Brighton chippy owner on what makes perfect fish and chips

David Roberts, owner of Little Jack Fullers in St James’s Street in Brighton, said that fish and chips make up the culture of the city as a seaside resort, with many places passed down from generation to generation.

However, David said that many chip shops are feeling the pinch due to the choppy economic waters, with vinegar brand Sarson’s and the National Federation of Fish Friers projecting that over half of the country’s chippies could close by 2025.

He said: “Costs have risen over 65 per cent for fish and chip shops in the last three years. We have had oil, energy, packing, transport and fish costs nearly doubling and with energy costing four times more.

“All businesses are feeling the pinch in the industry and are searching for ways to keep their doors open.”

David said that his business has been forced to increase prices but has worked to keep their dishes as affordable as possible.

“We have kept our OAP special the same price throughout to protect the most vulnerable in our community and work actively with old peoples’ homes and charities year round,” he said.

Little Jack Fullers in St James's Street (Image: Sarson's)

With this in mind, David said it is more important than ever for people to back their local chippie.

He said: “Sarson’s has pinpointed that people only need to visit their local fish and chip shop two more times per year to help keep fish and chip businesses afloat.

“It’s great to know there’s such a simple way for people to get involved and help protect our nation’s much-loved dish.”

Although the range of diverse options for meals out has grown, people are still visiting their local fish and chip shop but experimenting beyond the traditional chippy tea.

He said: “In recent years, we’ve found that people’s fish and chip orders have expanded. Whilst many adore the traditional chippy tea, people are experimenting more with their choices and demanding more creative flavours to satisfy their palate.

“We’ve seen a huge increase in customers ordering plant-based options and we’ve developed a menu to cater for these changing tastes.

“Our customers love our memorable specials, including the Bimini Bon Blossom - a delightful vegan tribute to the Drag Race UK star consisting of a beer-battered banana blossom that pops with piri-piri, garlic and salt seasoning.”

David said that fish and chips has a special place in Brighton as a seaside resort (Image: Sarson's)

David also explained the effort that goes into making the perfect fish and chip supper - and it starts with good quality and sustainable produce.

He said: “Getting the perfect fish and chips has lots of factors involved including the right oil temperature, careful timing, good quality products, and a perfectly made batter - ours is a secret but does include Sarson’s.

“We cook every meal to order - for us, it’s the only way.

“We also source menu items that are Dayboat and line caught fisheries and have a strict quality control procedure ensuring that everything has MCS approval, playing a key role in securing the future of our seas and marine wildlife by making more environmentally responsible choices when buying our seafood.”