'We work in fish and chip shop - we'd never order one of the most popular items'

Plate of fish and chips in Poppies restaurant
-Credit: (Image: (Image: POPPIES))


Fish and chips, Britain's celebrated national dish rooted in tradition, possesses its own industry quirks known mainly to insiders.

Unlike other fast-food chains such as McDonald's and KFC that lure patrons with "secret" menu items, the venerable fish and chip sector operates distinctly.

Poppies, a renowned London fish and chip shop chain, shared some industry insider tips. Named after its founder Pat 'Pops' Newland, who started in the fish and chip trade at the tender age of 11 by slicing up The Daily Mirror for wrapping takeaways, Poppies now proudly serves its British culinary staple from four London venues: Soho, Spitalfields, Camden, and Notting Hill.

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Despite their extensive and mouth-watering selections, there's one item even team Poppies hesitates to opt for.

Speaking to Express.co.uk, they said: "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! "

Jellied eels, served cold in the customary style chopped, boiled and encased in a gelatinous spiced stock remain an enduring, albeit challenging, delicacy at Poppies.

The Poppies team shared insights into their customers' preferred choices, stating that cod and chips are the undeniable favourite, sought after "all day long" They revealed a striking fact: an overwhelming 70 percent of Londoners choose cod over any other fish variety.

Half eaten fish and chips
The Poppies team shared insights into their customers' preferred choices -Credit:(Image: Getty)

What sets Poppies apart is its commitment to freshness. The team at Poppies made it clear: "A lot of fish and chip shops use frozen fish fillets which I don't think many people realise."

They further explained their process: "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."

Elaborating on their approach, the Poppies team said: "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."

Regarding sides, they disclosed: "Curry sauce trumps gravy amongst our customers but the number one side is always mushy peas."

To satisfy the cravings of its clientele, Poppies processes a remarkable 13 tons of potatoes weekly, resulting in 40,000 portions of chips sold each week.

With individual preferences in mind, Poppies has become a go-to spot for more than 10,000 Londoners who savour their fish and chips experience every week.