Two of the island’s most famous chip shops have been given an exciting new rebrand, as we found out when speaking to the latest generation of this traditional locally-owned fish and chip family.
Peter Robinson, Manager of Port Jack Chippy, said: ’We as a family have four shops now across the island. We’re implementing better technology to make things easier for us to communicate both internally to the staff and also to our loyal customer base. For instance, the digital menus will help us to provide special offers more easily and much clearer. We have also recently implemented a new internal system to manage our staff rotas.
’Although we’re utilising electronic devices and social media these days, most of our daily routine is the same now as it was more than 50 years ago.
’We are getting big now and employing a lot of staff, therefore we need a bit of help from technology.’
Since opening its first shop in 1980, the family-run business has grown from strength to strength by keeping up with the times, while staying true to its roots. Dedication to service and delicious cuisine remains just as great as ever!
Today, the business runs Port Jack, The Terrace, The Islander and Port Erin Chippy and employs 80 staff.
’As part of our refurb, we’ve given both the Terrace and Port Jack chippies a rebrand with new uniforms and have changed the look of our menus,’ Peter continued.
’Port Jack was looking a bit old and tired, but we’ve now given it a fantastic rustic look to fit in with the history of the surrounding area. This includes pictures of the island taken by Manx photographer Gary Harrison.
’Our menu has stayed pretty much traditional, as you don’t need to stray too far from the box when it comes to good British fish and chips. We also have a lot of Manx dishes, such as chips, cheese and gravy, which first took off in the 90s and is still our most popular dish.
’This year we took part in the first ever "Chips, Cheese and Gravy Day", where we had special offers and gave proceeds towards local hospice shops. We were amazed to have around 1.4 million hits on the BBC North West Facebook page after appearing on North West Tonight and we had messages and comments from all over the world!
’Overall, our secret to producing good food is using sustainable, local produce from Manx dairies and farmers and the way we prepare our food has been passed down to each generation.
’First it was John and Dorothy Handley, whose children later began working in the business. Mark and Charlotte have been always been involved and Vicky and I moved back over around three years ago to help expand the company.
The business also takes great care in respecting the Manx environment, utilising local suppliers and by using fish caught in sustainable fishing grounds.
’Customers can decide whether they would like cod, haddock or scampi, cooked in a crisp batter, or they can choose from a variety of pies, burgers and side dishes at any of the four chippies.
Children can also enjoy portions more suited to them.
It is clear that what is served in the take away fish and chip shops has come from a wealth of experience, as Dorothy Handley explains: ’My husband’s great-grandfather had a fish and chip shop in Blackpool, whose son later had the biggest privately owned fish and chip shop, also in Blackpool.
’After John and I got married, we opened a fish and chip restaurant in Southport, where we served hundreds of people who would come in coaches - we were the only place big enough to cater for them.’
The Handleys ran their business for many years before retiring. However, a trip to the island in the 1970s changed their circumstances.
’We visited a friend here and we liked the island so much we moved over. My husband came home one afternoon from golf and announced that he had bought a fish and chip shop - Port Jack - for a good price. I thought "oh no!".
’It kept going from there on and now I find it hard to keep away, I love it so much!’
Dorothy is very excited about the new advancements, although she admits that she ’isn’t very good with technology’, but believes that the ’young ones’ are doing what is right for the business and making it into a very successful one.
Dorothy’s daughter Charlotte who runs the Port Erin shop along with her son Mark and eldest daughter Vicky who run the Terrace branch all now how kids of their own. So rest assured the current third and fourth generation of the family are looking forward to serving the residents of Douglas, Onchan and Port Erin their favourite chippy tea dinners for many years to come!