We are getting ready in Davy’s Fish and Chip Shop for one of the busiest days of the year, Good Friday. Potatoes are being washed and peeled in our original ‘rumbling’ machine, batter is being mixed using our secret recipe that uses local ale, and masses of boxes of fish are being prepared.
It’s going to be a busy day!
Eating fish on Good Friday is a tradition that comes from the Roman Catholic custom of not eating ‘warm blooded flesh’ on this day, and is one of the few practices from this time that is still upheld in a lot of homes in the North East.
During the early 1900s, when our Pit Village is set, the popularity of visiting the local chippy for Good Friday fish became more prevalent as the number of the fish and chip shops,as we know them now, grew. Before, this tasty treat would have been sold out of someone’s front room that had been converted into a kitchen or by a street vendor.
As more towns and villages acquired a shop that prepared and sold this national dish, it became more accepted to have this as a family meal, whereas before a ready-made meal to take home to eat would have been unheard of.
So if you’re visiting on Good Friday, come down to Davy’s and enjoy this institution with the most traditionally made and, in our opinion, the best fish and chips in the North East!