Brockenhurst chippy is celebrating 40 years
A Brockenhurst chip shop owner celebrating 40 years in the business has revealed that when he started out, one of the nation’s favourite dishes cost just a quid.
Alan Beardsmore, known to everyone as ‘Chippie’, has been running Rainbow Fish Bar in the village since June 1983. He says since that time he has peeled “literally thousands of tonnes” of potatoes.
“I dread to think how many it really is,” he said. “In the summer when we are really busy, we get through three tonnes in a week. They are still manually done with a chip and peeler machine.”
When he started out, cod and chips was priced just £1 – the fish being 70p and the chips 30p. Now it is more than a tenner.
Chippie said: “Potato prices have soared 250% in the last few months. Fish prices doubled overnight due Russia’s invasion of Ukraine and have remained high since.
“It is really tough times at the moment, with the increases in gas and electric and the cost of oil to contend with as well. This has forced many chip shops to close
“We have put up prices a bit but we are determined not to pass the whole cost of the increases onto our customers – you just can’t.
“But like Gloria Gaynor says, ‘I will survive!’”
Surviving for 40 years means Chippie has been serving up some of the best fish and chips in the area. He said: “I’ve got generations of families who have been coming to me since the day I opened. I now serve their kids and grandkids as well as them.
“It’s a nice feeling to see them coming in – happy customers are what it is all about.
“I also have holidaymakers who have been coming to me since I opened, and return every year. “
Chippie started working as a teenager in the Midlands with his auntie and uncle, who ran chippies in mining towns.
When the coalpits closed down Chippie moved down south with his twin brother who runs the other business they own – The Silver Grill chip shop in Totnes, Devon.
He said: “The secret to being a great chippie is supplying your customers with the best produce, including the freshest fish you can get – never cut quality is my mantra.
“That along with a smile and good service.”
Although he offers fish cakes, pies, pea fritters, burgers and sausages, Chippie says cod and chips still remains the firm favourite with customers.
He does not have deep fried Mars bars on the menu, but says if a customer wanted one they could bring it in for him to fry. “We will, with reason, cook anything,” he said.
The Rainbow Fish Bar is open six days a week, but Chippie now works part time and is looking forward to retiring in the near future.
He says when he does, the business will be left in the “safe hands” of manager Chris Munnik, who has been with him for 35 years, and assistant manager Debbie Drodge.
He said: "I am looking forward to retiring but I will miss my customers, many of whom have become like friends over the years."
