Open Or Wrapped ?

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0120140929

Food writer, Home Economist and Food stylist Alison Clarkson follows eight people on a course in Leeds, specialising in how to run their very own Fish and Chip shop.

For generations, the meal has been a constant favourite with thousands, if not millions, of people across Britain. Churchill called them 'the good companion' and John Lennon loved his with tomato ketchup.

This episode focuses on the beginning of the course, introducing us to the eight students and featuring Mark Drummond and Arthur Parrington, who both play key roles in the course's leadership.

The series follows a three day course run by the National Federation of Fish Fryers in Leeds. It takes students through the requirements involved in running your own shop - from fish preparation and battering, through health and safety, to the legal and financial issues inherent in the business.

The students come from a wide variety of backgrounds - from the finance industry to a retired musician, from an optician to a newsagent. Two have ventured from France and one from Hamburg, especially to attend the course.

As well as following the students, the programmes trace the history and development of selling chips. The meal became popular in the early part of the nineteenth century as a result of the rapid growth of trawl fishing in the North Sea. In its heyday there were approximately thirty thousand fish and chip shops in Britain. Today the number is around twelve thousand. The acclaimed 5 out of 5, AA Rosette and multi Michelin Star award winning chef Jean-Christophe Novelli discusses his love and respect for our traditional meal.

Finally, we follow up the featured members of the course, six months after attending it. How do you like the meal, 'Open or wrapped..?!'

Presenter: Alison Clarkson

Produced by Eurof Williams

An Acme tv production for BBC Radio 4.

0220140930

Food writer, Home Economist and Food stylist Alison Clarkson follows eight people on a course in Leeds, specialising in how to run their very own Fish and Chip shop.

For generations, the meal has been a constant favourite with thousands, if not millions, of people across Britain. Churchill called them 'the good companion' and John Lennon loved his with tomato ketchup.

This episode takes us to the 2014 National Fish & Chip Awards, and features Awards presenter and renowned chef Jean Christophe Novelli.

The series follows a three day course run by the National Federation of Fish Fryers in Leeds. It takes students through the requirements involved in running your own shop - from fish preparation and battering, through health and safety, to the legal and financial issues inherent in the business.

The students come from a wide variety of backgrounds - from the finance industry to a retired musician, from an optician to a newsagent. Two have ventured from France and one from Hamburg, especially to attend the course.

As well as following the students, the programmes trace the history and development of selling chips. The meal became popular in the early part of the nineteenth century as a result of the rapid growth of trawl fishing in the North Sea. In its heyday there were approximately thirty thousand fish and chip shops in Britain. Today the number is around twelve thousand. The acclaimed 5 out of 5, AA Rosette and multi Michelin Star award winning chef Jean-Christophe Novelli discusses his love and respect for our traditional meal.

Finally, we follow up the featured members of the course, six months after attending it. How do you like the meal, 'Open or wrapped..?!'

Presenter: Alison Clarkson

Produced by Eurof Williams

An Acme tv production for BBC Radio 4.

0320141001

Food writer, Home Economist and Food stylist Alison Clarkson follows eight people on a course in Leeds, specialising in how to run their very own Fish and Chip shop.

For generations, the meal has been a constant favourite with thousands, if not millions, of people across Britain. Churchill called them 'the good companion' and John Lennon loved his with tomato ketchup.

This episode takes us to day two of the course in Leeds, where we discover the intricacies of mushy peas...

The series follows a three day course run by the National Federation of Fish Fryers in Leeds. It takes students through the requirements involved in running your own shop - from fish preparation and battering, through health and safety, to the legal and financial issues inherent in the business.

The students come from a wide variety of backgrounds - from the finance industry to a retired musician, from an opticians to a newsagent. Two have ventured from France and one from Hamburg, especially to attend the course.

As well as following the students, the programmes trace the history and development of selling chips. The meal became popular in the early part of the nineteenth century as a result of the rapid growth of trawl fishing in the North Sea. In its heyday there were approximately thirty thousand fish and chip shops in Britain. Today the number is around twelve thousand. The acclaimed 5 out of 5, AA Rosette and multi Michelin Star award winning chef Jean-Christophe Novelli discusses his love and respect for our traditional meal.

Finally, we follow up the featured members of the course, six months after attending it. How do you like the meal, 'Open or wrapped..?!'

Presenter: Alison Clarkson

Produced by Eurof Williams

An Acme tv production for BBC Radio 4.

0420141002

Food writer, Home Economist and Food stylist Alison Clarkson follows eight people on a course in Leeds, specialising in how to run their very own Fish and Chip shop.

For generations, the meal has been a constant favourite with thousands, if not millions, of people across Britain. Churchill called them 'the good companion' and John Lennon loved his with tomato ketchup.

In this episode it's the final day of the course, where we learn the vital importance of potatoes being cut to time! The public experience the efforts of the students for the first time, including 100 year-old local Edna Beavis.

The series follows a three day course run by the National Federation of Fish Fryers in Leeds. It takes students through the requirements involved in running your own shop - from fish preparation and battering, through health and safety, to the legal and financial issues inherent in the business.

The students come from a wide variety of backgrounds - from the finance industry to a retired musician, from an opticians to a newsagent. Two have ventured from France and one from Hamburg, especially to attend the course.

As well as following the students, the programmes trace the history and development of selling chips. The meal became popular in the early part of the nineteenth century as a result of the rapid growth of trawl fishing in the North Sea. In its heyday there were approximately thirty thousand fish and chip shops in Britain. Today the number is around twelve thousand. The acclaimed 5 out of 5, AA Rosette and multi Michelin Star award winning chef Jean-Christophe Novelli discusses his love and respect for our traditional meal.

Finally, we follow up the featured members of the course, six months after attending it. How do you like the meal, 'Open or wrapped..?!'

Presenter: Alison Clarkson

Produced by Eurof Williams

An Acme tv production for BBC Radio 4.

05 LAST20141003

Food writer, Home Economist and Food stylist Alison Clarkson follows eight people on a course in Leeds, specialising in how to run their very own Fish and Chip shop.

For generations, the meal has been a constant favourite with thousands, if not millions, of people across Britain. Churchill called them 'the good companion' and John Lennon loved his with tomato ketchup.

Six months on, this episode follows up on the progress of the students in the time following the course, and sums up the great British tradition with help from the students, award-winning Fish and Chip shop owner Mark Petrou and Jean Christophe Novelli.

The series follows a three day course run by the National Federation of Fish Fryers in Leeds. It takes students through the requirements involved in running your own shop - from fish preparation and battering, through health and safety, to the legal and financial issues inherent in the business.

The students come from a wide variety of backgrounds - from the finance industry to a retired musician, from an opticians to a newsagent. Two have ventured from France and one from Hamburg, especially to attend the course.

As well as following the students, the programmes trace the history and development of selling chips. The meal became popular in the early part of the nineteenth century as a result of the rapid growth of trawl fishing in the North Sea. In its heyday there were approximately thirty thousand fish and chip shops in Britain. Today the number is around twelve thousand. The acclaimed 5 out of 5, AA Rosette and multi Michelin Star award winning chef Jean-Christophe Novelli discusses his love and respect for our traditional meal.

Finally, we follow up the featured members of the course, six months after attending it. How do you like the meal, 'Open or wrapped..?!'

Presenter: Alison Clarkson

Produced by Eurof Williams

An Acme tv production for BBC Radio 4.