Chippy staff say working in heatwave is 'horrendous'

With heatwave temperatures soaring, the thought of a sizzling hot plate of fish and chips might not be top of everybody's favourite dinner ideas - but spare a thought for the chippy staff keeping a great British tradition alive and well.

Here, the BBC asks a range of frazzled fryers across the north-west of England how they are coping as the mercury reaches over 30C (86F).

Some have told how they are determined to keep the batter flowing while others have been forced to power down the kitchen and close their doors.

Others say delivery orders are booming - as more people opt to stay indoors and order takeaways.

Andrew Crook, president of the National Federation of Fish Friers - the official body representing chippies - said the extreme heat is "horrendous" to work in and is even worse for those cooped up in mobile fish and chip vans.

"It can be up to 50°C behind the range," he said, even with air conditioning and fans in place.

The 50-year-old advises staff to drink lots of water and provide drinks for the team with plenty of breaks.

Andrew, who owns Skippers in Euxton, Chorley, said he had to cover his manager during the last heatwave as she was struggling too much.

He said the soaring temperatures have a "massive" impact on business.

Andrew said while chippies on the coastline can be "heaving" as people rush to the seaside, often sales at shops inland can dip by about 30%.

Anna Leigh, owner of The Little Chippy in Tyldesley, Wigan, said she "dreads" the heatwaves.

"If I'm destined for hell, I know what to expect," she said.

"It can be impossible to work. It drains you."

She said she looked into getting an air conditioning unit but was advised it would make little difference.

Anna said her sales slump, too.

"Chippies on the coast do a roaring trade as people all head to the seaside and fish and chips are a tradition there but it is different inland," she said.

The 53-year-old, who has run her chippy for 20 years, said she has closed slightly early and did not open for half a day during last month's heatwave but said it is only in extreme cases.

She said: "Our regulars rely on us plus we still have bills to pay."

James Ellams, who was crowned the Drywite Young Fish Fryer of the Year at the National Fish and Chip Awards, is head frier at Weston Grove in Chester.

The 23-year-old said perhaps surprisingly the shop has a boost in delivery orders in heatwaves.

"People don't want to go out but they've got to eat and everyone loves fish and chips," he said.

He said the firm relaxes the uniform so staff do not need to wear hats and can wear lighter clothes as long as they are dressed appropriately for the kitchen.

James, who started working in the industry as soon as he left high school, said the shop also increases staff during heatwaves so they can take more breaks and drink frequently.

He said: "We've got to get used to it as going forward it is going to happen more."

Brothers Alistair and Dominic Horabin run Seniors Fish and Chip shops, a chain of chippies on the Fylde coast and Preston.

He said it can be tough but they do all they can to make it comfortable for staff and customers - and so far they have never had to close.

Dominic said: "It can be tricky but we have air conditioning, fans and leave the doors open.

"We make sure we have plenty of bottles of water for staff and provide the occasional ice creams and ice lollies."

The 36-year-old, who has been in the business for 20 years, said the elderly in particular would be lost without their chippy treat.

"They don't want to go out in a heatwave so we need to keep going to get their delivery to them," he said.

Dominic said the impact on trade depends on location, with the firm's coastal outlets in Lytham and Blackpool busier.

Tracy Stock, owner of Chippy-T in Southport said she groans when she hears heatwaves are on the way.

She said she knows it will be busy as people "don't want to cook or be in their kitchen" when it is scorching hot.

However, the 49-year-old said: "We had to close one day last month as staff well-being comes first."

For the most part, she said her team of nine staff, who recently won best regional fish and chips at the English Fish and Chips Awards, "grin and bear it" - as they know customers "rely on us".

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