In 2016, both the Aldeburgh Fish & Chip Shop and The Golden Galleon had 6-pan High Efficiency ranges installed with an advanced oil filtration system to produce the highest quality fish and chips. Our traditional methods have remained unchanged since 1967, although technology has improved over time. And with over 50 years’ service, Peter is still frying to this day. All have also had other relatives work at our fish and chip shops, extending the meaning of “family run” business. Susan Burns has been with us since 1981, Katy Curling and Alison Bailey since 1997, Tania Jamieson since 1998, David Henderson since 2005 and Kristian Curling since 2013.
We have a dedicated team of fish fryers with a vast amount of experience. Their son Alan and his wife Zuzana joined in 2010. Peter’s wife Susan joined in 1977, helping to run the business. Peter started working in the shop as a boy and after leaving school at 16, he went on to filleting fish and frying. We started with 3 employees, today we have over 25. In 1997 we opened The Golden Galleon, then The Upper Deck in 2000. Eventually the only way to expand was to get another shop. We started with a 2-pan range and have since upgraded to a 4, then 5 and now 6 pan ranges. Trade grew rapidly causing the shop to get bigger and living accommodation smaller. Mr Cooper, originally from Yorkshire, taught them to fry in beef dripping.
Horace and Celia Cooney bought the fish and chip shop in Aldeburgh from Mr Cooper in 1967.
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