Fish & Kicks!

By Austen Dack

Sunday 5th August saw the return of Championship football and the commencement of the 2023/24 campaign for Ipswich Town FC. A victorious season last time out saw us return to a division where we had previously been detained for 16 years!

Ipswich were drawn away to Sunderland for the first fixture, just a 350-mile round trip for us to work out in our trusty electric car. Long-distance driving in an EV doesn’t have to cause a headache. Map out charge points, & have a reserve in-hand, to make sure range anxiety can be conquered. By the time you can work out what’s the difference between a latte, cappuccino and a flat white, some of the fast chargers have already gotten you to 80% charge and you are ready to move on.

I was joined on the trip by Sarah, Beverley (a Mackem by birth), Rill and the train travelling James.

We arrived and immediately headed to the excellent Ship Isis pub for a pre-match libation. Kick off time approached, and though we were 2,000 strong in our away support, the 40,000 adorned in red and white were making great volumes. It was a nervy start for both fans and team alike the step up in leagues evident. Ipswich grew into the game and on the brink of half time found themselves in the lead. In the second half we doubled our lead, disciple Hirst already paying back much of his £1.5 million fee. Two nil up the home side went down to ten men. This kick started them into action. They pulled one back, before we had to endure 13 minutes of extra time. Thankfully we held on.

Afterwards we had a celebration beer or two with Beverley’s Sunderland supporting family including Cousin Graham!

After a stop over in the very adequate Travelodge (£39) we took a short trip to Roker beach and pier. Its lighthouse stands an impressive 23 metres tall. The pier which reaches out into the North Sea is 609 metres long and took over 18 years to build. Also known as Whitburn South, wide and sandy Roker Beach is one of the unsung hidden gems of the Northeast English coast. There are several pleasant cafes, pubs, & restaurants with lots of new openings in the last couple of years.

We then moved just six miles south to the delightful coastal town of Seaham.

It is a picturesque lively harbour town on Durham’s Heritage Coast. Seaham is famed for its glass making (it had a very large glass bottle factory), and its coal mining. Also check out the WW1 Tommy

The main reason for the visit was to meet up with fish and chip shop stalwart Graham Kennedy to see his latest Bells chip shop a few weeks after opening. It’s the sixth outlet from the company who have other businesses in Durham City, Framwellgate Moor and Team Valley –among others.

Their latest restaurant and takeaway are housed in the former Barclays Bank on North Terrace in Seaham. The business has made a million-pound investment in the site, but it was the attention to detail both historically and in technology that sets it apart from many refits I’ve visited.

Seaham’s rich mining heritage has been reflected in the decor of the restaurant and takeaway including a very realistic prop pit wheel that was used in the production of Brassed Off at the local theatre.

The “chaldron wagon” at the pass was commissioned by Howard Stafford of Houghton-le-Spring. The wagon set on rails mirrors the journey that the wagon used to take on its way to dump any coal waste into the sea. Prints showing miners from Durham’s coalfields in the

1940s adorn the walls, the names of local landmarks such as Blast Beach and Bank are emblazoned in neon signs over beach hut-shaped booths.

Graham said, “We wanted to reflect the mining heritage of not just Seaham but of this part of the Northeast – as the son, nephew and son-in-law of miners this is something I’m particularly proud of.”

This is much more than a themed restaurant the detail is more akin to a museum. I wish everyone could have the passionate Graham showing them around, although there are plans for a QR code on each table to let guests know what surrounds them.

Technology pays a big part too and it seamlessly sits next to the days of yore. With a facial recognition system for staff to log in with, and a fully integrated EPOS system, Graham knows exactly what all of his 130 staff are doing and when, plus can see sales trends across the days, months and years, assisting him with stock control sales and budgeting.

The proof of the pudding for this incredible restaurant was in the food. I ordered the haddock & chips (beef dripping), mushy peas, gravy, and homemade tartare sauce. The batter was tasty, the FAS fish white and flaky and chips were crunchy on the outside and soft in the middle. The excellent service from their plentiful staff too had to be commended.

Thanks Graham and team for your enthusiasm, hospitality and an inspirational visit.