A new fish and chip shop in Seascale completed its renovation after being held up due to demand.

Salt Fish and Chips of Seascale opened in the summer and after a popular start held up the renovation work they have finally completed it.

Ben Seed head fryer said: “We opened our takeaway on July 7 and intended to open the restaurant/bistro two weeks later.

“This had to be delayed because the takeaway was so busy. We had queues of around 40 people waiting just for takeaway.

“After the Summer and when things calmed down, I was able to finish the renovations that were required for the restaurant.”

Not originally from Cumbria Ben now resides in Gosforth with his wife and 2 children.

But food has always been his passion saying: “I’m originally from a town in Lancashire called Longridge which is surrounded by dairies and butchers, so always I’ve always loved food.”

The idea for the business came while in Seascale and saw what is now Salt Fish and Chips, Ben explained: “The idea came about because I loved the building. It was seriously dilapidated and does still need work but I love the ornate wooden features on the outside and the features inside.

“I also thought Seascale deserved more amenities. A fish and chip shop seemed like a good business idea given the local community and tourism, but I wanted to do the restaurant/bistro to showcase Cumbrian suppliers and the high-welfare foods we have available.”

While the traditional fish and chips have brought in the customers with rave reviews the new Bistro-style restaurant is looking to combine the takeaway with restaurant dishes under the experienced Jamie Watson.

“The restaurant is “Bistro-style” with both restaurant dishes and Fish and Chip shop dishes. Our Chef, Jamie Watson. Is an extremely skilled chef with over 20 years experience.

Salt Fish and Chips is also bringing a true community feel too as it looks to use local suppliers with most of its produce, even the hand soap, coming from within the county.

“We are very keen to promote high ethics and animal welfare within our dishes. We also promote working with local suppliers where you can see a lot of them on the back page of our menu.” Added Ben.

This is true for a lot of the renovation work that has been carried out by Ben, when not busy behind the fryer.

“Finally, most of the renovations of the building were done by myself. We’ve brought some of the original elements of the building out including red brick walls, cast iron pillar, chunky wooden beams and wooden floor.

“A lot of our furniture is reclaimed with particular note to our bench seating which myself and my wife removed from an old hotel in Hawick, Scotland.”