Britain’s beloved national dish, fish and chips, holds a strong place in tradition. Despite the popularity of secret menu items in other fast food chains like McDonald’s and KFC, the fish and chip trade operates uniquely.
The team at Poppies, a well-known chain of London chippies, has unveiled some of the industry’s hidden secrets. Named after Pat ‘Pops’ Newland, who started in the fish and chip business at age 11 by wrapping fish and chips in The Daily Mirror newspaper, Poppies now serves the classic dish at four locations in London.
While Poppies offers a variety of fresh and delicious dishes, there is one item that the crew avoids ordering – jellied eels. Despite being a popular choice for many customers, jellied eels can be an acquired taste due to their preparation method.
Cod and chips stand out as the top-selling choice among both the team and patrons, with 70 percent of Londoners preferring cod over other fish options. Poppies distinguishes itself by using only fresh fish, sourced sustainably from the waters near Peterhead in Scotland.
Mushy peas take the lead as the best-selling side dish at Poppies, complementing the 40,000 chip portions served weekly alongside a staggering 13 tons of potatoes peeled in their kitchens. Catering to over 10,000 Londoners weekly, Poppies continues to delight customers with their high-quality fish and chips.
