England’s beloved fish and chip shops are confronting a troubling shortage of a staple menu item: mushy peas. This shortage, coupled with rising costs and supply chain pressures, is placing significant strain on chip shop owners across the country.
Andrew Crook, President of the National Federation of Fish Friers (NFFF), highlighted the growing challenges faced by the industry. “It’s just one more issue on top of many others,” he said. “We rely heavily on peas and potatoes, and the weather this year has severely impacted both crops. Unfortunately, we are bracing for a difficult and costly year.”
Mushy peas are not just a traditional accompaniment; they contribute to making fish and chips a more balanced meal. Crook underscored their importance: “Peas are part of your five-a-day, which makes fish and chips a nutritionally balanced option.” However, he emphasized that rising costs are affecting everyone in the trade. “Everyone’s costs have gone up, and everyone is feeling the strain.”
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According to a survey of 105 chip shop owners by the NFFF, nearly 45 percent are “extremely worried” about the future. Worryingly, 10 percent of those surveyed intend to leave the business within the next year. This instability has been brought to the attention of the Department for Business and Trade.
Many owners shared candid insights into the mounting pressures. One elderly owner lamented the toll on his health and finances: “I’m 75 and should be able to enjoy life more, but unless I start working 60-plus hours per week, I fear bankruptcy.” Another owner pointed out, “Margins are tighter than they’ve ever been.”
Katrina Hasanbasoglu, who runs the award-winning Makerel Sky fish and chip shop in Stamford Bridge, east of York, shed light on financial challenges. She explained, “Hospitality businesses pay more VAT than they reclaim, unlike other industries that can claim significant VAT refunds on raw products.”
Hasanbasoglu also addressed misconceptions about fish and chips pricing. “Many see fish and chips as a working-class meal. They might spend £35 to £40 on a steak at a pub but balk at paying £12 for fish and chips.” She affirmed, “Fish and chip shops aren’t trying to overcharge; the prices reflect the costs necessary to maintain a sustainable business.”
With shrinking margins and supply shortages, England’s fish and chip shops face a tough road ahead, and the future of this iconic British meal hangs in the balance.