Can fish and chip shops survive? ‘We made more money by closing than staying open’

Soaring fish prices, labour costs and changing tastes all spell bad news for Britain’s chippies. Is this the end for the seaside staple – or will a few innovators succeed in keeping them alive?

One day in 2007, Darren Sudlow drove past the old stationmaster’s house at Padgate station, in Cheshire, noticed it was empty and decided to lease it. “He just fell in love with the place,” says his son, Kieran, who was 11 at the time. “He said he always wanted a fish and chip shop, for some reason.” Despite having worked as a joiner up to that point, Darren made a go of it, and the Plaice Station, as he named it, was a success from day one. “He worked like mad to get it open and then realised that the hard work hadn’t even started, and he had a queue out the door,” says the younger Sudlow.

The family lived nearby. Kieran Sudlow, who is now 30, worked at the Plaice Station as a boy, peeling potatoes, washing dishes after school, then cooking at the range when he was 16. He went on to become a chef, working in Australia for a few years, then returning to help out at the chippy part-time when needed. Business had always been pretty good. They won local awards and had a loyal customer base. But one day in March, Kieran remembers, his father came in and told him: “‘I think the fish and chip shop’s going to go.’ He said, ‘It’s not making money. I can’t see it carrying on.’”

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