FryMaster Sheffield: Traditional Fish & Chips from Just £7.25

placeholder image — Frymaster Attercliffe

Fancy traditionally-cooked quality fish and chips for just £7.25 a portion? This Sheffield chip shop has it all wrapped up!

Fish and chips remains one of Britain’s best-loved takeaways, and this newly-refurbished Sheffield takeaway and restaurant is maintaining all the traditions of this popular staple ensuring it’s still a great-value meal for all the family, any day of the week.

Richard Pearce, the owner of FryMaster, on Attercliffe Road, has been expertly frying up tasty fish n chips in Sheffield for over four decades – and is the third generation of his family to bring this mouthwatering meal to the city.

New look for traditional fish & chip takeaway and restaurant

Despite being in the shop at 653 Attercliffe Road for 15 years, Richard says some customers are still surprised that there’s room for 70 diners to have a sit-down meal in the restaurant at the back.

When disruptive roadworks right outside and a blazing hot summer caused a slowdown in July, Richard turned adversity into an opportunity, closing the restaurant for a fortnight to execute a complete modern renovation.

Richard explained the thinking behind the new-look – pared-back steel and brick-effect walls.

“We wanted to reflect Attercliffe’s proud industrial past,” he said. This is further enhanced with works by famous Sheffield artist – and Frymaster customer – Joe Scarborough adorning the walls. On display are prints and pictures, including scenes of Attercliffe life, some specially commissioned from Joe by Richard and his dad.

With new air conditioning units (for hot and cold days), fully accessible facilities and free wi-fi, Frymaster’s restaurant is ready to welcome old and new customers alike.

What makes Frymaster fish and chips so good?

A quick look on Facebook reveals plenty of praise from happy customers including comments like “Best chippy in the city without a doubt”; “Been today, fantastic job, disabled toilet fantastic. Fish and Chips fantastic as usual”, “Looks amazing, best chippy in Sheffield” and “Came yesterday looks amazing, fish and chips awesome as always”.

There is little Richard doesn’t know about making great fish and chips and says “quality ingredients” and “consistency” are key factors. Only Richard and two other trusted staff are allowed to work the fryers here, and the quality of ingredients is continually monitored and changed to ensure they are the best they can be.

“My customers want to know that whoever is frying their fish and chips will taste perfect – like they expect them to be,” he said.

And whilst many fried foods these days are cooked in vegetable oils, Richard remains true to his roots and to tradition, including serving scraps (batter bits).

It has to be beef dripping. It’s all we have ever used. It’s traditional and we are a traditional fish and chips shop. We also serve scraps for free – people always ask and we’re happy to give them.

Richard Pearce

Following in the family footsteps

Richard left school at 16 to start working for the family business, which began in the 1930s when his Great Aunt Eliza opened their first fish and chip shop.

The combination of quality Lincolnshire potatoes, Icelandic Cod and cooking in beef dripping, together with a special batter recipe (a closely-guarded family secret) means quality fish and chips every time.

“Everything can affect the taste – the type of potato, where it was grown, the soil it was grown in, so we are looking at this all the time, he said.

Unbeatable prices - £7.25 for a portion of fresh fish and chips

That quality and consistency brings customers through the door – but price is also key. Richard says there are some fish and chip shops charging upwards of £12 for a portion but we keep our prices as low as we can.

I would rather sell a lot for a little rather than a little for a lot. That way you get a faster turnover of food which means the fish and chips you are getting are freshly cooked.

Richard Pearce

With the business navigating the economic pressures facing takeaways nationwide. Soaring ingredient costs and energy bills have tightly squeezed profit margins across the sector but despite this, Richard and his team remain fiercely committed to keeping their traditional fish and chip dinners high-quality and still affordable for local families.

The rise in gas prices has been ‘eyewatering’. And when you add increased staff costs, increases in national insurance, the higher costs of all raw ingredients especially the fish (Russian embargoes have made a bad situation worse here) alongside a year of roadworks causing chaos for traffic, residents and workers around Attercliffe, and hotter summers to come, he knows he faces a challenge ahead.

But despite all that Richard and the team are looking forward with immense optimism to the completion of the ongoing Attercliffe roadworks. Once the heavy machinery moves out and normal traffic flow returns, the newly modernised 70-seat restaurant (and takeaway) will be perfectly positioned to welcome both long-term regulars and new diners down to a vibrant, revitalised Attercliffe.