasy for me to enjoy, and was too tough as well, lacking the flakiness I had been told by the experts to be on the lookout for. SCORE: 5/10 Papa's: £10.18 15 Boasting to be Britain's Best Fish and Chips, Papa's did not quite live up to the claim Credit: Richard Walker SITTING in a prime position on the seafront, a giant sign announces this as Britain's Best Fish and Chips. Unfortunately, it wasn't on the day I visited. Although the chips were decent, the fish was oily and not as good as many of the others nearby. But at £10.18 for a regular meal, it was one of the better value shops along the front. SCORE: 5/10 Carol's Plaice: £9 15 Carol's Plaice is hidden away from the seafront and was once visited by a top soap star Credit: Richard Walker A FEW streets away from the beach in a more residential area, this small family-owned shop is not chasing the tourist crowd – but it offered plenty of bang for my buck. The chips were generously portioned and the batter was a standout. It's no wonder that Gary from Coronation Street – actor Mikey North – once paid a visit. SCORE: 8/10 Rennards: £9.15 15 The fish outperformed the chips at town centre restaurant Rennards Credit: Richard Walker THE offering from this town centre chippy was a decent size for the price, and the fish itself was tasty. The batter wasn't too bad either, though it could have done with crisping up a little bit more. Unfortunately, the chips were the let-down here, as they were pale, undercooked and overall of poor quality. SCORE: 5/10 Wackers: £10 15 There were no complaints with taste at Wackers, despite the very untraditional looking store Credit: Richard Walker THE understated plain brick frontage of this takeaway just off the main shopping street didn't fill me with buckets of hope. But at a tenner a portion, I couldn't complain. The batter had a good golden colour to it, and the chips tasted great with a lovely crispness on the outside. Top whack! SCORE: 8/10 North Bay Fisheries: £12.50 15 There was a queue for North Bay Fisheries despite the price, and the taste showed why Credit: Richard Walker THE large queue snaking out of the door proved why this establishment, situated on the opposite side of town, is one of the highest-rated chippies in Scarborough. The batter and chips all scored top marks, and the fish was tasty too with a more meaty texture. By far the most expensive takeaway I visited but the portion size was very generous. SCORE: 9/10 Catch 55: £10 15 Catch 55 delivered on taste, and could have scored higher with a bigger portion Credit: Richard Walker JUST one road back from the seafront, this smart establishment offered a regular meal for a reasonable tenner. The batter was some of the best I'd had, and the fish was also tasty. But although the chips were great, they were let down by the fact that there were not as many in my box as other shops had served me. SCORE: 7/10
BBC News
24-06-2025
- Business
- BBC News
Are traditional fish and chips at risk?
It's a typically British tradition, especially if you go to the seaside, but some chip shop owners say the future of fish and chips is at risk. It's because cod and other seafood is getting more expensive. One chip shop owner told the BBC that just five years ago his regular cod and chips cost £8 but it's now £ National Federation of Fish Friers said the price rises were due to tight quotas, which are rules about the amount of fish allowed to be caught. The government said changes in food prices were "driven by a number of factors". Andrew Crook, president of the National Federation of Fish Friers, said: "We are in a situation currently where the price we need to sell fish and chips for needs to increase just as consumers have less money in their pockets."Fish and chips still compares well to other food options out there," he added.A government spokesperson said it was "backing coastal communities and the fishing industry by investing £360m, helping to secure the future for the next generation of fishers"."Changes in food prices are driven by a number of factors such as import prices, manufacturing costs and exchange rates, and we closely monitor this."
Western Telegraph
07-06-2025
- Business
- Western Telegraph
Dolphin Fish & Chips in Pembrokeshire wins top award
Dolphin Fish & Chips in Goodwick earned the title after receiving the National Federation of Fish Friers (NFFF) Quality Accreditation, which recognises excellence in product quality, hygiene, and customer service in the fish and chip industry. The accreditation follows a detailed virtual inspection by an NFFF-approved assessor, who reviewed the shop's staff training, equipment, frying skills, and overall cleanliness. A spokesman for Dolphin Fish & Chips said: "We are delighted to gain our place in the scheme. "To be recognised as one of the top fish and chip shops by the NFFF is indeed an honour and a credit to our hardworking staff, who I would like to offer my sincere thanks for their continued hard work and efforts to maintain our excellent reputation. "I would personally like to thank all our customers, new and old. "The support and encouragement they have offered has been great. "It has motivated us to maintain our high standards which have been recognised with this accreditation." Andrew Crook, president of the NFFF, said: "The NFFF Quality Accreditation scheme is extremely comprehensive. "Food safety is a key area that we examine together with other key aspects of the business including the preparation and cooking equipment, to the management of paperwork and the traceability of fish. "'Dolphin Fish & Chips' clearly takes pride in where it sources its fish and potatoes from. "Achieving the NFFF Quality Accreditation provides reassurance to customers that they are being served cooked food using high-quality ingredients." The accreditation is valid for one year and can be renewed only if standards are maintained, as verified by follow-up assessments.
Daily Record
05-06-2025
- Daily Record
Coastal Scottish town famous for iconic chip shops and birthplace of deep fried Mars bar
A small town on the Aberdeenshire coast with just over 11,000 residents is home to four chip shops, two of which rank among the UK's top 40 Friday, June 6, marks National Fish and Chip Day, with fans across the UK urged to celebrate this iconic British dish. From Shetland to Cornwall, people will be tucking into a humble 'chippie' meal to mark the occasion, or simply because it's Friday. For fish and chip lovers in Scotland, one town stands out as the ultimate destination: Stonehaven, on the stunning Aberdeenshire coast. Despite its modest population of just over 11,000, Stonehaven boasts four c hip shops serving locals, tourists, and daytrippers alike. Impressively, two of these were named among the UK's top 40 by the National Federation of Fish Friers, Scottish Daily Express reports. Redcloak Fish Bar and Carron Fish Bar both earned spots on the list, with judges praising the quality of their fare. Redcloak, located away from the famous harbour, is celebrated for its particularly tasty fish, while the Carron claims to be the birthplace of the legendary deep-fried Mars bar, though it was known as Haven Chip Bar at the time. According to Google, the Carron shares the top spot in the town with Bay Fish and Chips, a firm local favourite boasting more than 90 awards over the years. Even Meyden, the lesser-known chippie, holds an impressive 4.2-star rating with many glowing five-star reviews. Aberdeenshire itself is a haven for chip shops, with six of Scotland's top ten outlets, as ranked by the National Federation, located in the region or nearby Aberdeen. Stonehaven offers much more than excellent fish and chips. Its beach, a blend of sand and shingle, was honoured with a Keep Scotland Beautiful award earlier this year for its cleanliness, facilities, and accessibility. The lively harbour invites visitors to take a stroll to burn off those calories, while the Stonehaven Tolbooth Museum on the quayside provides a glimpse into the town's history. Not far away, the dramatic ruins of Dunnotter Castle perch atop a 160-foot rock, creating one of Scotland's most iconic images. The cliffs surrounding Stonehaven are home to tens of thousands of seabirds, and the town comes alive during the famous Stonehaven Fireballs event, which rings in the New Year with a fiery spectacle. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. 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. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. Located about 15 miles south of Aberdeen, Stonehaven can be reached by car from Glasgow or Edinburgh in roughly two and a half hours. Meanwhile, Scotland's favourite fish and chip shop was recently crowned in the eagerly awaited Deliveroo Restaurant Awards. Sea Salt and Sole, with four locations across Aberdeen and Aberdeenshire, in Dyce, Bridge of Don, Cove, and Ellon, claimed the title of Best Fish and Chips in Scotland 2025. Known for using freshly caught fish and locally sourced ingredients, Sea Salt and Sole has won over foodies with its signature double-cooked chips, which perfectly complement many dishes. The menu changes with the seasons, with careful attention given to everything from the potato varieties to frying temperatures.
Telegraph
25-04-2025
- Business
- Telegraph
The best cod and haddock alternatives for your fish supper
At Harrison's in Oxford, a sign greets customers coming for a fish supper. 'To cod or not to cod?' it reads, before suggesting 'one of our delicious alternatives'. A chart displays the regulars – cod and haddock – but below are a number of options. Hake is advertised as 'a mild and slightly sweet-tasting white fish, similar to cod or haddock, slightly firmer flake, but great sustainable alternative.' It also shows plaice, hoki, rock salmon (also known as huss, it's 'not as flaky as cod but has a mild, sweet-taste'), calamari and scampi. Owner Ryan Harrison, who opened the award-winning chippy in 2021, says cod and haddock are by far the biggest sellers. But other fish are slowly making inroads. Harrison sells up to 10 species each day, which might include fillets such as hoki or plaice. 'It's still very small, but people that have ordered rock salmon, for example, are reordering it, because they like the taste. Hake is similar to cod, but a lot of people don't like to change from something they've always had.' Perhaps customers are less resistant than he thinks – M&S reports that sales of hake are up 125 per cent on last year, a sure sign that the gap is narrowing. Soaring cod prices Chip shop owners like Harrison are coming to terms with the environmental impact of overfishing. Cod prices reached their highest level ever late last year, forcing some chippies to remove it completely. The war in Ukraine, climate change and lower quotas due to declining stocks – which are largely fished by Norwegian and Russian firms – have all been blamed. This has encouraged operators to look for other options, often more sustainable species caught in the UK. Harrison was part of a delegation led by Andrew Crook, president of the National Federation of Fish Friers, which visited Newlyn in Cornwall to meet Cornish fishermen. It spurred him to trial alternatives, and though he says cod and haddock will always be top choice, the fortune of alternatives is rising. With cod prices soaring, they are not always more expensive. Harrison sells haddock for £7 and cod for £8. Rock salmon is £8, hake £8.50, Cornish haddock £9.50. All are roughly the same size. Creatures of habit Britain likes to think of itself as a seafood-loving nation – witness the prominence of fishermen in the Brexit debates – but in truth it isn't. We eat a narrow range of species, 80 per cent consisting of the big five: cod, haddock, salmon, tuna and prawns. Much of our seafood, some of the best in the world, gets exported. Enjoying langoustines and scallops in a sunny Spanish resort? Chances are they came from Britain. Britain's cooks, from chip shop owners to Michelin-starred chefs, hope to reverse the situation. Last month, The Caterer announced there has 'probably never been a more interesting time for seafood in this country'. Branching out One restaurant working closely with environmentally conscious fishermen is Beach House Falmouth. It has a long-established relationship with Ned Bailey, who has fished Cornish waters for decades. For Bailey, it is crucial chefs – and customers – broaden their horizons. 'It puts less pressure on the stocks of 'favourite' fish and shellfish, which is great for helping sustainability but also increases demand for less popular species, which would hopefully increase the price fishermen get for it,' Bailey says. Beach House Falmouth's head chef Jack Frame enjoys the challenge. 'It's important to push people out of their comfort zones, it's better for conservation but also just exciting to try new things.' Frame says hake is popular, while monkfish and gurnard appeal to those seeking 'firmer and meatier' fish. For fish and chips, Frame has used mullet, hake and sole. 'Luckily these are easier sells, as it's battered.' Not everything is a hit. Some find cuttlefish, similar to squid, 'a bit scary', although Frame cooks it into familiar classics, like a cuttlefish ragu, and guests 'always end up loving it'. Championing the underdog Jack Stein, chef director at the renowned seafood restaurant group founded by his father, Rick, has long championed more obscure species. Last year, he launched an 'Unsung Seafood Species' campaign promoting lesser-known and underappreciated seafood, including cuttlefish, cockles, whelks, megrim sole, razor clams and more. Stein recommends hake, coley and ling instead of cod and haddock, and oily mackerel over tuna – though only if it's caught with a line and hook. Red mullet and gurnard, both 'sweet and delicate', are also favourites of his, while the little-known and 'absolutely delicious' weever fish 'deserves more recognition in the UK' despite its venomous spines. 'Fortunately, our guests tend to be seafood enthusiasts, open to exploring new flavours,' he says. In London, renowned Borough Market seafood restaurant Applebee's relaunched in February and executive chef Frankie van Loo is committed to expanding Britain's repertoire. 'Lots of people might not realise their usual favourite suspects aren't always available from UK shores, and that we're in danger of overfishing certain species.' Aside from classics – think dover sole meunière and fish and chips – van Loo aims to educate customers about seasonality, why certain fish shouldn't be caught during spawning periods, and how widening our choices allows stocks to replenish. Following the Cornwall Good Seafood Guide, van Loo opts for the likes of monkfish and sea bream. 'We know scallops, sea bass, tuna, prawns and salmon will sell, it's what people know. We try to balance our menu with a combination of these fish and some lesser-known varieties such as red mullet, gurnard, cuttlefish and whiting.' Currently, a butterflied red mullet in bouillabaisse sauce is popular, and the chef hopes to swap cod and haddock for other species for fish and chips, such as whiting and pollock. Diversity is key Seth McCurry, UK & Ireland senior commercial manager at the Marine Stewardship Council, says: 'Diversifying the types of fish we eat is important because by eating different types of fish and seafood, we're spreading out the demand, giving some species a break and encouraging fishers to catch a wider variety. This helps make sure we aren't putting too much pressure on any one particular species.' McCurry says 37 per cent of global fish stocks were overfished in 2024, but the volume of pollock and hake sold has increased, while brands like Birds Eye are diversifying their ranges, including the little known silver smelt. Getting people to switch isn't always easy, says Ben Champkin, chef patron at Catch at the Old Fish Market in Weymouth. The likes of herring and sprat have a 'distinctive, robust taste' and oily texture that some find overpowering. Their appearance can also be less appealing than more familiar trout or cod, says Champkin. Back in Cornwall, Bailey would like to see more Britons eating spider and velvet crab, which mostly are shipped to Spain. 'Post-Brexit costs have made exporting much more expensive, so a lot of smaller firms have ceased exporting.' Eating a wider range of seafood is not only environmentally beneficial, it can help British fishermen, too. Four recipes to try Hake Pollock Mullet Cuttlefish
