Why Your Chippy Tea Is Getting More Expensive - And Can We Do Anything About It?

At the start of this year, I was working in my mate’s newly opened fish and chip shop. He’d put his heart into it, brand new rumbler, the best suppliers, the decor like a million pounds was spent. But little did he know what was around the corner.

Fish and chips, often seen as a cheap and cheerful takeaway, is anything but cheap now. I saw it first-hand. People would come in, glance at the prices, and some would literally walk straight back out. I had regulars complaining every other shift — not about the quality, but the cost. It got to a point where I almost dreaded ringing up a simple order, knowing the reaction that might follow.

We had a restaurant attached to the shop, and I worked closely with the head chef — a proper chef, brilliant in the kitchen and even better to work with. We used to joke (with a hint of panic) that he could put a rump steak on a plate with all the trimmings and still spend less than I did frying up a portion of fish and chips. And the mad bit? He could charge twice as much for it.

A big part of the problem is coming from overseas — Norway, to be specific. The UK relies heavily on cod and haddock from Norwegian waters, and in 2025, fishing quotas were slashed. Add in some political friction between the UK and Norway and it’s a recipe for tighter supply and rising costs.

With less fish available and import deals strained, the wholesale price of cod has shot up — some reports suggest by 25% or more in the past year (I've been personally told from suppliers as high as 85% increase in the price of cod.) And when the main ingredient in your best-selling dish gets pricier, there’s only so much a small business can absorb.

Even if the fish was free, you’d still be fighting to keep prices down. Potatoes are more expensive. Oil has gone up. Packaging, energy bills, even vinegar — it all adds up. Wages are rising too (rightly so), and many chippies are paying more to retain good staff.

Fish and chips isn’t just food to me. I grew up on it. I remember going to the chippy with my Nana and Grandad as a kid — tea served in proper mugs, bread and butter on the table, and portions so big you had to shuffle your chips onto the paper just to get to the fish. After school, I’d go in and grab a deep-fried Mars bar and a glass bottle of Irn-Bru. That’s the kind of nostalgia people feel for fish and chips — but those days feel like they’re slipping away..

Where Do We Go From Here?

It’s hard to see a clear path forward. Fish and chip shops across the UK are being forced to raise prices — and for many households, that might put a simple chippy tea out of reach. I don’t have the answer. But I do know this: we’ve got to get behind the fishermen, both local and abroad. If they don’t have the solution, they’ll at least have insight. Because if they can’t catch it — none of us can eat it.

It’s easy to feel powerless when prices are rising and deals are being made behind closed doors — but there are things we can do. Supporting sustainable fisheries, buying lesser-known local species, and backing independent chippies who source responsibly all make a difference. On a bigger scale, putting pressure on policymakers to prioritise fair fishing agreements with countries like Norway could help stabilise the market. The industry needs more transparency, cooperation, and a long-term plan — not just price hikes and panic.

Fish and chips has always been a dish of the people. And if we want to keep it that way, we’ve got to understand what’s driving the prices up — and support the people keeping it alive. From the trawlers in Norway to the lad behind the fryer in your local, the pressure’s real. Ultimately, this is why your chippy tea is getting more expensive.

Peace and love x