About this episode
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.