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Wednesday, 30 May 2012
Now celebrating ten years with extra opening hours and freshly made pizza. We initially purchased the shop in 2002 to retire into — Sandra comes from the village and I grew up in a nearby village. It was nice to have a fixed buisness after running our own construction organisation with far afield contracts employing some 40 staff. The chip shop then came about through casual chat with the previous owners, bringing a total change of direction for us and a huge challenge. We took over the shop in 2002, the year of the Queen’s Golden Jubilee. We were very nervous to be faced with the public — it took some time to get used to being ‘front of house’, but the customers were fantastic and soon gave us the confidence to close the shop to refurbish and extend the rear kitchen and invest in the property. Twice we have entered Fish and Chip Shop of the Year, first in 2006/7 winning top five and our first quality award. In 2008 we won a local community award from Wrights’ Bakery for charity and sponsorship to local activities. In 2008/9 we won Fish and Chip Shop of The Year in Devon and Cornwall and our second quality award, from 32,000 shop entries. We now hold eleven awards — our latest is five stars in the Fast Food guide 2012 — we were also awarded five stars by West Devon Food and Hygiene. None of this would be possible without our customers’ encouragement and support and of course, the dedicated staff we have employed. These include quite a few youngsters from the village and we relish the fact they stay for several years. Our latest young employee Dan shows a lot of promise and commitment in his work. We don‘t just show them how to cook, they also learn about cooking temptures, hygiene, cleanliness and stock rotation. We have recently introduced a touch screen till and printer for the rear kitchen in a huge effort to cut down customer waiting time. We have purchased a new frying range after suffering many faults with the old one as we try very hard to rectify any problems when they arise and maintain the highest of standards. We pride ourselves on cleanliness, quality and quantity — we keep a very high dress code in the shop and keep a very high standard in maintenance, having built a relationship with other trade services and we extend thanks to them for keeping our wheels in motion. I’m sure some customers think when we open up, we just flick a switch but we can assure them we spend more hours working behind closed doors than we do when we are open. Our youngest son Mark stepped in and ran the back kitchen for some six months when I was not too well, and now our eldest son Simon who enjoys his cooking will be helping in the running of the shop to enable me to take more of a back seat. Simon has introduced pizzas to the menu, giving customers an even greater choice which is proving very successful — so much so we intend to purchase one of the latest stone ovens, enabling us to be able to offer further products to our already extensive menu. A lot of time, training and financial resources have had to be met to acheive these goals and we thank our freinds Barry and Trudy of the Lauceston Fryer, for their assistance in training and preparation of pizzas. There are a lot of people to thank for our achievements, especially the customers, and also our grandson Michael who has been working for us for the last three years showing great potential and commitment to the shop. We have seen quite a few businesses close in the village over the years — we hope all those that remain will continue to trade in the village, which has 100% commitment and assurance from ourselves we want to celebrate our 20th birthday in another ten years time.
Copyright Tindle Newspapers Ltd Thursday, 05 December 2013
Sir Ray Tindle
Something to sell?