Name: Shap Chippy

Where: Shap


Tel: 01931 716060

Opening hours: Tuesday and Wednesday, 12noon-1.30pm and 4.30-8pm; Thursday to Saturday, 11.30am-1.30pm and 4.30pm-8pm; Sunday, 4.30pm-8pm. Closed Monday.

Owner: Matt Phillips and Ashley Phillips

History: Over the last year Shap Chippy has won multiple awards, including NFFF Quality Award, Best Fish and Chip Shop in Cumbria 2019 (Englands Business Awards) and Top 50 Takeaways in the UK 2019 (Fry Magazine). They have now been shortlisted as Top 60 for the UKs Best Fish and Chip Shop 2020. “In the north west category there are three shops from Cumbria out of a total of six, a fantastic achievement for the county,” says Mike and Ashley.

Shap Chippy has developed the already award-winning menu to include locally sourced products, ensuring their fish is MSC certified and 100% sustainable. Matt and Ashley have renovated the shop both in the restaurant area and the kitchen, installing a new range in June 2019 to ensure consistently a high-quality product.

Style of food: Quintessential fish and chips with some fun specials thrown in to keep things interesting

Menu sample: Shap Chippy has an eat-in menu and a takeaway menu. The prices shown are from our takeaway menu. Starters include mozzarella dippers (£3.20); garlic mushrooms (£3.20); homemade onion rings (£1.60); salt and pepper squid (£4.90).

For mains, both fish and chips are available in small, regular and large portions. Regular fish and regular chips (£6.50); homemade cod fish cake (£2.60); steak pie or chicken, or bacon and leek pie (both locally made, £3); special hoisin duck loaded chips (£5.20).

Desserts include Oreo sundae (£4.50); Key Lime pie (£4.50); chocolate peanut butter stack (£4.50) and banana fritters (£3.95).

In their own words: “We have a 36-seat modern, warm and welcoming restaurant and a quick and efficient takeaway. Our aim is to deliver the best service to our customers and to develop the next generation by giving training and opportunities to our staff. We have a passion for the industry and want to be ambassadors for change, working with organisations such as the National Fish Fryers Federation.”