Fish and chips are hailed as Britain's national dish and one that is steeped in tradition. But there are many lesser-known tricks of the trade that only those who have worked in it will know. While other fast food joints like McDonald's and KFC entice customers with "secret" menu items, the iconic fish and chip trade is a little different.
The team at Poppies , an iconic chain of London chippies, has divulged the best-kept secrets of the industry . Poppies takes its name from Pat ‘Pops’ Newland who founded the chain after entering the fish and chip business at age 11, when he got a job on the Roman Road cutting up The Daily Mirror newspaper to wrap fish and chips in for takeaway. Now the chain sells the great British classic in all its glory at four London locations; Soho, Spitalfields, Camden and Notting Hill.
But even with its glorious offering of delicious, fresh dishes, there's one item the Poppies team wouldn't be caught ordering. They told Express.co.
uk: "It would have to be jellied eels. They've been a popular dish since the 18th century and lots of our customers love them but if you're new to the dish it can be quite a demanding bite! "We serve them in the traditional way which is cold having been chopped, boiled and coated in a spiced stock that sets around the pieces of eel forming a jelly." As for best-sellers that the team and their customers are most partial to, it has to be cod and chips.
They're ordered "all day long", said the Poppies team, who revealed th.
