We are operating in a historic building constructed in 1856, so we cannot control our energy usage as much as we would wish to. What we can say is where our energy goes, what we have done about it, where our food and packaging come from, and what we are measuring next. Every figure below is either our own or comes from the manufacturer or an independent body, and we say which.

Energy

The frying range. The range is the biggest energy user in any fish and chip shop. Ours is a Kiremko high-efficiency range from KFE, installed in December 2024. Kiremko rates its high-efficiency pans at 94% thermal efficiency, against the 50 to 60% typical of a traditional range. KFE’s customers report gas savings of 30 to 50% after changing over, and an independent Low Carbon Dorset study of a shop that made the same change estimated 30% less gas and eight tonnes less CO₂ a year.

Warewashing. Our Winterhalter passthrough dishwasher and separate glasswasher installed in 2025 both run Winterhalter’s EcoPilot, an artificial-intelligence function that learns the pattern of our service from the machine’s own history, then chooses a short programme when we are busy and a longer, lower-temperature Eco programme when we are quiet. Winterhalter puts the energy saving at up to 14% on our glasswasher and 17% on our passthrough machine.

Oil

We fry in Frymax, which is made entirely from RSPO-certified sustainable palm oil on the segregated supply chain, which means the certified oil is kept apart from non-certified oil from the plantation to the drum. Frymax also funds smallholder sustainability projects in Latin America through Project Mariposa.

Oil life is managed by measurement, not by eye. Total polar material is read every day and logged automatically on our compliance platform, so oil is changed when it needs to be and not before. Used oil is collected by a licensed carrier for processing into biodiesel. See Our oil.

Fish and potatoes

Fresh fish, bought to grade from named boats, with the vessel, its registration and the fishing grounds shown on the screens at the counter and live on Our fish and chips. Frozen-at-sea cod comes from MSC certified sources. We do not hold Marine Stewardship Council chain of custody certification ourselves, but we are working towards certification.

Potatoes typically come from a named grower on the Fylde, usually within 15 miles of the shop, and are peeled and cut fresh on-site each day. No chilled chips are delivered to us, so no preservative and no refrigerated deliveries.

Packaging

Boxes and trays are bagasse, made from the fibre left after sugar cane is pressed, not polystyrene.

Waste

Batter scraps are logged and safely stored at the end of each service, which reduces the risk from fire.
Our Safer Food, Better Business diary, temperature records and checks are all digital. Fridge and freezer temperatures are logged automatically around the clock with alerts, so a failing fridge is caught before the stock is lost.
Used oil is recycled. Cardboard, cans, glass, plastics are kept separate for our waste carrier to process separately.