We’ve had a couple of days to regroup, catch up (well nearly) on the paperwork and now we’re ready to go again. This week we intend opening Tuesday – Saturday noon – 1.30 pm and 5 – 8 pm; and Sunday and Bank Holiday Monday 5 pm – 8 pm. We will then be closed next Tuesday 7th May.
We are gradually adding things to the menu – we will be trying out fish cakes this week, adding them to the battered sausages from last week and we have some terrific Cumberland wheels in again from Bellas.
By the way, the very first person to buy a battered sausage last week – I owe you! Sorry, I confused price and size. (I will remember you!)
Thank you to those of you have written so many kind comments on this blog – and various other facebooky, tweety-type places.
THANK YOU to everyone who waited so patiently. I know we’ve been waiting since September for fish and chips in the village but I am sorry to those who had such a long wait today – I don’t suppose you expected to revisit autumn and winter… sun, hail, snow while you were waiting … crazy weather! Made it very hard to see out of my car when I finally got to drive home. So sorry there was a delay – we knew Friday would be busy- but wow!
The biggest sorry is that we are now NOT going to be open this Sunday. We had to put our order in for supplies after our first night – which we thought was busy – what did we know?! We now have to keep our fingers crossed that we won’t run out of batter flour… or fish… or boxes… For those of you that visited on the first couple of nights we DO now have lots of bags that are big enough for the boxes – a big improvement!
Please, if you know anyone who was planning fish and chips on Sunday do let them know we won’t be frying this Sunday.
Right, the uniforms have finished washing…
Day 3 welcome and menu
Please keep your comments coming in – we are adjusting portion sizes, consistency of curry, gravy and peas according to feedback so please keep talking – and we’ll keep doing our best!
I never knew there were so many fish and chip eaters in the area! Word is obviously out! Sorry to those who had a bit of a wait – I hope it was worth it.
We will be expanding our menu to include the traditional battered sausage etc – but we just want to get the fish, chips and mushy peas right to start with. I have made double (again!) the peas for tonight and Jo is getting on with the spuds and fish even as I type.
Too tired to blog last night!
Thank you to tonight’s team, thank you to our tradesmen and craftsmen (thank you Sandy Carr for sorting our hot water today) who have kept us on the straight and narrow, thank you to all of you who came and had fish, chips, mushy peas and even onion rings with us! We are open to all feedback and suggestions – we’re not quite up to speed with every thing yet – bags too small, till not doing what I think ot should… but most people seemed to think the food was top quality – thank you for coming back to tell us!
We’ll be open Wednesday and Thursday 4.30 pm – 8 pm and then Friday, Saturday and Sunday, all being well we will open at lunchtime too.
Today in pictures… I’m too tired for words!
Mandy, more last minute cleaning!
Jo, preparing the fish
Gwynn, a member of the Frying Squad
Jo and Mandy, spudding
Proud of the menu!
We know what we’re doing!
Our first customers – the Joneses!
Our first restaurant customers
Top team – or crazy gang!
We did it!
Well firstly I need to confirm that YES, we will open this week.
Not sure when, or for how long! We will start with limited hours and a limited menu to make sure we can get it right, checking our systems, equipment and staff – please bear with us! By the weekend (or sooner) we will be up and running to be open at lunchtime and in the evening on Saturday and Sunday.
A political visit
You may have spotted some local politicians in the village today ahead of next week’s local elections, well they popped in to say hallo and seized a photo opportunity. Unfortunately I was in scruff order ahead of some heavy duty cleaning – but at the time I was being shown the fine art of the modern EPOS (electronic point of sale – or cash register, as we like to call it) by Craig from Harmony Business Technology.
The last time I was this close to Rory Stewart on a blog we were talking puddings.
Three exciting events today: 1. The windows have been cleaned (and the newspaper taken down) 2. Our “uniforms” have arrived (see the hats in the window) 3. We (mainly Mandy) have finished cleaning the fish fridge!
A week of meeting staff, cleaning, frying, touching up, washing down, panicking and cheering is coming to an end… We have also done some really rather good frying!
This fish and chips industry still feels like a good one. Folk are so helpful – from other friers, food and equipment suppliers and retired friers. All have some wisdom they are happy – delighted! – to share.
As well as learning from Dan and Dean at the Angel Lane Chippie we have had the benefit of working a couple of shifts at the Townhead Chippy under the tutelage of Huw and Julie Gryffydd – thank you! This week we have had lessons at our own premises from Jeff who has owned a number of fish and chips shops over the years and now specilaises in the filters – vital to keep the oil in perfect condition.
Yesterday we worked with Nigel Hodgson from yet another award-winning chip shop – Hodgsons, in Lancaster. We are working so hard to get good fish and chips in Shap!
Simon Bentley, Electrician
Alex, our neighbour!
Steve Benson, camera shy electrician
Dave Law, Joiner
Guided by Nigel
BT threatened me with financial penalties if no-one was on site from 1 pm – 6 pm yesterday – but they didn’t bother to show and they’re sorry, how would Thursday do? I look forward to chatting with them about compensation. Local workers and companies have been spot on – national companies have generally been shocking – BT, British Gas, B & Q (though not the local branches.)
Anyway today we have had got the scaffolding down, WE HAVE FRIED FISH, CHIPS AND ONIONS RINGS (lovely!) for the roofers and decorators and I have sat on the loo lid to work out where the loo roll dispenser should go. Lots of other stuff, obviously – but that covers the highlights!
Pictures to follow, but the computer has no power left, and, frankly, nor have I.
You will have seen a lot of activity over the last two days… Simon Bentley & Steve Benson are putting the finishing touches to the electrics having been project managing and sourcing friends and family and other tradesmen to help out… Sandy Carr has been in charge of gas and plumbing – helped as soon as he can everytime, likewise Dave Law the joiner. Kevin and his son Kim have been doing all the internal and external decorating and Marke Tooke and his team have been replacing the wreck of a roof. Capsticks have been great with the flooring – as flexible as any roll of lino. Thanks to you all… we’re in the home straight now.
But back to the intense activity… the range is now in, and as I write this it is heating up for the first time. Just with water to start with to make sure it is leakproof, clean and working properly.
It looks a lot like the Starship Enterprise…. within a couple of weeks (after a LOT of cleaning) we will have take-off!
Chip shop in a van!
Is this where it goes then?
Frying in the street?
Testing the strength
Capsticks taking a break
Later this week we will take delivery of our Frying range. Once installed we will get the chance to fry a few things to make sure it all works and the thermostat is spot on… but there is still more work to do before our prep areas are up to scratch and the dining area is ready.
We are cheered by the encouragement we get – thank you Shirley for sticking your head round the door – it was good to get out of our spray-painty environment!
Thank you too to Maureen for your comment on my last post – we absolutely agree with you, looks are not everything but we hope it will look good once it is finished. Much more important is the quality of the food and we are dealing with potential suppliers now and continuing to learn all about the art of fish and chips. For those who don’t know we have been working in the world of food for twelve or thirteen years, so although frying fish and chips is all new to us, creating top quality food is not.
Hard to imagine we will be preparing food in here in just a couple of weeks!