A dish that, having been brought together around 1860 by Joseph Malin. Although Mr Malin opened his store on Old Ford Road, Bow, London, he moved from there in the 1970’s to make room for houses to be built in the east end of London. It was the late Samuel Isaacs who formed the first actual restaurants of note and expanded his empire across London and the south coast. One address, holds a special place in the fish and chip hall of fame...1 Marine Parade, Brighton. Pictured in many seaside postcards, this restaurant that sits opposite the Brighton Pier, has served fish and chips to eat in or to be enjoyed along the promenade for over a century.  Now owned and run by Yorkshire’s son of the modern day “Chippie”, Harry Ramsden, this restaurant has served British Fish and Chips to almost every class of person. Even though Mr Ramsden started his business in Guisley, West Yorkshire, (circ.1928) the business has become as much a statement of this embolic dish as it was for the troops during WWII.  In fact, to maintain a strong morale amongst the British population and also those brave soldiers fighting across the shores of Europe, Winston Churchill had ensured the dish was not part of the rationing at home, whilst also providing Fish and Chips to the troops to boost morale. It is also believed that the code “Fish” and then the word “chips” was used as a signal between troops at checkpoints for identification. Any hesitation or poor pronunciation, would mean instant refusal of passage (in a wartime zone, that meant certain death)!  So, as you can see, the dish that originally found its way to into British culture back in the 16th century as a fried fish coated in flour, by nomadic Jewish immigrants from Spain, via Holland; the Chips being introduced to Britain by the fleeing French Protestant refugees in the 17th century, who settled in the London area; this marriage of these two components came together in London and up in Mossley, Lancashire, served out of wooden huts or on carts as street food and has definitely cemented itself as British food at its very best. At its peak 35k stores were spread across Britain with only about 10k remaining now...it’s an institution that needs support to survive. With the difficulties of the pandemic effecting most food businesses, Fish and Chip shops are having to adapt rapidly. Even the record breaking Harry Ramsden, who in 1952 served 10,000 portions of Fish and Chips in a single day, earning a rightful place in the Guinness book of records, has has to adapt by selling frozen boxed meals in supermarkets.   At a time when the heritage of food and cultural identity has become extremely important, we can thank the refugees of the 16th and 17th century for their contributions to an all-time classic, quintessentially British Street Food dish! From the humble introduction of Pescado Frito (the Jewish dish of flour coated fried fish) we can continue to enjoy this symbol of true British culture in the modernised newspaper looking paper wrappers or compostable boxes. Celebrating the  fusion of cultures can also now be seen in world cuisines having adaptations of the fish and chip dinner, with their own twist. From Indian Pakora battered fish and Masala chips to Korean noodles with Tempura fish and fried potato cubes; this is truly a dish that has brought communities together through the years and will continue to do so for many more to come.