Greater Manchester’s award-winning chippy known for its beef-dripping tea and street queues unveils new look

When Dan Edwards decided to open a fish and chip shop in Prestwich in 2018, he wasn’t particularly bothered by a chippy tea. Or at least, he didn’t think he’d ever had a good one.

Having worked in some of Manchester’s finest hotels and the acclaimed Hawksmoor, he came into it with a good understanding of what it takes to make a restaurant thrive. He knew from the start that the best possible ingredients were a given – but a USP was just as crucial.

“Within 24 hours of seeing the to let sign go up in the window, I put down a deposit and was on the tour of Yorkshire’s best chippy – I had fish and chips for breakfast, lunch and dinner,” says Dan When does it begin. turning on the fryer.

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“I actually hated fish and chips at the time as I’d never had a good one, but when I went around Yorkshire I saw they fried everything in beef dripping and although I knew it was quite different from back home , I thought that was what would set us apart.”

And he was right. Chips @ No. 8 on Clifton Road has become a go-to for hungry, tea-loving Mancunians. Known for its two-story mural of Mark E. Smith’s The Fall and the long lines stretching down the street, it’s one of the area’s best-loved fish and chip shops.

But despite being named among Britain’s best in the ‘carved world cup’, it hasn’t been plain sailing. “For two years I didn’t pay, I couldn’t afford it,” says Dan, reflecting on the start of the chippy’s journey in 2018.

“We were hidden on a side street. Our first exposure actually came through the Manchester Evening News because of the mural. But then people would come down and try the food, so we got exposure through word of mouth.

“Our big breakthrough was when we entered a competition and were named among the top 50 chips – then it really took off and became a destination. What we had to work on was getting people to walk past their chips and come to us. to be different.

Despite their success, Dan is still keen to evolve and change with the times. This week, the owner and team unveiled their latest project – an extension of the original site, which now includes takeaway, a bar and restaurant space upstairs.

Upstairs, in particular, is a big change for the Chips @ No. 8 brand, with the soon-to-be-launched seafood-focused menu swapping fried food for dishes like ceviche, bouillabaisse and fish tacos .

However, the shop’s fried classics are still available for diners upstairs. In addition to the ‘from the kitchen’ menu, there will also be the ‘from the chippy’ option, if you want a classic chippy tea.

The expanded space still feels very much like the original, but with a few new touches – and a lot more space. The light and airy restaurant has exposed brick walls hung with fish-inspired artwork, while plush leather booths frame the upstairs space to create an inviting dining environment.

Downstairs, there’s a new counter for customers to place their takeaway order and a stylish bar space where customers can grab a quick bite while they wait. The fridges are well stocked with canned pops like Dandelion and Burdock, Vimto and Fanta, as well as beers from local breweries – a continuation of Dan’s aim to keep ingredients and produce as local as possible.

“We wanted to realize our potential, we’ve struggled to meet the demand in the store before and we knew we couldn’t do much more with the space,” he explains, tossing a piece of haddock into the fryer.

“For me, it’s still about buying from independent suppliers and companies. The fish is sourced from Openshaw Market, the potatoes from a supplier in Tottington, but the potatoes are from Ely in Cambridgeshire. Puddings from Heywood, pies from HM Pasties, sausages from Radcliffe and desserts from Weeniebakes in Prestwich.”

Dan had hoped to make the big reveal earlier than this week, but the last 12 months have thrown some curveballs. Problems with gas supply and equipment, including extraction, have slowed progress.

“It’s been a tough 12 months to get here as well. We had no funding and had to wait for it to arrive. Then I naively thought that the gas supply here was sufficient, but six months later I realized that it is not.”

Unveiling the space earlier this week, he took to Instagram to thank followers and regulars for their patience – as well as a special mention for his wife Marie. “I started this project almost 12 months ago and it has come close to breaking me many times,” he confessed.

“Easily the most challenging thing I’ve ever done, but we’re there now! My wife is clearly an angel for putting up with me all this time. Marie, I love you more than you can imagine.”

And while the upstairs restaurant, with an elegant carved tea twist, is in a soft launch phase while the new systems await, the grand re-opening attracted the usual attention – and queues – when Dan opened the doors .

So with things looking promising for the new-look Chips @ No. 8, what does he think is the secret ingredient? “Attention to detail,” he says without flinching.

“Everyone here has that and is focused on doing things the right way and not taking shortcuts. Almost everything is made from scratch, we’re making flavored salt as we speak, it’s all the little touches like that.

“When I started this in 2018, I wanted to change the image of fish and chips and what it could be. I knew things were getting expensive but it has always had a place in British hearts and I don’t think it will ever leave. so I wanted to do it right and I still do.”