Fish and chips shops are sizzling in the heatwave, but they're determined to keep frying on. The extreme temperatures are a challenge for staff, with some having to power down the kitchen and close their doors, while others are seeing a boost in delivery orders as people opt to stay indoors. The National Federation of Fish Friers' president, Andrew Crook, warns of the harsh working conditions, with temperatures reaching up to 50°C behind the range, even with air conditioning and fans. He advises staff to drink lots of water and take frequent breaks. Anna Leigh, owner of The Little Chippy, dreads heatwaves, finding it impossible to work and draining for staff. She considered air conditioning but was advised it would make little difference. Sales slump during heatwaves, with chippies on the coast doing a roaring trade, while those inland suffer a 30% dip. James Ellams, a young fish frier, notes a boost in delivery orders during heatwaves, as people prefer to stay in. He relaxes uniform rules and increases staff during heatwaves to ensure comfort and well-being. Brothers Alistair and Dominic Horabin, who run Seniors Fish and Chip shops, make it comfortable for staff and customers with air conditioning, fans, and ice treats. They've never had to close during heatwaves. Tracy Stock, owner of Chippy-T, groans when heatwaves approach, but prioritizes staff well-being, even closing one day last month. Overall, fish and chip shops adapt to the heat, ensuring customer satisfaction and staff comfort, despite the challenges.
