For Will Beck, this year has been one of those times when everything seems to happen at once. A newborn. The construction of a restaurant is almost finished.
Yarm Road Fish and Chips, the Stockton-on-Tees takeaway that currently holds the title of Fish & Chip Takeaway of the Year, has a staff that is quietly growing behind the scenes. Life hasn’t slowed down after about a third of the reign. It’s tightened, if anything.
| Detail | Information |
|---|---|
| Business Name | Yarm Road Fish And Chips |
| Owner | Will Beck |
| Location | Stockton-on-Tees, North East England |
| Industry Experience | Over 20 years |
| Current Title Held | Fish & Chip Takeaway of the Year (National Fish & Chip Awards) |
| Awarding Body | National Fish & Chip Awards |
| Team Size | Growing to 13 staff members |
| New Venture | Sit-down restaurant (40–45 covers) |
| Shopfitters | Elite Shopfitters (Dave and team) |
| Signature Items | Crispy battered fish, homemade fish cakes, pies (new) |
| Menu Expansion | Starters, desserts, pies, planned specials (saithe, hake) |
| Family Update | Welcomed daughter Annabel-Jane |
| Wife’s Profession | NHS worker |
Six weeks ago, Annabel-Jane arrived. Will talks about her with the kind of slightly stunned warmth that new fathers frequently have, the kind that implies he’s still figuring out how someone so small can completely upend a life. His wife, Jess, works for the NHS, and the maternity leave has given them some breathing room. However, “breathing room” is a generous term for a household where a new baby and a restaurant launch coincide. She’s dozing off. She is consuming food. She is growing quickly. They figure out the rest as it happens.
The restaurant is now practically the only focus on the business side. Will seems to have been getting ready for this step for years without explicitly stating it. The head count is approaching 13, which he says is appropriate for where they want to be.
Two new employees have joined, and another is on the way. Growth has been slow and intentional. Teach them. Engage them in the local rhythm. Before the doors open, make sure they are aware of the standards. It’s the kind of patience that appears in the food but doesn’t typically make headlines.
Contrary to popular belief, the build itself has gone without a hitch. Will gave Elite Shopfitters another call because, according to Will, Dave and his crew completed the initial takeout approximately eight years ago, and it still appears brand new. That particular detail is telling. The fact that an eight-year-old fit-out is still functional is a silent endorsement in a business where storefronts deteriorate quickly. Even he was taken aback by the capacity of the new frying range that was installed a few months ago. The kitchen seems to be getting ready for a busier life as you pass it.
The National Fish & Chip Awards 2026, a sort of unofficial dress rehearsal, were held at the new restaurant on Monday. By all accounts, everything went smoothly. Will believes the opening will take place in a week or two. There will be 40 to 45 seats available, which is about as many as the site can accommodate. Along the way, he has relied on operators like Caroline Murphy at The Wetherby Whaler and Graham Kennedy at Bells, who have generously offered advice on the unglamorous but crucial topics of systems, flow, and how to maintain a takeaway business while a nearby restaurant fills up.
At last, the menu is expanding. Pies are being delivered for the first time with a serious oven. Desserts and starters are also minor additions on paper that completely alter a space’s atmosphere. Will is adamant about mastering the fundamentals first, but specials—like Norwegian saithe or hake—may eventually follow. He is relieved to see that fish prices have not increased as sharply as anticipated. By design, margins remain narrow. He’s discovered that if quality truly appears on the plate, customers are willing to pay a little bit more for it.
He claims that the takeaway now practically runs itself. That’s what the team is saying. After the restaurant finds its own rhythm, he hopes to expand into the larger industry by inviting other business owners, exchanging ideas, and picking up tips from those who are doing things differently. It’s difficult to ignore how much of his thoughts are located outside of his own four walls. That ambition is subtly impressive for a chippy on a road that most people ignore.
