In search of the area's best 'chippy'

PUBLISHED: 09:42 13 February 2008 | UPDATED: 22:20 26 October 2009

Ben outside the Sea Shell munching his way through the best chips he found

Ben outside the Sea Shell munching his way through the best chips he found

WITH Times Territory seemingly awash with American-style fast food eateries, one can be excused for feeling nostalgic about the good old fashioned chippy . Here at the WHT we are reminded every day that good ol British fish and chips are a delicacy by

WITH Times Territory seemingly awash with American-style fast food eateries, one can be excused for feeling nostalgic about the good old fashioned "chippy".

Here at the WHT we are reminded every day that good ol' British fish and chips are a delicacy by a fellow reporter who allegedly used to work 22 hours a day in a chip shop.

So with this reassurance, accompanied by the fact that this week is National Chip Week, I visited some of the area's most popular establishments to reassure myself that the "chippy" is still alive and cooking.

My first port of call was the Golden Valley in Peartree Lane, WGC.

After pushing my way through the busy Chinese/fish and chip shop, I received a hefty albeit slightly expensive portion of chips.

Thick and not too greasy was the verdict - a good start.

"They are more expensive because we use good potatoes and people seem to like them," said worker Eric Wong.

Next was popular student hangout and self-proclaimed "Hatfield's finest", Skippers in The Common, Hatfield.

Worker Johnny Pereira told me that his shop's soft, piping hot chips were regarded as "the best in town".

He added: "Everything we use is fresh and people like that."

Having eaten a few too many, I squeezed my bloated paunch into the front seat of my car and reluctantly drove to my next destination.

The Sea Shell on High Street, Potters Bar, has been run by owner John Efstathiou for the last 15 years.

Even though I was close to bursting John handed me a generous portion of his golden, crispy and thick chips on arrival.

They were superb.

"There is no special formula," he told me. "You just need to give the customer what they want and that is the best chips I can make."

Upon leaving my new favourite chip shop in Times Territory, with my stomach full of deep fat-fried potato, I had been on a journey.

My faith restored.

The good old "chippy" still exists.

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