A History of Fish and Chips

A Brief History of Fish and Chips

There are few dishes that evoke as much affection and nostalgia in the British psyche as fish and chips. Crispy battered fish, chunky golden chips, and a dash of salt and vinegar—it's a comforting meal that's been cherished across generations, bringing people together for over 150 years. But where did it all begin?

A Tale of Two Cultures

The origins of fish and chips are a story of fusion and immigration. Fried fish is believed to have been introduced to the UK by Jewish immigrants from Spain and Portugal in the 17th century. Known as pescado frito, the method of coating fish in flour and frying it in oil was a traditional Sephardic preparation, well-suited to the British climate and palate.

Meanwhile, chipped potatoes were becoming increasingly popular in the industrial towns of Northern England. Cheap, filling, and easy to cook in bulk, chips were a natural complement to the growing working-class diet.

It wasn’t long before these two simple staples found each other.

The First Chip Shops

The true inventor of the fish and chip shop is still debated. Some credit Joseph Malin, a Jewish immigrant living in East London, who opened a fried fish and chip shop around 1860. Others point to John Lees, who was reportedly selling fish and chips out of a wooden hut in Mossley, Lancashire, as early as 1863.

Regardless of who came first, the idea caught on like wildfire. The fish and chip shop—quick, affordable, and open late—became a fixture on high streets across the country.

By the early 20th century, fish and chips were so popular that they were being sold in over 25,000 establishments. The shops were especially prevalent in industrial towns, providing essential sustenance to factory workers and labourers.

An Early Fish and Chip Shop in the UK

Fish, Chips and the Wars

The significance of fish and chips went beyond taste—it became a symbol of British endurance. During both World Wars, the government recognised its cultural and nutritional value, ensuring that fish and chips remained off rationing lists.

There are even stories of Winston Churchill referring to fish and chips as “the good companions”—a morale booster during the darkest days of the Blitz. Soldiers returning home from the front often looked forward to their first meal back being a proper portion of fish and chips wrapped in newspaper.

Regional Variations and Cultural Identity

As the dish spread, regional differences began to emerge. In the North, you'll often find fish cooked in beef dripping for a richer, crispier result. In the South, vegetable oil is more common. Some areas swear by mushy peas, others prefer curry sauce or gravy. The fish itself also varies—cod, haddock, plaice, skate, and even rock salmon have all had their moments.

But no matter the region, fish and chips became a culinary equaliser. From city bankers to seaside holidaymakers, this simple dish continued to bring people together.

Decline and Reinvention

By the late 20th century, however, fish and chips began to lose ground. A flood of fast-food chains offered new dining choices, and changing dietary habits saw a dip in the traditional chippy’s popularity. Many shops closed, and the ones that remained often relied on outdated practices or poor-quality ingredients to stay afloat.

But in recent years, there’s been a welcome resurgence. Across the UK, food lovers and chefs alike are returning to the classics—reimagining them with fresh eyes, better ingredients, and a strong sense of pride in British culinary heritage.

A Modern Classic: Introducing The Chip Shed

Enter The Chip Shed—a fresh, passionate and proudly British, traditional fish and chip shop. Founded with a single mission in mind—to do fish and chips properly—The Chip Shed is helping to lead the revival of this iconic dish.

With locations in Cheltenham, Stratford-upon-Avon, Warwick and Bourton-on-the-Water, The Chip Shed combines time-honoured methods with modern-day standards. Every dish is freshly cooked to order. Fish is responsibly sourced, potatoes are hand-cut daily, and the batter is light, crisp, and made from a carefully perfected recipe.

This isn’t just about nostalgia—it’s about excellence. The team behind The Chip Shed believe that fish and chips deserve respect. That means focusing on quality across the board, from the oil they fry in to the vinegar they splash.

But it's also about atmosphere. Each location is designed to celebrate the warmth and simplicity of a traditional chippy, while offering the polish and professionalism of a modern eatery. Whether you’re dining in, grabbing a takeaway, or ordering delivery, the experience is always welcoming and consistent.

The Chip Shed Restaurant and Takeaway in Warwick

Beyond the Cod

The Chip Shed doesn’t stop at cod and chips (though they do it brilliantly). The menu features a range of options to suit all tastes—from homemade fishcakes and battered halloumi to grilled fish and gourmet burgers. There’s also a dedicated gluten-free offering (at some locations), so everyone can enjoy the nation's favourite meal.

It’s a celebration of tradition without being stuck in the past—a tribute to what made fish and chips great, with an eye on where it can go next.

The Legacy Continues

Fish and chips is more than a meal. It’s a ritual, a memory, a piece of British identity wrapped up in crispy batter and golden chips. From its humble beginnings in the East End and the mills of Lancashire, to its place in wartime survival and modern reinvention, this dish has stood the test of time.

And thanks to places like The Chip Shed, it’s not just surviving—it’s thriving.

Whether you’re a lifelong lover of fish and chips or a newcomer looking to see what the fuss is about, The Chip Shed invites you to experience the dish as it was meant to be: simple, honest, and cooked with care.