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THERE ARE SOME THINGS YOU SHOULD JUST NEVER ORDER WHEN YOU ARE IN THE CHIPPY SHANNON MILLER, PHOEBE CORNISH Senior Lifestyle Reporter and WILLIAM MORGAN Reporter 04:45, 01 Jun 2025 Millions

of Brits relish a Friday night takeaway from the local chip shop, a tradition that helps keep our 'national dish' of fish and chips alive. Whether it's scampi or a battered

sausage you're after, there are over 10,000 specialist shops across the UK to cater to your cravings. However, few of us are privy to what truly happens behind the scenes at the fryer.

Jordan Luxford is an exception. With five years of experience working in various fish and chip shops, he's picked up all the insider knowledge and even has a warning about what he would

never order. Now at the helm of A-Star Waste Management in Sussex, Jordan has revealed the secrets he learned from working behind the counter. Shedding light on the frying process, Jordan

revealed: "Most people wouldn't know that after we cook battered products in our oil, we would follow it with a batch of chips." READ MORE: American tries Greggs for first

time and 'triggers' Brits by using one wordREAD MORE: Barbecuing myths that could harm your health - what to look out for According to him, this helps eliminate the tiny batter

fragments that remain even after sieving, reports the Mirror Speaking about the variety of items cooked in those bubbling pots, the former Wimbledon chef disclosed that everything from

traditional cod and haddock to sweet treats like chocolate bars is fair game. Article continues below However, having been on the front line, there are certain items Jordan now steers clear

of. "I would never order a fried beef burger! If you want a decent burger, get it from a shop with a hot plate to cook it on." It's a well-known fact that most punters

don't pop into their local chippy for a beef burger, but for those who've been tempted before, there might be a reason to reconsider. "If you want a freshly cooked item go for

something that isn't in the glass top under the lights but we would cook anything fresh if a customer asked anyway." Yet, there's a cheeky bonus that regulars can't get

enough of, as Jordan shared: "Fried chocolate bars have always been popular too. We would usually cook them for free alongside an order and as we wouldn't have the chocolate bars

in stock, the customer would be asked to bring them with them and we would cook them at the same time as the rest of their order." Beyond the fryer, there's more to the inner

workings of Britain's cherished chip shops than meets the eye. Jordan reveals the surprising amount of graft that goes into prepping the menu staples, particularly the chips. The shop

owner dishes out the details: "The amount of preparation time needed to get everything ready before opening was a huge surprise! It takes hours to cut a Friday night's fish and

even more hours to peel, inspect and cut 20 bags of potatoes. Prep for a Friday night, opening at 5.30 pm would start at 10 am." Article continues below Considering the revelation that

our quick fish and chip supper requires such extensive prep, it might just make us all a bit more grateful to the hardworking chippy staff.