Master fryer marks a decade in the fish and chips business

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MASTER fryer Bill Isherwood is hoping to mark a decade in business with a third award for his fish and chip shop.

The 64-year-old owns Bill’s Chippy in Waterlooville and he was named Chippy Of The Year by readers of The News for the second year running last year.

And as the business celebrates its 10th year, Bill says he’s hoping to make it a hat-trick.

Bill, who lives in Farlington, said: ‘It is our 10th business anniversary this year. We have been really busy over the years.

‘I can’t begin to thank the local community enough. They look after me and I look after them with quality fish and chips.

‘We get people travelling from all over to the shop, it’s great to see.’

The takeaway in Mill Road used to a TV and video repair shop, also owned by Bill, but after 35 years when the market turned digital he decided to turn his hand to cooking instead.

He now runs a team of six, who have been known to serve 1,000 hungry customers over an average weekend.

He said: ‘I have had several jobs and each one I have liked and done well at. I have been lucky to go into fish and chips and do it well enough to get an award.

‘It’s all down to my hard-working staff and my customers. Without them I wouldn’t have won that award. I really do appreciate it.’

He says that he is planning to enter The News’ Chippy of the Year again this year after receiving positive feedback from his customers.

The competition sees readers vote for their favourite fish and chip shops and is due to be launched later this year.

He said: ‘Our customers love our stuff. They wouldn’t keep coming back if they didn’t like it. People come in and say our lovely our fish and chips are.

‘And it’s not just fish and chips, we do burgers and kebabs too.

‘The customers are the ones who are filling in the forms and nominating us, without them we would be nowhere.’

Bill swears the secret to making a good fish supper is in the preparation. ‘You have to make sure you have the right fish, and the right potatoes,’ he said. ‘You have got to be on the ball, there’s a lot involved.

‘It’s all down to the preparation and making sure that everything is right, if you have dirty oil then you will not be able to make anything nice.’

Bill says he has enjoyed the past 10 years and that he is looking forward to the next 10.

He said: ‘It has been great. We are very much looking forward to the next 10 years. I shall be here until I kick the bucket!’