Frier’s Pride!

By Hasan Uzunsakal

As the owner of Micky’s Chippy in Hackney, I’m proud to serve my community with fresh, sensibly priced fish and chips. I have a special connection to the area, having grown up in Highbury New Park and worked as a paperboy in Hackney from a young age. The sounds, smells, and diverse community of Hackney have always held a special place in my heart, and I knew that I wanted to own a business there someday.

After working for my family’s coffee shop for 13 years, I longed for independence and the opportunity to put my own skills into action. I looked for my first opportunity in the roads I knew as a child, in other words straight to Micky’s Chippy because watching their early morning deliveries of fish and potatoes always stayed with me on my paper run, as did the after-school chips smothered in salt and vinegar… need I say more! Sadly, I was disappointed when I initially couldn’t purchase the shop but I continued my journey, working in a reputable restaurant for another five years.

Opportunity presented itself once again when I was taking my son to a football session near Micky’s Chippy. He asked for a portion of chips, and I couldn’t resist the delicious smell from the shop, so I was pleasantly surprised to find the original owners still there. They informed me that the sale fell through with the other buyers, and they were now willing to sell to me.

Taking over Micky’s Chippy in 2017 was a privilege, and it’s been an honour to continue its legacy as an awardwinning shop. It had been awarded Best Fish and Chip shop in Hackney in 2006, 2007, 2009 by the Good Eating Guide and while under my management I was awarded the same achievement in 2021 and have doubled the takings within 18 months of running it. So here is my theory of running a good fish and chip shop business, and this is no means definitive, nor conclusive, it’s just my experience that has brought me here.

For starters, I put my heart and soul into every freshly sliced cod and haddock and am passionate about the potatoes that I source. I use the best batter and vinegar known to our industry. But beyond the quality of our food, I’m committed to sustainability. I source sustainable fish from accredited suppliers, ensuring that I’m not contributing to overfishing or harming the environment. Additionally, I filter my oil to ensure it’s clean and healthy so it can be recycled for other usage. I recycle all our paper bags and cardboard boxes too. All of our disposables are wooden cutlery, which aligns with our zero-plastic policy. Doing all the above and ensuring we uphold our community reputation for good customer service and our 5-star hygiene rating too.

Running a fish and chip shop is hard work. It’s long hours, hot oil, and a neverending stream of customers. But it’s also one of the most rewarding things I’ve ever done. To be a part of this community, to serve them the food they love, that’s what makes it all worthwhile.

So, if you’re ever in Hackney, come visit us here at Micky’s Chippy. I promise you won’t be disappointed.

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