“There’s a bit of theater in a fish-and-chip shop, it’s a bit like being behind a bar. I’ve got customers that just come in for the banter and, for some of the older people, we might be the only people they speak to all day.”
ANDREW CROOK, the president of the National Federation of Fish Friers in Britain, on a mainstay of British take-out food that is feeling the squeeze of rising food and energy costs.
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