After chipping away for 60 years, Michael calls it a day
A MAN “immersed in the world of fish and chips” since 1964 at his family’s first shop is hanging up his apron.
Michael Piponides was just 11 years old when he first started cleaning potatoes at his older brother’s chippy – getting a clip around the ear if he didn’t do it properly.
Now at the age of 71, Michael is stepping down from Sandiacre Fish Bar. He took the helm in 1983, transforming it into a beloved community staple alongside his wife Dimidra, son Mario, and brother-in-law Costas.
Michael progressed to frying when he was 15 at brother Athanasis’ shop in Bordesley, Birmingham. “It was just fish and chips in those days and batter bits. My brother used to go to Birmingham Market to get the fish at the beginning and bring it back on the bus as there was no delivery at that time,” he recalled.
“There were no pinchers so we used our hands to take the fish out of the stainless steel cabinet. In those days they didn’t have glass, they were like bread bins. People used to bring us newspapers and we used them to wrap up the fish and chips, so you can imagine your hands were black.
“I remember when pies were introduced into the chip shop. Then gradually things started to be introduced like sausages and fishcakes.”
He worked at chippies around Birmingham and Wolverhampton where he studied accountancy for four years but returned to serving fish and chips at a rented shop in Marston Green.
Looking for premises he could buy he moved to Toton as property prices were cheaper. There he opened a chip shop in 1981 for a couple of years before relocating to where he is now in Derby Road, Sandiacre.
He said: “I closed the shop for about six months as it was in a bit of a state. All the ranges were old, everything needed a complete revamp. I’ve done it three or four times since then.”
Michael has seen many changes and gone through ups and downs over the decades. “When fish was to supermarkets they were getting the cream of the stuff and we were battling for what was left so we had to pay an increase in price.
“When we joined the EU the price of fish shot up because of all the quotas so where fish was a cheap product it became an expensive product and once your customers are used to the size you give them it’s very difficult to reduce the size so that affected our profits.
“We have to cater for different tastes now and that’s why we’ve had to introduce burgers and kebabs. I’ve seen the whole change. In the olden days they used beef dripping, now it’s vegetable oil. The batter is a lot better.
“Portions are completely different. The size of the fish in those days, you
were looking at 4-5oz fish. Now it’s 12-14oz. A portion of chips was just a little scoop.
“The quality has improved a lot. Everything is a higher standard. Our standards are very high here. We’ve had five stars since the food hygiene rating system was introduced.
“It’s a good thing, it keeps everyone on their toes.
“You’ve always got to strive to improve yourself. I have done the Fish & Chip Quality Award – there are about 500 shops in England and Wales that have got that.”
Michael’s fondest memories are the time he spent with customers, saying it had been “an absolute honour” to serve them.
He said: “I used to have a lot of banter with them and serious conversations with them. That was the enjoyintroduced ment of the work I had.
“The hardest times were during the droughts with the potatoes, the increase in prices, and sometimes you might be short-staffed. That’s something you have no control over. When VAT was introduced that affected sales. A lot of people refused to pay the VAT.”
He considered selling the shop but his nephew George Keliris and his fiancée Penny have taken over the business. “I’m really happy it’s staying in the family. I didn’t want to sell the shop after being here all this time. Now I’m finding it difficult I’m not doing anything.”
George has been in the trade since he was 20 - coming over to Nottingham after completing two year’s statuary national service in his homeland, Cyprus. His first job was at his cousin Theo’s chip shop, the Jolly Fryer in Kirkby-in-ashfield and after five years he transferred to his cousin Antoni’s chippy, Bestwood Fisheries.
“It’s lovely over here. The customers used to feel comfortable with uncle Michael being here, now they are questioning where he is. Obviously 40 years growing up with somebody you get used to seeing them. He’s done a great job over the last 40 years. Hopefully I’ll be here for the next 40 years.
“Since I was about 12 and used to come here on holiday I used to say to my uncle, I’m definitely doing this. They thought I was joking but I really liked the idea of it.”
Since George’s arrival jacket potatoes with a variety of fillings have been introduced to the menu.
A click and collect service will be launched and maybe, in the future, delivery.