Pat ‘Pop’ Newland began his fish and chip career in Phil’s on the Roman Road aged 11, where he cut the newspaper and was paid half a crown a week. Growing up just after the war, and working all his life in the business, Pop believed that he could launch the best fish and chip shop in London. He opened his Spitalfields restaurant in 2011 serving the best fish from Billingsgate, the fluffiest chips and favourites like jellied eels; it won a gong this year for the Best Independent Fish And Chip Restaurant in the UK. As second branch Poppies Camden reaches its first birthday this weekend, there’s a whole host of free live music going on, including swing band The Goosebumps on Friday, and jazz outfit Dom Pipkin and the Ikos on Saturday. More details here.
When were you happiest?
When I opened Poppies in Camden, it was such a proud achievement; and to open in such an iconic part of town was really wonderful.
Where would you like to live?
As close to my restaurant as possible in Hawley Crescent.
What is your favourite sound or smell?
As an East End boy, the Bow Bells ringing, of course.
What is your greatest life achievement?
Poppies – and my family.
What is the most important lesson life has taught you?
Patience, I’m of a manic nature. I can rush into things – but when I let go, it works out.
What is your earliest north London memory?
Going to the Arsenal years ago when I was a boy. I imagine it’s so many people’s earliest memory.
What is your guilty pleasure?
Collecting memorabilia. I have hundreds of bits and pieces and spend so much time in the market and in shops scouring for bits and bobs. The restaurants are covered in all of my own collections.
Where do you hang out?
Memorabilia shops and wandering around the market.
What has your career taught you?
Never to give up – it will come right with graft and perseverance.
What did you do today?
Cleaned the road outside the restaurant, helped with deliveries and had a cup of tea and a chat with my staff.
What is your favourite dish and why?
Fish and chips! If you took all the food in the world away I would insist you left cod and chips.
