After 80 years serving the Coventry Road community in Small Heath, one of Birmingham’s most iconic fish and chip shops is on the brink of closure. Ian Simmonds took over Bedders, a beloved chippy founded in 1946 by Doris and Billy Bedder, in 2022, becoming only its third owner. Despite his passion for preserving the shop’s legacy, Ian now fears that escalating costs may force him to shut down.
Since taking the reins, Ian reports that costs—particularly for fish—have nearly doubled. “It’s a constant fight every day,” he told BirminghamLive. “The price of fish is ridiculous. If this keeps up, we’re in massive trouble.”
Bedders isn’t just a business; it’s a local institution steeped in history. Yet, Ian feels that the government and decision-makers don’t appreciate the cultural importance. “The general public values the history, but those in power don’t seem to get it.”
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The crisis in Birmingham’s food industry isn’t isolated. Only recently, the city’s oldest Michelin Star restaurant closed after 32 years, with owners urging for VAT reductions to prevent further closures. Ian echoes these calls, emphasizing that a VAT cut could provide much-needed relief. “I know the government needs revenue, but a VAT reduction would help massively. Unfortunately, it doesn’t seem to be on the horizon.”
Customer affordability is a growing concern as well. Prices at Bedders have risen to £10 for fish and chips and £14.50 for a dine-in meal, which includes sides and a drink. Ian admits he’s walked a tightrope trying to keep prices manageable without losing customers. “If prices keep rising, people will simply stop coming.”
Looking ahead, Ian anticipates even more challenges. The shop uses fresh fish, which has become prohibitively expensive, and frozen fish prices are close behind. Potatoes, formerly bought under contract at guaranteed prices, will have to be purchased as needed, adding to uncertainty. “If potato prices spike again, I’ll be in trouble,” he said.
Compounding these operational difficulties are reduced fishing quotas aimed at protecting fish stocks. While necessary for sustainability, they add to the economic strain on businesses like Bedders. External factors like the ongoing war also disrupt supply chains and costs, with little support from the authorities.
Ian remains dedicated but realistic: “I don’t want to be defeatist, but if things continue, I can only foresee one outcome.”
The struggles faced by small businesses like Bedders highlight a wider crisis affecting Birmingham’s culinary scene, with many hoping for government intervention to safeguard these treasured institutions.