The fifth episode of this ten-part series produced by Tyne Tees Television and written and presented by architectural historian and broadcaster John Grundy about the building that people have constructed over the centuries to help themselves work, live and enjoy themselves. In this episode John explores Britain’s love affair with fish and chips and how the introduction of food and takeaways from abroad hasn’t dampened that nations appetite for the humble chippy. Over a montage of John...

The fifth episode of this ten-part series produced by Tyne Tees Television and written and presented by architectural historian and broadcaster John Grundy about the building that people have constructed over the centuries to help themselves work, live and enjoy themselves. In this episode John explores Britain’s love affair with fish and chips and how the introduction of food and takeaways from abroad hasn’t dampened that nations appetite for the humble chippy. Over a montage of John Grundy wearing various costumes and maps of the region the opening credits. Title: Grundy Goes… For a Takeaway In a fish and chip shop a cooked fish is removed from a frier while bags of chips and filled. Presenter John Grundy comes inside and tells a funny story about something that happened to him when he visited a fish and chip shop in Leicester, the woman behind the counter batters up another fish placing it into the frier. John then places an order which is put together by another member of staff. Taking his meal outside, he tells another funny story about ordering fish and chips in Edinburgh and explains that the amazing thing about chip shops, wherever you go in the country there are all different. Over a montage of various fish and chip shops from across the region, the questions are asked why is every chip shop unique, where did they come from and who invented them? The question is also put who runs them and what kind of person patronises them? Over a phantom car ride along Ocean Road in South Shields past rows of Italian, Indian and Chinese restaurants and takeaways the vehicle comes to a stop outside Billy Smith’s Chippy, another question is asked, in these days of the takeaway explosion, how is it that the humble fish and chip shop manages to survive? Sitting in a chair reading the paper John becomes ‘Disgusted of Darras Hall’ who complains about chip shops which he sees as smelly, untidy and don’t look attractive with nothing to do with architecture. Now standing outside Billy Smith’s fish and chip shop at South Shields John Grundy explaining that this is a typical chip shop, a tad on the posh side. He points out some of the features of the frontage which was originally a late Victorian shopfront with decorative Victorian tiling inside. Standing at the counter inside eating a spam fritter John explains that while there is nothing special about fish and chips shops, he is doing this programme because they are an important part of the British townscape and because they gleam temptingly in dark streets. At night Smith’s Chippy lit up, the only shop in the street to do so. Another montage of chip shops this time all lit up at night. Standing in a queue inside Seashell’s Corner fish and chip shop at Monkseaton near Whitley Bay, John explains what he thinks a chip shop should look like. A montage follows of a cramped and warm shop on a winter’s day, a plastic menu board, plenty of posters from the likes of the Federation of Fish Friers with posher shops having a fish identification chart and handmade posters often stars in dayglow colours stuck on the wall with Blu-tack. Finally, at the front of the queue John remembers happy memories of leaning over the high counter gazing over to watch the fish and chips being prepared on the other side of the range. Over a montage of food being served John speaks lovingly of the range stuffed with its ‘nourishing goodies’. Coming out of the chippy onto Coronation Crescent with other customers leaving with their purchases behind him, John points out that no two chip shops are the same with the vast majority small individually owned and home-made with a style all of their own and all ‘amazingly British’. Over a montage of various fish and chip shop signs ‘Disgusted of Darras Hall’ complains again that a programme shouldn’t be made about them. Sitting at a desk in a library is Dr J. Grundy PhD Professor of Fishandchipology, who reads an extract from Charles Dicken’s Oliver Twist published in 1837 which make an early reference to a ‘fried fish warehouse.’ Reading from other books he gives an early history of fried fish, but at this time without chips. Opening a draw in the desk he takes from it a chip and asks where does it come from? In a kitchen dressed in chef’s whites and wearing a toque hat John Grundy provides a humorous history on the humble chip beginning with the discovery of the potato in 1492 through to the development of the chip in the 1860s. Title: End of Part One Part Two Over a montage of plates of fish and chips being served and people eating them, John explains that no one really knows how or when fish chips came together. Over archive footage of an industrial northern town John explains why it was in places like these that fish and chips spread the fastest during the 1870s and 80s. Over archival images of working women John explains that as women no longer had the time to cook, fish and chip shops was a boom. Stepping out of red telephone box and holding a copy of the Yellow Pages John explains that fish and chip shops soon spread across the county. Looking through todays Yellow Pages there are 182 chip shops listed on Tyneside, not included an additional 452 listed under takeaways. Listing some of the non-English names given as chip shop owners, John explains how the trade has always attracted the newest wave of immigrants. A montage follows of various Italian fish and chip shop with names like Porchelli, Pantrini, Di Biasio and Bimbi followed by those from the Indian subcontinent such as Jagpal Chippy and around the corner from where John lives in the Newcastle suburb of Gosforth a Chinese fish and chip shop; Ashfield Chinese Takeaway. Inside an Asian woman takes orders from customers while outside John talks about the architectural features on this Victorian shopfront in an ordinary Victorian terraced street before heading inside to order sausage and chips. Turning to the camera and taking his food outside he explains why fish and chips shops were attractive to immigrants. Over a montage of fish and chips being served John explains that ‘from its beginning this gigantic trade has been run by ordinary people in ordinary shops to ordinary customers who happened to like nothing more than a bit of extraordinary, tasty nosh’. Over a montage of photographs featuring Harry Ramsden and his fish and chip shops John explains how the industry moved on from serving food from stalls or barrows to specially built little sheds and huts. As a car drives past one of these special little shed chippy’s at Shiremoor on North Tyneside, John explains why he sees them as special. At Field’s Fish and Chips at Esh Winning in County Durham coal is used to heat the range, along the back wall a mural of Windsor Castle in original 1930s Bakerlite. Outside Colman’s Fish and Chip shop on Ocean Road in South Shields John states enough of the theory, time for some practice. Standing beside the frier inside John speaks with owner Richard Colman as he fries fish about how to successfully run a fish and chip shop. Questions are put about the types of fish and potatoes used as well as what skills are needed to be a good fish fryer especially with regards not burning themselves on the vegetable oil. Sitting at table in Kristian Fish and Chips café at North Shields Fish Quay surrounded by families enjoying their fish and chip meals, John pours himself a cup of tea and explains why eating in this setting is considered the best way of eating fish and chips. He goes through the certain things to take for granted in café’s like this; a pots of tea, slices of thin bread and butter, mushy peas, vinegar bottles and a vaguely nautical or fishy décor, nice old-fashioned British tradition. Inside the Metro Centre at Gateshead shoppers wondering past the many shops with other using an elevator changes to the nearby Harry Ramsden’s Fish Restaurant described by John as ‘the bright new world of fish and chippery’. Inside customers sitting at tables not to dissimilar to that of Kristian’s with pots of tea and slices of then bread and butter, but with chandeliers and waiters serving plates of food. This is a modernist environment but made as traditional as possible. Standing in a Domino’s Pizza takeaway and dressed like Kentucky Fried Chicken founder Colonel Harland Sanders, Big John Grundy explains that if its American then the British will love it. As members of staff work to prepare pizza’s Big John explains that America has brought to the takeaway a standard of design that leaves chip shops looking messy, he then takes a bite from his pizza. A montage of other American fast-food outlets like McDonald’s and Burger King with John explaining we’ve taken to the glossy American design approach up to a point. However, the majority of takeaways are one-offs. Over a montage of both Chinese and Indian takeaways, John talks about the varied architecture characteristics of both types with Chinese takeaways being bare and ‘barn like’ while Indian takeaways are often jewelled and oriental looking. Two women walk into Big Bite pizzeria in Newcastle changes to ‘All Pizza Great and Small’ in the market town of Bedale in North Yorkshire, example according to John of models of individuality. Retuning to Big John Grundy in the Domino’s takeaway he talks about the food that is serve in American takeaways is also standardised. Standing nearby John tells a story of visiting a hamburger restaurant in California and because it was so standardised he didn’t know what town he was in. No, John prefers the variety of the British takeaway. Walking along a terraced street John explains there is one last thing he hasn’t mentioned. He comes to and walks into a corner shop and orders himself a bacon sandwich. Over Maria Muldaur singing ‘Cooking Breakfast for my Love’ the bacon is fried and the sandwich made while John stands at the counter looking up at the sandwich menu. Taking his sandwich outside John takes a large bite. Credit: Written and Presented by John Grundy Camera Mike Parker Sound Paul Graham, Andy Bennett, John Hughes Dubbing Mixer John Cook Electrician Ron Angus, Ken Hind Costume Tom Robson Graphics Alan Davidson Title Music John Cook Production Assistant Eileen Brown On-line Editor Howard Beebe Director / Producer Roger Burgess End title: Tyne Tees Television © 1996