Chippy Staff Battle 50°C Kitchens

Chippy staff across north-west England are facing extreme challenges as heatwave temperatures soar over 30°C. Kitchens can reach a blistering 50°C behind the ranges, creating arduous working conditions. Andrew Crook, president of the National Federation of Fish Friers, described the heat as 'horrendous,' especially for mobile units, and advised increased water intake and frequent breaks for staff. Inland fish and chip shops may experience up to a 30% drop in sales, contrasting with busier coastal establishments. Some owners, like Anna Leigh in Wigan, have even had to close for short periods, prioritizing staff well-being and acknowledging customer reliance.

Despite the heat, some businesses report a surprising boost in delivery orders as customers opt to stay home. James Ellams, a young fish fryer of the year, noted this trend, stating that people 'love fish and chips' regardless of the weather. Shops are adapting by relaxing uniform policies and increasing staff to allow for more breaks. Brothers Alistair and Dominic Horabin, who run a chain on the Fylde coast, ensure their shops remain open with air conditioning and ample drinks for staff and customers, especially for elderly patrons who depend on deliveries. As climate patterns shift, businesses are recognizing the need to adapt to more frequent extreme weather events.