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.
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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
