Fish & Chips

The Food Programme

BBC

Arts, Food

4.4 • 976 Ratings

🗓️ 3 January 2014

⏱️ 28 minutes

🔗️ Recording | iTunes | RSS

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Summary

Sheila Dillon explores a renaissance in the great British fish and chip shop, with the help of food blogger Daniel Young.

At Upton Chippy near Gainsborough in Lincolnshire, not much has changed since the first fry there in 1948. The fish comes fresh from Grimsby market, the potatoes from a local farmer. The batter recipe is the same (and yes, it's a secret) and it's all cooked in beef dripping on a coal-fired range, one of the last in the UK. Not many fish and chip shops have kept the faith like owner Sally Shaw and her loyal customers, one of whom admits that even when he owned his own fish and chip shop, he always had Friday off so he could come here.

Sheila visits Rhoti Chai, an Indian street-food restaurant in London, for an Indian-style pop-up fish & chips event organised by food blogger Daniel Young. Amritsari fish and masala fries as well as curried mayo and chai-spiced pickled eggs are on the menu.

James Ritchie of Simpsons in Cheltenham explains why there's nowhere to hide with a chip and Mitch Tonks of the multi-award-winning Rockfish Seafood & Chips in Devon explains why you have to know the fish game to become a winner.

Producer...Mary Ward-Lowery.

Transcript

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0:00.0	You're about to listen to a BBC podcast and I'd like to tell you a bit about the
0:03.8	podcast I work on. I'm Dan Clark and I commissioned factual podcasts at the BBC.
0:08.6	It's a massive area but I'd sum it up as stories to help us make sense of the forces shaping the world.
0:15.0	What podcasting does is give us the space and the time to take brilliant BBC journalism
0:20.0	and tell amazing compelling stories that really get behind the headlines.
0:23.7	And what I get really excited about is when we find a way of drawing you into a subject
0:28.3	you might not even have thought you were interested in.
0:30.2	Whether it's investigations, science, tech, politics, culture, true crime, the environment,
0:36.1	you can always discover more with a podcast on BBC Sounds.
0:39.7	Hello, I'm Sheila Dylan and welcome to this BBC download of the Food Program.
0:45.8	For information on the BBC's terms and conditions of use, visit
0:49.4	W.W. dot B.C. dot co. UK slash radio four and now enjoy the podcast
0:58.4	Well this is one fire here
1:02.0	It's quite weather dependent really but we light it about an hour and 15 minutes before we
1:08.4	actually open to give us time to get it up to temperature and get the first fry going so that we open on time which is not always easy.
1:17.6	We come from work top, yeah about 40 minutes. Every Friday just for the fish and chips. The beef
1:24.9	tripping cooked on the coal fire. There's nothing like it. The way fishing
1:29.5	chips are made here is exactly the same as it was made in 1948 on the very first fry.
1:37.0	At Upton Shippy near Gainesborough in Lincolnshire, Fish and Chips tastes like they used to because
1:45.0	they're cooked just as they've always been cooked here on a coal-fired range.
1:50.4	But it's not just how they're cooked.
1:53.0	We use beef tripping the same.
	...

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