'I work at a fish and chip shop - there's one thing on the menu I'd never order'
Fish and chips are revered as Britain's national dish, steeped in a rich tradition. Yet, there are numerous insider tips that only those within the industry would be privy to.
Unlike other fast-food giants such as McDonald's and KFC, which lure patrons with "secret" menu offerings, the esteemed fish and chip sector operates somewhat differently.
The crew at Poppies, a renowned London fish and chip shop chain, has spilled the beans on some of the trade's most closely guarded secrets.
Named after its founder Pat 'Pops' Newland, who joined the fish and chip scene at the tender age of 11 by cutting up The Daily Mirror for wrapping takeaway orders, Poppies now proudly serves the quintessential British fare across four locations in London: Soho, Spitalfields, Camden, and Notting Hill.
Despite their celebrated menu of scrumptious, fresh options, there's one particular dish the Poppies staff would hesitate to order themselves.
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Speaking to Express.co.uk, they revealed: "It would have to be jellied eels. They've been a popular dish since the 18th century and lots of our customers love them but if you're new to the dish it can be quite a demanding bite!
"We serve them in the traditional way which is cold having been chopped, boiled and coated in a spiced stock that sets around the pieces of eel forming a jelly."
The Poppies team revealed that their best-selling dish is undoubtedly cod and chips, with a whopping 70 percent of Londoners favouring cod over other fish types. The team said these dishes are ordered "all day long".
Poppies stands out from the crowd by offering fresh, not frozen fish. The team shared: "A lot of fish and chip shops use frozen fish fillets which I don't think many people realise."
They further explained: "The fillets come from far away and can be frozen a long time before they end up on your plate. It's one of the main points of difference at Poppies.
"We only ever use fresh fish, caught sustainably and responsibly from the waters around Peterhead in Scotland. Every day we receive the fresh catch, our skilled fishmongers fillet and prepare the portions and then they are coated in batter and cooked to order for our customers."
No fish and chips meal is complete without a tasty side, and at Poppies, mushy peas take the top spot. The team disclosed: "Curry sauce trumps gravy amongst our customers but the number one side is always mushy peas."
These scrumptious sides accompany an astonishing 13 tons of potatoes that are peeled in Poppies kitchens each week to make the 40,000 portions of chips that are sold weekly.
While everyone has their favourite chippy, Poppies serves an impressive 10,000 plus Londoners who indulge in a portion of fish and chips each week.