In this episode, Nigel Hodgson of Hodgsons Chippy in Lancaster tells Mark Petrou how he built one of the UK’s most respected fish and chip shops—without shortcuts or gimmicks. 

From humble beginnings and sleeping above the shop, to winning Young Fish Frier and Fish & Chip Shop of the Year, Nigel’s story is packed with practical advice on consistency, training, and doing things correctly. 

He also reflects on personal loss, industry changes, and why getting the basics right still matters most. 

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