'I tried the award-winning fish and chip shop in Stockport and one item was something else'

It’s Thursday lunchtime and Woodley precinct is buzzing. The sun has snuck its way into the main square, and customers sit outside the cafes basking in its warmth.

The benches dotted around the quad are occupied too, with people making the most of their lunch hour and the autumnal weather. Looking out onto this as it unfolds is Taylors, the much-loved fish and chip shop that’s recently found itself up for a major award.

Just last week, the Stockport chippy was shortlisted among the 40 best fish and chip shops in the UK. And it could go on to be crowned the very best in the land.

READ MORE: The 'excellent' Greater Manchester fish and chip shop officially named as one of best in UK

Named among the finalists in the takeaway category at what is considered to be the Oscars of the fish frying world, this isn’t the first time Taylors has caught the attention of the Federation of Fish Fryers. Last year, Jamie Toland, who started working at the chippy as a 14-year-old, was crowned Employee of the Year at the 2024 ceremony.

So it’s clear that this place is certainly on the radar of those who have sampled a battered cod or two. But, it’s not just the esteemed fish fryers they’re impressing.

If you’ve ever picked up your chippy tea from here on a Friday night, you’ll know this place is special.

Just as the precinct bustles with life, so too does the chippy. Walking in there’s an organised chaos about the place.

A queue snakes down the centre of the restaurant, as everyone from mums with buggies and children in tow to old friends put in their order.

Scanning the space, the booths are packed out, as regulars slather butter across their fish butties and drench huge servings of chips with vinegar. Families huddle around sharing portions of cod and chips, the steam from the flaky casing slowly rising above the table.

There’s a rhythm to proceedings here. Orders for takeaway are shouted out, the thump of the fridge door closing as cans of Dandelion and Burdock and Tango Berry are pulled out, and a general hum of upbeat conversation fills the space.

They’ve been doing this a while though. There's a long history of fish fanaticism stretching back to the 1920s when fish and chips were cooked on a coal range and wrapped in newspapers.

1966 was a good year for the beautiful game and the residents of Hattersley where Taylors first landed. It eventually put down roots in Woodley with Anne and Bob at the helm.

They’re big on ingredients here too, using only the best sustainably caught fish frozen at sea, or fresh pies made in-house. Which brings me to the menu.

Like any chippy worth its salt, there’s a bit of everything here. You can have a freshly fried cod (£5.50), haddock (£6) or scampi (£4.50) as well as fish cakes (£2.50) and a fish finger sandwich (£3.50) alongside a small, large or regular portion of chips.

I’m always confident in chip shops that go all out on the curry sauce and gravy. Here they’ve got traditional curry sauce and Irish Curry (both £1.80), plus minced beef gravy (£2).

But there’s extras too. Mac & Cheese Croquettes (three for £2) sound appealing if not a bit indulgent for a Tuesday lunchtime. Pies (from £2.70) sound like they would be worth a try too, like the chicken balti, cheese and onion and steak and kidney, but the lunch special for £10.50 reels me in.

For just over a tenner I’m served up cod and regular chips with a side of tartar sauce, plus a side of mushy peas, two slices of bread and butter and a can of fizz of my choice - it’s Dandelion and Burdock on this occasion.

I’ve become accustomed to stuffing my face from the comfort of my car in recent years, using a paper fork to flake away at the battered fish, or grabbing a great wedge of chips in my fist and dunking it into curry sauce or gravy. It’s not a pretty sight.

Today is a treat. I plonk myself on a seat alongside the back wall on one of the deep blue banquet tables, positioning myself in the perfect people watching spot. It is served up within less than five minutes, piping hot and beautifully presented.

For me, the fish is perfectly sized with just the right amount of batter encasing it. Pulling it apart with my fork the unmistakable smell of freshly fried fish hits instantly. To taste, it's light, delicate and cooked just right.

The chips look a little on the anaemic side but are in fact soft and with a nice crisp to them. A little longer in the fryer would have given them that golden hue but I don’t mark it down too much. Mixing things up I carefully stack the fish and chips between two pieces of white bread and dip it into the tartare - again a great way to appreciate the ingredients being showcased.

The mushy peas though. They’re something else. I crinkle my face at the saltiness, it’s sublime and these will become a regular order of mine. We all know what Dandelion and Burdock tastes like but it just works with a chippy tea and is one of the few times I feel like I absolutely need it to round off the occasion.

Seeing off the rest of the food on my plate and making my way to leave, a portion of chips and gravy are ordered for those back at the office. The girl serving me flashes me a knowing look - she knows this place leaves you wanting more.