Fish and chips are half price when Chips Ahoy celebrates National Chip Week from today until next Monday.
Everyone who takes one of the vouchers printed below to the chippie in Little London, Spalding, can receive the special offer during this week that recognises the transformative effect of frying on the humble spud.
Peter Donger has been running Chips Ahoy for just ten months, a first business for the 32-year-old who has spent a career in the food industry.
He says his brother Ian tipped him off that the business opportunity was coming up and now they are both in the chip business – Ian runs the Pinchbeck Friar.
Peter said: “It was an established business. It’s my first time of being my own boss, so I wanted something up and running and this is ideal.”
Peter has taken on a popular chippie that enjoys 80 per cent repeat custom, thanks to the traditional fish and chips, as well as burgers, sausages, fish cakes, pies, ribs and chicken that are sold at Chips Ahoy.
If Peter finds frying slightly repetitive after his previous work, he says there are compensations.
Peter says: “It’s a nice location and there are lots of friendly people who come in so you can take your mind off the frying while you are talking to customers.”
The chippie is open on Monday from 4-8pm; Tuesday, Wednesday and Thursday from 11am to 2pm and 4-8pm; Thursday from 11am to 8.30pm; and Saturday from 11am to 8pm.