The traditional British fish and chip shop could become a rare sight on the nation's high streets within the next five years, a leading industry figure has starkly warned. Andrew Crook, President of the National Federation of Fish Friers (NFFF), says relentless pressures are forcing owners to take drastic measures, with many radically diversifying menus to survive.
From Cod to Kebabs: The Fight for Survival
Mr Crook, who runs a shop in Euxton, Lancashire, revealed his business is now one of only a handful in the UK that serves solely the original dish. Thousands of other 'chippies' are now serving pizza, kebabs, curry, and burgers alongside their traditional fare in a bid to stay afloat. The sector's heyday is long gone, with just 11,000 shops operating today compared to around 35,000 in the 1920s.
"We are seeing it at an increased rate," Crook told the Manchester Evening News. "Businesses who I never thought would add the likes of burgers or loaded chips to their menus are doing so." He compares the situation to traditional butchers, who survived the rise of supermarkets by offering top-quality produce and service, suggesting fish and chip shops will follow a similar, more niche path.
The Perfect Storm of Soaring Costs
A catastrophic rise in the price of key ingredients is crippling the industry. The price of cod has nearly doubled in the past 12 months, a crisis exacerbated by a severe shortage of white fish. This shortage is linked to a dramatic reduction in the Barents Sea cod quota, a legal catch limit set for waters between Russia and Norway.
Mr Crook explained that the allowed catch has plummeted from one million tonnes annually to just 340,000 tonnes. UK supply has been further hit by sanctions on two Russian fishing firms, Norebo and Murman Seafood, accused of espionage. Consequently, many shops are trialling alternative fish like Norwegian saithe, pollock, and the more sustainable hake to control costs.
Consequences for Consumers and the Food Chain
For customers, the impact is clear at the till. Office for National Statistics figures show the average price for a portion of fish and chips has jumped to £9.88 per person, up from £6.48 in 2019. This surge is driven by rising costs for potatoes, fish, batter, cooking oil, and energy.
The environmental implications are also significant. Brooke Schlipf from the Marine Conservation Society warned that the decline in cod stocks could have "knock-on effects throughout the food chain." She urged consumers to consider swapping to sustainable options like hake.
Despite the bleak outlook, Andrew Crook believes adaptation is key to survival. "As such a part of the culture it is important fish and chip shops adapt," he said. "We have been around for over 160 years and I am sure we will be around for a lot longer." However, he anticipates next year will be particularly difficult, with a further quota reduction expected to be announced in December.
