The founder of Olley's Fish Experience, Harry Niazi, has called on the Government to slash utility bills, saying rising costs are hitting takeaways “big time” in energy-intensive kitchens. His premium takeaway in Herne Hill, South London, has been named London's Best Fish and Chips three times.
Energy costs and VAT
Prices are expected to come down in October when VAT is slashed from 5% to zero on domestic bills, but for businesses, the rate will largely remain at 20%. Niazi said: “The energy prices for me are the biggest issue, and the Government not being strong enough to dictate to the energy companies. The way they're behaving is outrageous.”
“When I say energy, I mean gas, electricity, water, diesel, petrol... I don't get it. I really don't get... I have no control over this. VAT is a short-term answer. Energy prices affect everybody. It will boost the economy. That's what I see it as.”
Impact on fishing and supply
Niazi pointed out that the UK already pays more for power than many European nations. This is combined with the rising cost of fish caught by workers who “risk their lives in one of the most dangerous jobs going” and expensive potatoes due to the heatwave sizzling crops.
Fishing bodies told the Express they were disappointed in Labour for not offering fuel subsidies when prices spiked during the Middle East conflict, while Europe's leaders offered their fleets support. Niazi added: “I wish the Government thought of tomorrow as well for the poor fishermen. Without fishermen, I've got no business.”
Adapting to stay competitive
Niazi admits the Government cannot solve it all, and shops need to change with the times. After starting with a small takeaway in 1987, Olley's is now a three-time winner of London's Best Fish and Chips, but he is “only as good as the last portion of fish and chips we served”.
“The number of fish and chips shops is dwindling. That's a fact. Like in most industries. But the good ones are busier. So it's like the cycle of business. You don't change with the times, you'll have challenges.” He introduced gluten-free and halal options, as well as grilled fish, though these account for only about 5% of orders. Rather than relying on expensive couriers like Uber or Deliveroo, which he says sometimes charge commissions close to 40%, he uses independent drivers.
He attracts customers with a British menu, serving up locally caught plaice, hake and rock to supplement supplies of haddock and cod, which are dwindling in UK waters. “We're talking about quality. I don't want cheap, nasty, processed. We the public should open our eyes and open our minds and stick with quality. Eat less, but quality.”
Premium pricing and famous customers
“Different species of fish take the pressure away from the cod and haddock. Everyone wants whitefish. So, if we can get the public eating a different variety, it allows the demand on cod and haddock to decrease, so they don't cut the quotas down.”
He says the food has attracted the likes of the “lovely fellow” James Nesbitt, Cilla Black, whom he named a dish after, and Burnham's opposition, Kemi Badenoch. For the PM himself, he recommends the King of the North combo, with homemade mushy peas, prawns and scampi.
Cod and haddock alone come with a £12.95 price tag - or £13.95 for hake and plaice - which he thinks is still too low, because margins have been squeezed over the years. “As businesses, we need to be charging a minimum. For me, cod and chips should be a £20 takeaway. I'm talking about a premium product. Nothing is processed from a fish and chip.
“We all have to make a profit otherwise our businesses aren't sustainable. Don't forget one really important factor. Today, the cost of fish and chips is an hour's minimum wage. 40 years ago, the cost of fish and chips was an hour's minimum wage.”
