The phat fryer

The phat fryer Fish and chip shop of 30+ years with fresh high quality product.

03/10/2026

1. McWhinney’s Bigfoot is one of the UK’s longest sausages stretching up to 12+ inches, nearly double a regular jumbo.

2. It’s named after a local farmer’s prize winning giant boar not just because it’s impressively large.

3. Bigfoot can weigh over 150g that’s more than three standard sausages in one go!

4. Longer sausages often have a touch more fat to stay juicy length and succulence.

5. McWhinney’s is a Northern Ireland family brand, spice recipe unchanged since the 1950s.

6. “Sausage” comes from Latin salsus = “salted” people have been making them for over 2,000 years.

7. No UK law defines “jumbo” it’s basically whatever the butcher decides is bigger.

8. Laid end to end, those three sausages reach nearly 2 feet i’d need very long buns.

9. All shrink 20% when cooked as proteins tighten so they were even bigger before they hit the pans.

10. Bigfoot’s so large, some slice it flat and serve it as a “sausage steak”

Now then folks let the innuendos commence! 😏😂😂

Stay beautiful folks
Much love
❤️ Kenny the phat fryer❤️

fans

10 facts about sausages,1. McWhinney’s Bigfoot is one of the UK’s longest sausages stretching up to 12+ inches, nearly d...
03/10/2026

10 facts about sausages,

1. McWhinney’s Bigfoot is one of the UK’s longest sausages stretching up to 12+ inches, nearly double a regular jumbo.

2. It’s named after a local farmer’s prize winning giant boar not just because it’s impressively large.

3. Bigfoot can weigh over 150g that’s more than three standard sausages in one go!

4. Longer sausages often have a touch more fat to stay juicy length and succulence.

5. McWhinney’s is a Northern Ireland family brand, spice recipe unchanged since the 1950s.

6. “Sausage” comes from Latin salsus = “salted” people have been making them for over 2,000 years.

7. No UK law defines “jumbo” it’s basically whatever the butcher decides is bigger.

8. Laid end to end, those three sausages reach nearly 2 feet i’d need very long buns.

9. All shrink 20% when cooked as proteins tighten so they were even bigger before they hit the pans.

10. Bigfoot’s so large, some slice it flat and serve it as a “sausage steak”

Now then folks let the innuendos commence! 😏😂😂

Stay beautiful folks
Much love
❤️ Kenny the phat fryer❤️

fans

10-12oz plaice and chips only £7.95 🤩 here at the Phat Fryer  fans                     fans
02/10/2026

10-12oz plaice and chips only £7.95 🤩 here at the Phat Fryer fans

fans

01/10/2026

10 SHOCKING FACTS ABOUT THE PRICE OF COD AND THE FUTURE OF FISH & CHIPS

People see the price of fish and chips going up and wonder why. But here’s what’s happening behind the scenes in our industry.

1/ UK cod import prices rose from £5.09/kg in 2021 to £6.65/kg in 2022. That’s a 31% increase in just one year. It’s now between £16-£18/kg and still rising.

2/ Britain spent more money importing less cod. Import volumes fell from 96,373 tonnes to 84,803 tonnes between 2021 and 2022, while the total bill increased.

3/ Cod prices have doubled for fish friers, according to industry comments reported in 2026.

4/ The 2026 Northeast Arctic cod quota fell to 285,000 tonnes its lowest level since 1991 putting further pressure on supply.

5/ Global frozen cod imports fell by around 15% in 2025 while their total value increased. Less fish more money.

6/ The UK imposed an additional 35% tariff on Russian origin seafood in July 2022, adding another cost and supply chain complication.

7/ The average fish and chip supper reached £11.17 in May 2026, compared with £6.65 in 2020. That’s roughly a 68% increase.

8/,Every extra £5 per kilo costs a shop another 50p on a 100g portion of fish. Multiply that across hundreds of portions and the numbers soon become frightening.

9/ Alternative white fish are becoming increasingly important. Hake, po***ck and ling can offer alternatives but availability, quality and prices must all be considered.

10/Don’t expect a guaranteed return to cheap cod. Supply restrictions and market uncertainty mean prices could remain high, although nobody can predict exactly where they’ll go next.

Here’s the reality for us at The Phat Fryer.

My reported annual cod bill has gone from £27,040 to £62,400. That’s an extra £35,360 a year or around £680 every week. Think about that for a moment. That’s money we have to find before we’ve even paid the wages, electricity, rent, oil, rates and all the other bills that keep the doors open. Fish and chip shops aren’t simply putting prices up for the fun of it. We’re trying to keep a traditional British industry alive while costs continue to squeeze us from every direction.

I truly believe in serving great fish, generous portions and fair value. But there’s a limit to how much a small independent business can absorb. Weather it’s my shop or one closer to your homes Support your local chippy. Behind every portion is a real business, real people and a mountain of bills.

Stay beautiful people and much love
Kenny the phat fryer

fans fans

10 SHOCKING FACTS ABOUT THE PRICE OF COD AND THE FUTURE OF FISH & CHIPSPeople see the price of fish and chips going up a...
01/10/2026

10 SHOCKING FACTS ABOUT THE PRICE OF COD AND THE FUTURE OF FISH & CHIPS

People see the price of fish and chips going up and wonder why. But here’s what’s happening behind the scenes in our industry.

1/ UK cod import prices rose from £5.09/kg in 2021 to £6.65/kg in 2022. That’s a 31% increase in just one year. It’s now between £16-£18/kg and still rising.

2/ Britain spent more money importing less cod. Import volumes fell from 96,373 tonnes to 84,803 tonnes between 2021 and 2022, while the total bill increased.

3/ Cod prices have doubled for fish friers, according to industry comments reported in 2026.

4/ The 2026 Northeast Arctic cod quota fell to 285,000 tonnes its lowest level since 1991 putting further pressure on supply.

5/ Global frozen cod imports fell by around 15% in 2025 while their total value increased. Less fish more money.

6/ The UK imposed an additional 35% tariff on Russian origin seafood in July 2022, adding another cost and supply chain complication.

7/ The average fish and chip supper reached £11.17 in May 2026, compared with £6.65 in 2020. That’s roughly a 68% increase.

8/,Every extra £5 per kilo costs a shop another 50p on a 100g portion of fish. Multiply that across hundreds of portions and the numbers soon become frightening.

9/ Alternative white fish are becoming increasingly important. Hake, po***ck and ling can offer alternatives but availability, quality and prices must all be considered.

10/Don’t expect a guaranteed return to cheap cod. Supply restrictions and market uncertainty mean prices could remain high, although nobody can predict exactly where they’ll go next.

Here’s the reality for us at The Phat Fryer.

My reported annual cod bill has gone from £27,040 to £62,400. That’s an extra £35,360 a year or around £680 every week. Think about that for a moment. That’s money we have to find before we’ve even paid the wages, electricity, rent, oil, rates and all the other bills that keep the doors open. Fish and chip shops aren’t simply putting prices up for the fun of it. We’re trying to keep a traditional British industry alive while costs continue to squeeze us from every direction.

I truly believe in serving great fish, generous portions and fair value. But there’s a limit to how much a small independent business can absorb. Weather it’s my shop or one closer to your homes Support your local chippy. Behind every portion is a real business, real people and a mountain of bills.

Stay beautiful people and much love
Kenny the phat fryer

fans

29/09/2026

10 FACTS YOU DIDN’T KNOW ABOUT SPUDS

1. Potatoes are older than you might think.
They were first cultivated in the Andes of South America more than 7,000 years ago.
2. There are thousands of potato varieties.
Spuds come in all shapes, sizes and colours, including purple, red, yellow and even blue.
3. Potatoes helped change the world.
When they reached Europe in the 16th century, they became an important food crop and helped feed growing populations.
4. They contain more than just starch.
Potatoes provide vitamin C, potassium, vitamin B6 and fibre especially when you eat the skin.
5. The skin is packed with goodness.
A well scrubbed potato skin contains extra fibre and nutrients so don’t peel it too quickly.
6. Potatoes can grow in space like conditions.
Scientists have studied how they might be grown in controlled environments for future space missions.
7. They are related to tomatoes.
Both potatoes and tomatoes belong to the nightshade family along with peppers and aubergines.
8. Potatoes were once considered suspicious.
In parts of Europe people were wary of them because they grew underground and were linked to the nightshade family.
9. The humble spud is mostly water.
Despite feeling solid and starchy, a raw potato is roughly 80% water.
10. One potato can become many delicious things.
Chips, mash, roasties, jackets, wedges, hash browns and more the spud is the ultimate food multitasker.

At The Phat Fryer we know there’s only one proper way to finish a list like this

“Fancy some chips?”

Obviously, yes.

10 FACTS YOU DIDN’T KNOW ABOUT SPUDS 1. Potatoes are older than you might think.    They were first cultivated in the An...
29/09/2026

10 FACTS YOU DIDN’T KNOW ABOUT SPUDS

1. Potatoes are older than you might think.
They were first cultivated in the Andes of South America more than 7,000 years ago.
2. There are thousands of potato varieties.
Spuds come in all shapes, sizes and colours, including purple, red, yellow and even blue.
3. Potatoes helped change the world.
When they reached Europe in the 16th century, they became an important food crop and helped feed growing populations.
4. They contain more than just starch.
Potatoes provide vitamin C, potassium, vitamin B6 and fibre especially when you eat the skin.
5. The skin is packed with goodness.
A well scrubbed potato skin contains extra fibre and nutrients so don’t peel it too quickly.
6. Potatoes can grow in space like conditions.
Scientists have studied how they might be grown in controlled environments for future space missions.
7. They are related to tomatoes.
Both potatoes and tomatoes belong to the nightshade family along with peppers and aubergines.
8. Potatoes were once considered suspicious.
In parts of Europe people were wary of them because they grew underground and were linked to the nightshade family.
9. The humble spud is mostly water.
Despite feeling solid and starchy, a raw potato is roughly 80% water.
10. One potato can become many delicious things.
Chips, mash, roasties, jackets, wedges, hash browns and more the spud is the ultimate food multitasker.

At The Phat Fryer we know there’s only one proper way to finish a list like this

“Fancy some chips?”

Obviously, yes.

My personal tribute to Mr David Long who sadly peacefully passed at the age of 97 Saturday evening.MR LONG ,Landlord,con...
21/09/2026

My personal tribute to Mr David Long who sadly peacefully passed at the age of 97 Saturday evening.

MR LONG ,

Landlord,confidant,codfather and mate.
I honestly don’t know how to write this.
How do you put many years of friendship, laughter, trust, memories, gratitude and love for someone into a Facebook post? You can’t but I need to try as I’d like people to know just how wonderful you were. Many years ago, Mr Long walked into the chip shop where I was working. He was the landlord but somewhere along the way he became so much more than that he became my mate and not just any mate he became one of the very few people in my life I trusted completely. There are some people who pass through our lives and there are others who somehow leave fingerprints on our very souls Mr Long was one of those rare people.

At 97, he had lived an extraordinary life. Ninety seven years of watching the world change, generations come and go and experiencing happiness and heartbreak, success and disappointment, laughter and loss. He carried an extraordinary amount of knowledge about life and I always felt incredibly privileged whenever he shared some of it with me. He was a living library of experience but what made him truly special wasn’t simply what he knew. It was the way he shared it. He was one of the most positive people I’ve ever known. He had an incredible zest for life, a curiosity and energy that could put people half his age to shame. He had this wonderful ability to make time for people. He’d stop and talk to anyone, share a story, make them laugh and somehow leave them feeling better for having met him. And oh boy could we talk. I used to call our phone conversations “Sunday with Longie” after the book Tuesdays with Morrie. We’d put the world to rights talking about life, people, spirituality, adventures, memories and whatever else happened to come into our heads. Sometimes it was profound sometimes it was absolute nonsense. I loved each and every minute of it. And then there were the laughs I could get him going and he’d come out with “Oh here we go, it’s all downhill from here I shan’t be able to sleep later”, fantastic times. We shared dinners, adventures, countless conversations and the rebuilding of The Phat Fryer. But one of the things I will treasure most for the rest of my life was the faith he placed in me. Mr Long always said he’d taken a punt on me running the shop. He did more than take a punt he believed in me. That meant more to me than he probably ever realised. When I gave up alcohol he trusted me. He believed in me. His guidance, wisdom and friendship helped me through one of the most important periods of my life. There were times when I was struggling to see any light at all and somehow through his words his humour his wisdom or simply his presence he helped make things feel a little less heavy.

He never needed to pretend he had all the answers. He simply listened and somehow after talking to him things seemed a little easier to carry. That kind of friendship is a gift and I will carry it with me for the rest of my life. I want him to have known how grateful I was for every conversation, every laugh, every ridiculous story, every serious discussion, every piece of advice and every moment where I could simply sit with him and be myself. There was no pretending between us. No masks, no bu****it, just trust and that is one of the most valuable things one human being can give another.

We always talked about cooking together on the range at The Phat Fryer. I had visions of making a huge occasion of it, probably getting the local newspaper involved. “Mr Long comes out of retirement at 90 to cook at The Phat Fryer.” We’d have had a bloody good laugh about that. I really thought we’d get around to it. And that’s one of the cruelest things about losing someone it’s not just the memories you have. It’s all the little moments you thought were still waiting for you. Another dinner, another ridiculous phone call, another laugh, another Sunday with Longie. But most of all I’ll miss knowing he was there I’ll miss his voice I’ll miss his laughter I’ll miss his wisdom I’ll miss his stories I’ll miss the ridiculous conversations I’ll miss the comfort of knowing that I could pick up the phone and he’d be there at the other end.

Mr Long lived an extraordinary 97 years and touched far more lives than he probably ever realised mine is certainly one of them.
Some friendships are measured in years others are measured in what they change inside us. Ours was the latter. The many years I knew him may seem like a short chapter in a 97 year life but what he gave me during those years will stay with me for the rest of mine. He was my landlord, my confidant, my sounding board, my teacher my supporter my mate and in many ways someone who came into my life at exactly the right time. I feel incredibly blessed, grateful and genuinely honoured that our paths crossed.

David, you took a chance on me. You believed in me. You trusted me. You shared your wisdom with me. You made me laugh.
You helped me through some of my darkest moments and you gave me something that cannot be bought, replaced or forgotten your friendship. I hope you knew how much that meant to me. I hope you knew how much I admired you and I hope you knew that I loved you mate. Because I did and I do. I will miss you more than these words could ever explain. Every mile I travelled alongside you was a privilege.
Thank you for your wisdom
Thank you for your honesty
Thank you for your laughter
Thank you for your incredible perspective on life
Thank you for believing in me when I needed someone to
Thank you for every conversation
Thank you for every memory
And most of all…

thank you for simply being you.

You left your mark on my life, David, and I will carry it with me forever.

Rest peacefully, my friend.

Mr David Long.❤️

Last years but it’s still stands today ☺️
19/09/2026

Last years but it’s still stands today ☺️

Here we have large chicken wings 6 for a £5ver plus dip of your choice and their clucking great tasting! Even if I do sa...
18/09/2026

Here we have large chicken wings 6 for a £5ver plus dip of your choice and their clucking great tasting! Even if I do say so myself fans

Address

9 Moorland Parade
Upton
BH165JS

Opening Hours

Monday 12pm - 2pm
5pm - 8pm
Tuesday 12pm - 2pm
5pm - 8pm
Wednesday 12pm - 2pm
5pm - 8pm
Thursday 12pm - 2pm
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Friday 12pm - 2pm
5pm - 9pm
Saturday 12pm - 2pm
5pm - 9pm

Telephone

+441202622476

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