Description

I am a published author and accomplished home chef with several bestselling recipe books. I have been on this planet for over sixty years and can't count the number of fish and chips servings I've enjoyed. My mission now is to help preserve the traditional fish and chip shops and raise awareness about their decline. ​ According to the National Federation of Fish Friers, around a third of the UK's approximately 10,500 chippies might permanently shut down in the coming years, with some other agencies predicting as many as half will be shut down. The primary reasons are not a declining interest in fish and chips but the soaring costs of fuel, ingredients, fish, insurance, and various governmental charges and regulations. Meanwhile, other takeaways offering diverse foods are emerging, often with significantly lower operating costs, for various reasons. I plan to travel across the country, visiting different fish and chip shops, sampling their fare, and providing my reviews. Help spread the word by sharing this channel, liking the videos, and subscribing. ​ Also, unlike many other reviewers, The Chippy Tour will arrive incognito or send someone else to place the order. My vehicle will be unmarked, and I won't film inside the establishments unless I can take some sneaky video with my phone when nobody is looking or suspecting. I also won't be filming right outside the chippies. I will take my order and find a quiet place to park up to film from the rear of my pickup truck. ​ I'm determined to ensure that the staff at the chippies won't suspect a review is underway. This way, they won't alter their service by providing me with top-quality ingredients, larger portions, or exceptional service that might not be standard for other customers. I've viewed many reviewers compromise their anonymity by filming on-site or asking to film on-site and displaying logos on their attire, vehicles or gear. That approach isn't for me, I don't want the chippies suspecting a thing! ​ I believe chip shops' primary focus should be frying fish and chips and other popular chippy items, with other offerings being secondary. I understand that, in these challenging times, many chip shops are expanding their menus to sustain their businesses. Having managed several businesses myself, I empathise with those needing to diversify. I fully support them in doing what they can to continue to operate and serve top-quality chip shop fare. ​ Cheers, Steve.