![]() ![]() Woodnook Fish Bar, FarsleyĬhrisplusKirsty said: "Best fish and chips in Farsley. The mushy peas were perfect and everything was nice and hot." 10. Fish Out, Wellington Streetīrooksey6 said: "The fish is delicious and fresh. Speedy service and the food was spot on – easily the nicest fish I’ve had." 11. Croft Street Fisheries, FarsleyĬallum P wrote: "Friendly and welcoming staff. This is my local and I’m very pleased it almost on my doorstep." 12. ![]() Fish and Chips Number 3, Pudseyīecky posted: "Lovely fish and chips by two lovely ladies. Jan R said: "Besides the marvellous taste the the food is handed over just as they come out of the fryer so is piping hot." 13. Victoria Fisheries, GuiseleyĪnnie wrote: "We thought another, well-known local chippy was great, until we tried Victoria Fisheries.and now we are converts and won't go anywhere else! Food is cooked to order and is delicious. Please note: this is a list of traditional chip shops, not fish restaurants or pubs that do takeaway. We'll give additional points for gluten-free options, tasty scraps (or "bits") and a good selection of pop and special bonus points for glass bottles of Tizer.īut never mind what we think, here are Leeds' best chip shops according to the people of Leeds who've been waxing lyrical about these fine, proper, old-school fisheries on Tripadvisor.ĭo you agree with our selection? Are there some that don't deserve to be on the list? Let us know in the comments below. We expect reasonable prices and fast, friendly service, a good selection of pies, proper mushy peas and a vibrant curry sauce. So what makes a good chippy? We'd say a generous portion of slightly crisp, slightly soggy kingsize Maris Piper – or equivalent potato – chips and an equally generously sized, moist piece of fish in crispy batter. Nominations for the Leeds Loves awards are now open - tell us your favourite pub, restaurant, coffee shop, chippy, takeaway and more here Indeed, it's possible to have a miserable portion of dry fish and grey, greasy chips, even in a city where fisheries are omnipresent. In fact, it's one of the few UK cities still to fry its chips in beef dripping terrible for your arteries but great for the tastebuds.īut you're not guaranteed good fish and chips from any old outlet. Like any other British town or city, you can't move for chip shops in Leeds. We are very grateful for the amazing support we get from our customers, and are proud of all people that have worked very hard for us over the last 50 years.Fish and chips is a quintessentially British meal, albeit invented by Jewish immigrants to Britain. The Golden Galleon also underwent a full refurbishment. In 2016, both the Aldeburgh Fish & Chip Shop and The Golden Galleon had 6-pan High Efficiency ranges installed with Active Triple Filtration by Florigo, to produce the highest quality fish and chips. Our traditional methods have remained unchanged for 50 years, although technology has improved over time. Horace worked up to his death in 1998, never leaving the business, and we lost Celia, known as “mother” to many who worked at the fish and chip shop in 2015. Each has had family work in our shops, extending the meaning of “family run” business. Likewise, Jane Smith, Katy Curling and Alison Bailey joined with the opening of the Golden Galleon in ’97, with Tania Jamieson joining in ’98. Committed to serving fish and chips, we are open everyday except Christmas Day (even then we’re asked to open).īrenda Wells and Susan Burns have been with us since 19 and are still frying today. In difficult circumstances, we remained open the next day. Susan sadly died the same year, the day before Aldeburgh Carnival. Their son Alan and his wife Zuzana joined in 2010 after finishing University. Peter’s wife Susan joined in 1977, helping to run the business. After leaving school at 16, he went on to filleting fish and frying. Peter started in the shop as a boy, taking money and giving the change. We started with 3 employees, today we have over 30. We opened The Golden Galleon in 1997, then The Upper Deck in 2000. Eventually the only way to expand was to get another shop. We started with a 2-pan range and have since upgraded to a 4, then 5 and now 6 pan ranges. Trade grew rapidly causing the shop to get bigger and living accommodation smaller. Mr Cooper, originally from Yorkshire, taught them to fry in beef dripping. Horace and Celia Cooney bought the fish and chip shop from Mr Cooper in 1967.
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