A fish and chip shop in Nottingham says customers travel for miles to get their hands on their signature fish or kebab dishes. The Athena Fish and Chip bar on Nottingham Road is known for its mouth-watering menu and friendly customer service, and offers a delicious range of traditional fish and chips including cod, haddock and scampi. The takeaway also offers burgers, kebabs and tasty pies.
Athena has also attracted some excellent online reviews with one customer stating that the peas reminded him of Goose Fair. Owner Page Singh shared that customers often drive long distances to get to the bar. He often has to deliver food over five miles to customers who can't get enough of the tasty fish and chips or kebabs.
"Customers say they have travelled from afar to get the fish and chips here because it's great," he said. "They pass by numerous fish and chip shops on the way because they say we are the best. We also have customers who will only order from us too. Sometimes I have to drive over 5 miles to deliver food for customers but we have a lot of regulars too.
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"Our fish and chips or kebabs are the most popular dishes. They are both on par but everyone has fish on a Friday so we do more fish then but on Saturday we do more kebabs."
Page has a background as a chef which came in handy when he decided to take on the challenge of the new shop during Covid. He took over from the previous owners who offered some training then he launched the shop on his own while keeping the name, Athena.
"I've had the chip shop for about a year and a half myself but the previous owners were here for about seven years before me," he explained. "They started the whole thing from scratch.
"During Covid times when everything shut and people had to stay home, nothing was open apart from takeaways. I walked into my local fish and chip shop to find out they were selling up. It was because they were commuting from Wolverhampton which was a bit too much for them."
He added: "The owners were already running the place so I just needed a little bit of training. I'm a chef myself anyway so I am not afraid to work with food. They just trained me up for a bit then I was on my own."
Page has found that he enjoys the work and because it's quite physical, it's been great for his health. Although he has five staff members in total, he spends a lot of time on his feet working at the fish bar which is open six days a week. The shop is closed on Sunday so that the staff can spend time with their family. Luke Brown, pictured, who works at the fish bar often wears Forest clothing into work to show his support for his team to the delight of customers.
The shop often attracts customers who walk past and smell the fish and chips. As a traditional shop, it also sells cockles, mussels, tinned roe and also pickled onions and eggs.
"I love coming to work and I enjoy my job," he said. "I find it better for my health because it's such a physical job. I've lost of a lot of weight working here," he said.
The shop has built up a loyal customer base over the time it has been open but it has been hard work due to the current climate. Page has survived a difficult time for businesses between Brexit, cost of living increases and also the war in Ukraine which has massively impacted trade for the food and drink industry.
"There have been loads of changes during that time as we've had Brexit and the war in the Ukraine which has impacted, not just on me, but loads of other businesses as well," he said. "It's harder work now as we have to do more marketing to get out there. There are a lot of chip shops and pubs closing down as a result."
Despite this, the shop is thriving on Nottingham Road and will continue to remain open. Page wants to keep providing a service and great food for the community.
"We want to continue as a fish and chip shop for all of our regulars. We'll be sticking with our fish and chips, burgers and kebabs. We want to keep it traditional and as it is."
An earlier article suggested this business was closing down but this is not the case and we are happy to amend the inaccuracy.
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