Two of Sussex’s variety of fish and chip takeaway shops have been listed among the UK’s top 50.

Churchill’s Fish and Chips in Kingfisher Drive, Eastbourne, and Harbour Fish and Chips in The Parade, Felbridge represented Sussex among the best fish and chip takeaways in this year’s Fry Awards.

The awards list the 50 best takeaways for the classic seaside dish.

Shockingly, none of Brighton's wide range of fish and chip shops made the list, with no restaurants from Sussex featuring in the award’s top ten list of best fish and chip restaurants.

The Argus: Harbour Fish and Chips in Felbridge was one of only two places in Sussex to feature in the top 50 list this yearHarbour Fish and Chips in Felbridge was one of only two places in Sussex to feature in the top 50 list this year (Image: Google Maps)

Marking its 11th year, the Fry Awards judged the country’s chippies in a series of mystery visits, considering the standard of food, customer service and marketing.

Visits by judges go unannounced as they secretly scrutinised aspects of restaurants and takeaways across the UK, including the cleanliness of the location, value for money and ease of ordering.

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Reece Head, the competition’s organiser, said: “Our awards are a testament to the hard work, dedication and commitment these operators put into running successful businesses.

“We’re seeing shops introduce vegan and gluten free options to appeal to a wider customer base, install self-service kiosks and develop online ordering apps to make serving easier, invest in new frying equipment to produce better quality fish and chips and embrace social media to engage with and reach more customers.

“The businesses that make up our 50 best fish and chip takeaways and ten best fish and chip restaurants represent the best in the industry.

“They are pushing forwards while not losing sight of what makes the chippy so engrained in British culture – high quality, value for money food with great customer service and inviting surroundings.”


Mr Head acknowledged the difficult situation some chip shops have faced in recent years, with rising energy, labour and ingredient costs.

“It’s not easy, but operators are working harder and smarter, staying ahead of changing tastes and behaviours and adapting accordingly,” he said.

Brighton’s chippies should not feel too disheartened, as applications for next year’s Fry Awards open next month.