A Birmingham man who purchased his beloved local chip shop to preserve its legacy fears he may be forced to close after 80 years due to skyrocketing costs. Ian Simmonds took over the legendary Bedders on Coventry Road in Small Heath in 2022, becoming only the third owner since it opened in 1946. He reports that costs have 'pretty much doubled' since he took charge and that this year could be the last unless relief arrives.
Soaring Costs Threaten Legacy
Ian told BirminghamLive: 'Things are as hard as ever. It's a fighting battle every single day. The cost of fish is ridiculous. Since I started it's more or less doubled in price. It's that bad.' He added: 'Everything... it's just everything. We're coping but I worry it's going to get to the point that we can't cope any more. And I don't think that's far off to be honest. If prices of fish keep going up like predicted then we are in massive trouble.'
Bedders was opened by Doris and Billy Bedder just after the Second World War and has become a local institution. 'To the general Joe Public the history is important, but the powers that be don't seem to get it. It doesn't bother them,' Ian said.
Industry-Wide Struggles
Last week, Birmingham's oldest Michelin Star restaurant closed after 32 years, with Simpsons owner Andreas Antona calling for VAT cuts before an 'avalanche' of closures. Ian echoed this: 'There are things that the government could do. I know they need every penny they can get, but a VAT cut would help massively. None of that seems to be forthcoming, unfortunately. It just doesn't help.'
He also noted that customers are feeling the pinch. 'At some point I know if I keep putting prices up they're going to vote with their feet,' Ian said. 'We're maxed out as it is. Footfall has already dropped off massively. A reduction at VAT, in line with Europe would help. We'd have a bit of relief.'
Currently, fish and chips at Bedders costs £10, and a dine-in meal with fish, chips, bread, peas or gravy, and a drink is £14.50. 'I'm looking to adjust that,' Ian said. 'I'm having to make little tweaks, bringing the cost of fish and chips down slightly but rising the price of the other things in the package.'
Uncertain Future
Ian highlighted the uncertainty surrounding ingredient costs. Bedders uses fresh fish, which has risen in price, with frozen 'not far off' in cost too. The chippy used to buy potatoes on a contract with a guaranteed price, but now changes are necessary for survival. 'Next season I will have to just wing it and buy as I go just to reduce costs,' Ian explained. 'But if potato prices go up at the end of the year then I'll be in the s*** again. It's just a constant battle.'
He added: 'They've reduced the quotas of fish which I understand, overfishing is unsustainable. But Europe can carry on fishing in our waters for the next 12 or so years. It's a battle. Then there's the war. There's nothing we can do about that but when situations like this are happening, a bit of support here and there would be a massive help. But it doesn't feel like that's forthcoming at the moment. I don't want to be defeatist, but the way it's going I can only see one outcome.'
Last week, top chef Tom Kerridge led calls for a VAT reduction as part of the 'VAT's the problem' campaign. 'If Tom Kerridge, a multi-millionaire, is campaigning for it,' Ian said, 'if he's struggling, what does it say for the rest of us?'
