I'm a local, that queue was tiny compared to what they usually have, often you can be waiting up to 2 hours to be served at the counter. People fly into the airport to get them sometimes too.
I want some for Friday night, but I know my passport isn't any good anymore, and there just aren't any chippies across the pond. It would be worth the flight though.
I'm American and have fallen in love with this mans energy and sense of humor! He takes his own table and chair to his review of eateries! Nobody does this in America or anywhere else that I know of. It's fabulous! You have privacy, and can give your review without restaurant staff hovering over you.
Nothing like supporting a little local home business in a small area❤❤massive respects to everyone who goes and ques . Great , friendly people. Good price and massive portion sizes looked good 👌👊❤️ p.s you forgot the gravy😜😜 great work keep it up ❤xx
Really, you're proud to support practices that contribute to pollution and environmental harm for something as simple as fish and chips? Here are some of the effects: air pollution, water pollution, land degradation, and climate change. Thank you for fucking up our planet more.
The chippy at Boddam near Peterhead in Scotland had a coal fired range when I was a teenager. Fish straight off the boats. spuds from the fields round the village. Wonderful.
In County Durham, there's a place called Esh Winning and has a coal fired shop called Fields. It's been open and ran by the same family for 105 years. I eat from there weekly and it's literally the best place. Food is cooked in beef dripping and the fish is freshly caught from the North Sea.
Not knockin Beamish but that's a museum, think there's one further down south but again a museum, this (Upton) is a working chippy that is just open to the public in a small village. The lady that runs it is semi retired hence the opening times but what a fantastic place it is to visit it is. It's fish & chips only with the exception of sausages and only peas & curry sauces. No massive leg twirling round lol, it's literally a throw back to the 40's, 50's & 60's...bloody brilliant!
@@briancassidy6663as another user said there's a coal fired fish shop in esh winning called fields which is only 10 minutes away from Beamish. This one certainly isn't the last remaining one
@@jordanc199315 I've just read up on Fields and I'm glad there's another one on the go. I don't think I said Upton's the only one mate but Upton has remained as it was through the years. It looks as if Fields have a bigger menu whereas Upton only does F&C mainly either way there's more flavour when done the old fashioned way!! Lol
My grandmother had a fish and chip shop in and just after WWII and it was fired with coal. My mum said they had to carry the coal in every day, my grandfather used to do it before he went to the war in N. Africa with the 8th army. and get the fire started early to melt the beef dripping in which everything was cooked. My gran made the best chips and deep fried roasties. She started working in the cotton mills when she was 13.
I'm a local & BELIEVE ME.. everyone knows just how Good this chippy is...100% worth waiting the 20 mins...This IS a bucket list kinda chippy it's that tasty..AS U HAVE FOUND OUT...👍✌️
Probably that cannot be cheap to run at all. So makes sense they open for a day or two, they're busy as shit those two days and then thats it.@@xcf5587
Really, you're proud to support practices that contribute to pollution and environmental harm for something as simple as fish and chips? Here are some of the effects: air pollution, water pollution, land degradation, and climate change. Thank you for fucking up our planet more.
Really, you're proud to support practices that contribute to pollution and environmental harm for something as simple as fish and chips? Here are some of the effects: air pollution, water pollution, land degradation, and climate change. Thank you for fucking up our planet more.
I remember Heston Blumenthal attempting to cook the 'best fish and chips' - he analysed which fish, batter and potatoes to use......but never bothered about what they were fried in or fried on - just shows these fancy chefs know nowt! Can't beat fish and chips cooked in beef dripping on a coal fired range!
dripping all the way, only thing they cooked them with back in the day, the Golden Hind in Howarth (west yorks) is an old school chippie which is absolutely A tier. i remember after moving to aus and the local chippie refused to give me scraps "i cant give you them, theyll kill you"
@@frankryan2505 Certain areas of the UK use cheap vegetable oil that fries the batter a yellow colour, to me at least it's a horrible taste - if I smell it at a chippy I'll give it a miss. Strange how cities vary in what they fry in - Leeds and West Yorkshire generally use beef dripping, yet Sheffield and South Yorkshire it's usually the yellow vegetable oil - as is Newcastle and the North East. Next time I'm in Haworth area I'll try the Golden Hind!
I knew you'd get here eventually. Sometimes you bring tears to my eyes, this was one of them. Dandelion and Burdock Spot on youth, the best meal in the World.
Yes Danny. God knows how many times I've mentioned in comments you must visit this chippy. So so glad you took the time to visit and as I thought you absolutely loved it. Well worth the wait. Much love 💖
Along the road from me is Beamish Museum and they have a fish and chip shop that dates back to 1937 called Davys fish and chips. It closed from its former location and rebuilt in the 1900s pit village area. All the food is cooked on coal fired ranges and fryers and in beef dripping as well. Its really lovely. Theres also a 1950s chip shop called Middletons Quality fish and chips rebuilt in the 50s town area.
Absolutely lovely 😍 needs a preservation order on places like this. They need to be protected as its part of your regional heritage. Well done for keeping it going. 😊
Hey Danny, There is a coal fired fish shop in esh winning Durham called fields fish shop been going for about 105 years , so it's not the last one , Michael Portillo came and did a piece about it about 10 years ago , check it out one day when you manage to get out of Yorkshire, love the content
Takes me back seventy years. Coal fired ranges were quite common and frying in beef dripping the norm outside London and a lot of the South. Cod was popular but haddock was favourite in the North. In an old industrial northern town you'd often have a fish and chip shop on every few street corners, just the converted front room of a terrace house! Some old fish fryers used to say things went down hill when battered sausages, chicken etc appeared on the menu unless you had three pans as it crossed the golden rule, use separate pans for fish, separate for chips. No mixing or cooking anything else in the pans!
All the points in your comment are so true.....and in those 'old industrial northern towns' - it was very rare to find anyone obese, despite regularly eating fish and chips. Nowadays there's often a pizza/kebab/fried chicken/Indian/Chinese takeaway on those street corners.....and many obese people!
Many years ago I used to own a fencing company and we had a fencing supply and fit job on the newish estate behind you, well as a treat for the lads on the job with me I treated them to fish and chips from there. Must say we all enjoyed them but we were that full after eating them that we got very little work done afterwards so had to go back the next day to finish the job off which cost me an extra days labour but was well worth it.
What a cracking place! One for the list to visit 👍 That frying unit must be worth a fortune, and I Love the sign outside as well - like stepping back in time! Amazing!👍
Omg you went to Upton !!! Me and my grandad used to go there and the fish and chips from there are amazing I have so many great memories from that place. Unfortunately he is no longer here but that’s a great memory I have with him 😢❤❤
That fryer must be worth a fortune by itself. I think Beamish has a similar one in its chippy, both coal fired and beef dripping used. Think you need need to give it a visit Danny.
Really, you're proud to support practices that contribute to pollution and environmental harm for something as simple as fish and chips? Here are some of the effects: air pollution, water pollution, land degradation, and climate change. Thank you for fucking up our planet more.
Totally agree. If you ever get the chance visit Fitzpatricks - the last temperance bar in Rawtenstall. Can’t understand why there isn’t one in every town
I love your Northern accent and dialect SO MUCH! Our domestic cultural diversity is amazing! Specifically, all the diverse accents and dialects we have are one of the most awesome parts of our heritage! Love it, as a boring Londoner with a twatty posh sounding accent! Wouldn’t mind so much if I was rich but no such luck! Loving the content too! Keep up the great work!
My grandparents had a fish and chip shop in Glasgow in the 1940s. Frank Ford coal fired range. They had to cut their chips by hand after peeling potatoes. They also gutted their haddock by hand. Hard way to make a living.
The size of that fish. If you look at the price of fish, fish and chip shops are such good value. This looks quality. I need to try it. Great video Danny
Bringing your own table and chair to eat is so awesome. This dude loves his food. I love my food too, brother. Here's to a long life. Hope you're here for years. ''cheers'' from texas
Hi Danny , for some reason i thought you had done this before. For some reason i visited and looked the place up and paid it several visits over the last year or so, The food here is 100% worth what is paid as its lovely . The smell when parking up is amazing . As you say they are only open a few hours a week. Top notch tradition and one of only a few coal fired fish shops left . A solid 10 always from me
Stomachs rumbling now.... That looked awesome. Another top place to try, brilliant vid again. Viewers, take note Dandelion & Burdock (or champagne) is really a great drink with Fish & Chips. It's a solid10 from anyone that place. The queue outside says it all.
I really admire that you do your reviews with lots of people watching you - that food looks amazing and I would have never known there was such a thing as coal fired - great video mate 😘
Oh my! I am sitting here across the pond dribbling off of one of my chins. This reminds me of the huge serving of fish I had in Northern Ireland. We enjoyed that meal with a picnic on the grounds of the Parliament building.
I'm drooling here.... I haven't had fish and chips like this since I was a kid, and I'm 50 years of age. I'm from Dublin, Ireland, and I remember I was about 10 years old, 1983 it was, and my dad brought me into the most famous fish and chip shop in Dublin. Leo Burdocks in Christchurch, every Dubliner knows about it. Dad told me it was the best fish and chips in Dublin and asked the man to tell my why that was. He looked down at me from behind the counter and told me "Coal fired fryers and everything is cooked in beef dripping. Nobody else in Dublin cooks their fish and chips that way." Well at the time it didn't mean much to me, and when I think back I thought I was imagining the Coal fired bit. Well this confirms it. That looks bloody delicious!
I had no doubt that this would be beef dripping, from the moment Dan revealed that it was coal fired. No. 1 Fish & Chips from Danny is an accolade.. There'll be even MORE demand for this soon! I also like the Art Decco detail on the fryer they've got. This food looks SUPERB. Simply superb. Nice one Danny! ⭐👍
The coal fired bit is a gimmick, a cool gimmick, but a gimmick, I'm not saying I wouldn't want to try it but yeah. Beef dripping is just the standard for any REAL chippy, sadly our traditions are being gradually lost because of immigrants taking over the takeaway scene and they just use frozen chips in cooking oil...
@@ianm2170I go to Quayside Fish & Chips in Doncaster regularly and they serve fried cod, decent amount of chips slightly more then regular sized but bit less than large chips. Giant battered or regular giant sausage, peas and drink for £5.50 that's still cheaper than this and it taste dam good too. If you come to Doncaster visit Quayside it's in town centre I mean outskirts and it's the the best fish and chips in Donny you won't get Chips, Cod, Giant sausage and peas and drinks meal deal for this cheap anywhere but they only open 10:30 - 15:00 (3pm) so be quick it's super popular and locals like me love it!
Beamish Museum in County Durham still has a coal fired chippy called Davy's, also in beefdripping, they were moved there from Winlaton Mill to the museum.
I used to get fish and chips at this chippy in the late sixties, when we lived in the RAF married quarters just around the corner from the shop. The cost for 2 adults and two kids? 10 shillings (50p in new money !!). Plenty enough for all the family. Even then, people used to come from as far away as Gainsboro, and I often had to queue for up too 1,1/2 hours, but boy was it worth it . I was amazed to come across this blog.
Love that their keeping old tradition alive a would go just to see the fryer in action and can't beat it when wrapped fish and chips in papper not these rubbish boxes that for me lose the flavour and make the chips sweat,looks absolutely delicious danny
Hi Danny starting life in Nottingham grandad being a Yorkshire man I can relate to you’re videos with fish and chips lots of vinegar and salt gravy mushy-peas etc good northern food especially washed down with dandelion and burdock wonderful grub 😊
like many has already been said. Fields fish shop in Esh Winning is still one of the only coal powered chippys and situated in a old pit mining village.
Looked great that Danny I'm drooling and very jealous,we don't have chippy like England,I lived in Manchester and tell in love with fish chips and mushy peas,top man
I believe the Beamish museum sent their staff to Upton chippy to train them how to cook on a coal fired range. Apparently Beamish a lot more expensive though.
Great. Now I’m starving, not just for fish and chips. But, THOSE fish and chips. Looks absolutely incredible! Love your content. Keep up the great work!
Our local chippie had a coal fired range in the 1950's and used dripping, no fancy oil in those days. The trouble with using coal the dripping never got hot enough and the food was very greasy but it wasn't half tasty, really satisfied your hunger. If you fancied a change by ordering a pie the question was asked"Do youwant it hot?" The pie was chucked in with the cooking chips for a few minutes until greasy enough. Happy Days.
You hear about the holiday with his new mrs? Took his new mrs away on holiday to remember his ex 😂😂 people think the sun shines out his arse but it doesn’t
Looks really tasty nice fish and chips, but up in Durham in the Beamish museum and the fish and chips are cooked in beef dripping in a coal fired fryer yum.
You are an absolute inspiration Danny mate, you’ve been through so much in recent times more than most people can recover from and you still are able to come out the other end and remain humble and respectful. Huge amount of respect for your content, but more for you as a person. Keep doing what your doing buddy. 👏
I was stationed at RAF Sturgate in 1956 for 2yrs. Went to the same shop for Fish & Chips every Wednesday cost 1 Shilling ($.14) . There w@s a red hair girl who worked there. It has been remodeled since then.
Your fish and chips are simply marvelous! I've had the pleasure of indulging in this delightful dish in various locations across England, including London, Durham, and Whitley Bay, during my visit a few years ago. However, I must say, your coal-fired fish and chips appear to be incredibly delectable.
There’s a fish and chip shop in Esh Winning County Durham called Fields, they have coal fryers and have been going for over 100 years. They’ve had quite a few celebrities go there over the years.
I would so love a chippy in Minnesota if anyone ever feels like immigrating and opening a chippy here. Yes, I know that the medical system here is much, much worse than what you are going through in the UK. But maybe a brave soul might want to import a chippy and perhaps a pie shop with the steak and kidney pies and pasties and whatnot. Blessings to you all across the pond.
A good portion of fish & chips takes a lot of beating, but if you live on that stuff, you do need a good medical system. This bloke looks no stanger to chips. There appear to be at least 3 coal fired ranges in county Durham alone, by the way. Greetings from Northumberland.
@@ashleyhoward8926 I wouldn't live on it, but it would be a nice change from fish fingers on Fridays. My family and I abstain from all meat except fish on Fridays. The medical care here is okay as long as you can afford the expensive insurance premiums or are poor enough to qualify for the state medical assistance program. I only go to the doctor when I have a very good reason. I'm hoping to keep it that way. Greetings from Minnesota. I hope you are well.
When I was a kid in Ontario, Canada, the chip trucks used tallow. Now it's all vegetable oil and it no longer tastes great. And I love my haddock swimming in tartar sauce. I've got to try that fish & chip shop some day.
@@michellestansfield192 I used to work in a secondary school in Sunderland, and got roped into quite a few visits with our pupils as a result. Always looked forward to getting at least some chips from there - they were so busy sometimes that they would sell out of fish! I always encouraged other staff members to guide our kids there before the rush.
as a young man in Arizona 50's and 60's the best fish and chips was a little roadside business in the salt river bottom. many great eateries are almost hidden.
When stationed at RAF Coningsby Lincolnshire there used to be a coal fired beef dripping fish and chip van ! yes van come round the married quarters the absolute best !! in 1973
I'm a thirty-years-deep fish and chip fryer in the southwest, and here's my review: The prices are bang on. In the last few years, the costs to us have gone through the roof; the public aren't happy the fish and chips are now so expensive, and yet the profit margins are far lower than ever before. In my chippy, in the last two or three years, our costs for wages, fish, energy, oil, batter, potatoes etc have more than tripled, and yet we have only been able to elevate our prices by around ten percent. The "Jumbo" Haddock in this video is truly massive, and I can only commend this fish and chip shop for being able to serve something so big for such a competitively reasonable price, although, if you come to the south, please be aware that we simply aren't able to source fish this big for anywhere near as cheap a price. Oop North, the wholesale fish prices are much more reasonable, as are the overhead costs such as business rates, wages etc, so be prepared to pay more down this way! My chippy has been running since at least the 1920's, and indeed we've got documents to prove as such dating back to the thirties, but in the thirty years I've been here I've spoken to elderly customers who remember it from earlier, and as such we have a long-standing loyal customer base. The ten or so people in the "busy summer" queue in this video is comparitively tiny compared even to our quietest winter evening. At the time of year in this video, we, and every other decent chip shop in the southwest, and presumably the country, will be queued out of the door and up the street for hours, with perhaps fifty to eighty people at a time, and we are turning over vastly more customers per hour, due to the fact that we aren't having to wait for a beautiful and historic, but ultimately hugely underperforming coal-powered range. When I first started in my shop in the early to mid nineties, it was only twenty or so years after we had last had a coal fired range, but that was for a really good reason, namely that coal is really difficult to manage under busy conditions. I love the historic value of the coal fired range in this video, and i will surely try to visit this chip shop the next time I'm up that way, but honestly, we would have served that entire queue with freshly cooked food in fewer than ten minutes, and continued at that same pace for hours afterwards. Finally, beef dripping has been largely replaced by vegetable oils in all but a minority of fish and chip shops due firstly to the fact that it is horribly unhealthy, and secondly to the fact that it masks the wonderful taste of the food in which it has been cooked, with the arguably nasty, bitter taste of animal fat. The town in which our business resides has two chip shops. One cooks in beef dripping, and the other is my shop, cooking in all (fresh daily) vegetable (NEODA certified palm) oil. One of the big reasons that our shop fares so well in comparison to our competitor, is that on an almost daily basis we get customers telling us how they have tried the oppositions food, cooked proudly in animal fat, and that it tastes horrible compared to ours. Yes, beef dripping does give a certain strong flavour to the food, but that flavour entirely masks the naturally delicious flavour of the high quality food which gets cooked in it. A lovely fresh fillet of Haddock doesn't need to be overpowered with the slightly rancid and bitter taste of dripping, it should be enjoyed with an oil that does nothing to mask the sweet taste of the fish, with the overtones of the sea in which it was caught. With my many years of experience, and my years of sampling the best and worst fish and chips from Land's End to John 'O' Groats, I would say that the batter on the fish in this video isn't the worst, but certainly isn't the best that I've seen. The dark colouration comes from the frying medium, which in my opinion isn't the best, and although I actually don't mind a soggy batter (nor soggy chips), I know that the majority of people prefer both to be crisp and crunchy, and in my shop we certainly try to find the perfect happy medium, which means that the fish stays as moist and fresh as possible, with the batter and chips being crisp when freshly cooked, but giving the customer the option of having them open in boxes to preserve that crispness for a long as possible, or having them wrapped in paper so that they stay hot for longer, with the tradeoff of being more soggy once opened. I love the review, the bringing of your own table and chair, and the positive and humorous way in which you present the fish and chip industry, and I will certainly be watching more of your content. Cheers!
That fish, that Haddock looked like the BEST piece of battered fish I've ever seen. Just cooked PERFECTLY, how those big flakes just FELL off, amazing, and COAL FIRED!. If I ever go to England, I have to go to Upton fish and chip shop. Those chips were beautiful, looked like my mum's homemade chips. Bloody delicious 🫡
In Blackridge West Lothian where I went to school there was a coal fired fish and chip shop we called it greasy gretas it was wonderful it was still there in the early 1980,s if I remember correctly and yes there was a queue at this one too greetings from Scotland 🇬🇧🇬🇧🇬🇧
Ohh my days,that does look heavenly! The curry and peas,that’s where you got me! I must have this in my belly in 2025!!! And I will,thanks to you,Maestro Rates.
