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A former Michelin-starred chef has reopened a well-known chippy as part of his Salt and Malt restaurant and takeaway chain

Few foods are as quintessentially British as fish and chips. From seaside holidays to Friday night takeaways, the humble dish has become a much-loved part of life in the UK.

But the classic pairing of crispy battered fish and golden chips is actually more than a century old. Fried fish and potatoes were eaten separately before the two came together in the late 19th century, with English Heritage dating the combination to towards the end of the 1800s.

It wasn’t long before fish and chips became synonymous with a day at the seaside. This is where Reach’s reporter Mark David Taylor went to visit one iconic seaside for a day trip and to try some fish and chips.

Former Michelin-starred chef Josh Eggleton took over the much-loved seafront chippy after more than 20 years in business, transforming it into one of his Salt & Malt restaurant and takeaway outlets within just a few weeks.

And it appears to have struck a chord with locals straight away – by 6pm on the glorious summer Saturday of Mark’s visit, there was already a queue for tables inside the Weston-super-Mare restaurant, with an even lengthier one snaking outside for takeaways.

Boasting blue-tiled frontage, black and white ‘chessboard’ floor tiles and ribbed glass partitions between booths, this gleaming new Salt and Malt bears a striking resemblance to existing branches, giving the impression that Eggleton is eyeing up further seaside locations. And rightly so, as this upmarket fish and chip concept is absolutely crying out for wider expansion, reports Wales Online.

Featuring sustainably sourced North Atlantic fish, gluten-free chips and daily specials – on this occasion, Cornish Mounts Bay sardines with toasted sourdough, salad and pickles – it’s undeniably a ‘posh’ chippy, yet Eggleton has been mindful not to price out everyday seaside visitors.

Takeaway prices remain reasonably competitive with most seafront chippies – small cod and chips is £12.50, battered sausages are £2.40 and the kids’ meals are £7, chips in a cone at £2 and a large chip box for £5.60.

Inside the restaurant, prices are naturally higher, with battered haddock and chips with buttered crushed garden peas coming in at £19, and a homemade fishcake with cod, haddock, lemon, dill and parsley priced at £14.50.

The children’s menu (for ages 16 and under) in the restaurant is a reasonable £7.50, offering battered fish, sausage, chicken chunks, scampi and halloumi, all served with chips and a choice of peas, baked beans, carrots or cucumber.

Yet it’s the inventive touches and alternatives that sets Salt and Malt apart from your typical seaside chippy.

Alongside gluten-free batter as standard, diners can opt to have their cod or haddock baked in garlic butter rather than battered – perhaps the healthier choice for those craving a ‘beach body’ this summer.

For those less concerned about such matters, free chip refills are also on offer, though the portions are hearty enough that you may not need them.

Mark and his plus one sampled the cod and chips (£18) and the curried cod burger (£16.50), and neither disappointed. The cod was wrapped in crisp, golden batter, with large, moist and succulent flakes of fish inside, accompanied by a generous serving of buttery crushed peas.

Granted, £18 is above average for fish and chips, but this was a superb rendition of the great British seaside staple and well worth every penny. Nestled in a soft brioche bun, the curried cod burger featured a generous portion of lightly battered fish with a subtle curry sauce flavour, accompanied by tartare sauce, coleslaw and pickled red cabbage.

The chips were perfectly cooked – crispy on the outside, fluffy within, and completely grease-free.

Essentially, the dish brought together all the finest elements of a traditional seaside chippy – fish and chips, a bread roll, curry sauce and classic burger toppings – and the combination was nothing short of brilliant. If summed up in just two words, they’d be “top drawer”.

Traditional chippy favourites paired with stunning coastal views – what more could anyone ask for?

THE EERIE last words of Deadliest Catch star Todd Meadows to his children have been revealed in the season 22 finale.

Meadows, 25, was killed when he fell overboard while he and his crew mates were filming this latest series which ended on The Discovery Channel on Friday.

The rookie deckhand fell off the Aleutian Lady in a fishing accident on The Bering Sea and died from downing with possible hypothermia on February 25, 2026.

In the final episode of Season 22, a touching segment showed before and after his death, and captured his final conversation with his children just moments before the accident.

In a FaceTime call, he told his three children, all under five, that he was “being safe” and promised a fishing trip when he saw them again.

“I hope you’re being safe,” his daughter said on the call.

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“If you’re not being safe, you better be safe.”

“Oh, I’m being safe,” he told her.

He promised his son a salmon fishing trip when he returned, telling producers on-camera that it was a “heart-wrencher” to leave his children at home for long stretches.

“It’s been one of my dreams and goals to make it up here,” he said, speaking of joining the crew for the season.

“That’s why I’m up here to make it and to try to support my family.”

Another part of the season finale captured the chaos surrounding the moment he fell overboard, without the actual fall or subsequent actions being shown on camera.

Captain Rick, who announced Meadows’ death, is filmed manning the vessel and asking “Everybody OK?” before the crew say that a man has gone overboard.

As he turns the boat and instructs them to ready the ring and crane, he tells the crew: “I got my eye on him.”

They successfully got Meadows out of the frigid sea and the Captain instructed them to perform CPR.

“Come on, man, come on, someone go get the AUD right now,” he says off camera with him tearfully telling the crew to “keep pumping” before a producer says, “He’s gone, Rick.”

A statement on screen read: “On February 25th, 2026, deckhand Todd Meadows went overboard.

“After six minutes and twenty-six seconds in the water, he was recovered unresponsive.”

The episode then showed the aftermath of his death and its impact on the crew.

It ends with a cut back to Meadows as he prepares food in the kitchen and answers a producer’s question about what he would want to say to his children.

“Work towards your dreams and goals, don’t let anything slow you down. If you put your mind to it, you can do anything.

“Just want my kids to know I want them to work hard and be successful in life.”

Weeks before his fall, Meadows suffered a serious head injury onboard and was sent home on medical leave before being cleared again for work on September 18.

His week of medical leave saw him go back to his family while nursing his concussion which would tragically be the last time he saw them.

“The last photo I got of him was when he was building a fire. He was listening to music in the moment and was so happy,” his mom Angela said at the time.

“That’s how I want to remember him.”