As one turned off Bunwell Street into Greenways, it stood just on the
corner. Bunwell Chippie: architecturally uninviting, but
serving fish and chips that brought the customers in from miles
around. The brainchild of Ernie James it operated to a strict
On arrival an order had to be placed after which one propped up the
counter ,or retired to the seats provided to wait an indeterminate time for the
fish to be cooked. On a Saturday night the wait could be
The locals understood this and came prepared. It was a social
centre. News was passed and banter exchanged. For those
of more studious mind Ernie arranged for the 'Pink-un' to be
delivered on Saturday nights so that those waiting could check their pools
as well as follow the fortunes of the Canaries that day.
The fish, delivered directly from Lowestoft that day,
was always worth the waiting. Ernie personally ensured that
the batter attained exactly the right degree of colour and crispness.
There were never any complaints. Chipping the potatoes to an even size
could be safely delegated to his brother Walter.
Go into any shop or restaurant today and you will see the walls papered with
Quality Assurance, Investor in People, Health and Safety and Mission Statements all promising to deliver the very highest in quality and
Ernie's management style anticipated all these modern trends. He published
his Quality Statement in rhyme on a board hung over the fish fryer. It
said all you needed to know about his fish and chips. His family
very wisely had one of the verses engraved on his stone .