Since opening its first shop in 2011, The Cod’s Scallops has redefined what it means to be a traditional fish and chip shop. Founded by Chef and Restauranteur John Molnar, the concept was simple but ambitious: deliver premium-quality fish and chips, using the freshest possible produce, cooked to order, and served in a traditional, family-friendly environment.
Now with four locations across the Midlands and a slew of national accolades including Best Newcomer in 2016, multiple Top 50 Fry Awards, and the prestigious Takeaway of the Year 2020, The Cod’s Scallops has grown into a small but mighty chain with a big reputation.
John set out to build something truly special, combining the humble heritage of the British chippie with a bold culinary twist. With over 20 species of fish and shellfish available daily, including cod, haddock, plaice, Cornish sole, oysters and mackerel, the offering is as diverse as it is delicious. Whether baked or battered, everything is cooked fresh to order.
“As our customers evolved, so did we,” John explains. “People still want that guilty-pleasure fish and chips, but more and more they’re looking for healthier or more varied options like baked fish with a seasonal salad, for example. We wanted to make that just as easy and quick to serve as the traditional dish but equally as delicious.”
But this evolution extends beyond the fish. The salad range is anything but ordinary, featuring options like preserved lemon couscous, potato salad with gherkins and capers, and Asian slaw. Everything is designed to pair beautifully with fish and is served quickly and consistently. They even make their own homemade pies with diced beef, root vegetables, shortcrust pastry, thickened with a rich gravy, just as John remembers from his childhood. Taking their venture to the next level, The Cod’s Scallops has even collaborated with a Nottingham Brewery to create their very own ‘Scale Ale’ – a light, citrusy beer brewed specifically to pair with fish and chips.
One of John’s ultimate visions? “I wanted people to be able to walk into a chippie, order their fish and chips, and while they’re waiting, enjoy a few oysters a glass of Chablis, or even a slice of bread with whitebait and tartar sauce – and that’s exactly what they do!”
When it came to sourcing the right batter, John left nothing to chance. He blind taste-tested products from all the market leaders and when it came down to it, Middleton Foods came out on top. “We were looking for flavour, crispness, and a thin, light batter. Middleton’s ticked every box. Once we found them, we never looked back,” he says.
John credits a pivotal conversation with the late Peter Hill of Middleton Foods for encouraging him to enter Fish & Chip Shop of the Year – an encounter that sparked a lasting relationship and innovation journey. From there, The Cod’s Scallops and Middleton Foods have worked together to create a bespoke batter tailored to The Cod’s Scallops’ exact specifications, a rich, beefy gravy, reminiscent of Sunday roasts from John’s youth and a signature curry sauce that’s spicy but balanced, perfected over multiple tastings and refinements.
With multiple sites across the region, consistency is key and as Middleton Foods can manufacture The Cod’s Scallops’ bespoke recipes at scale, the relationship works perfectly. It ensures that every customer has the same great experience, regardless of location. John goes on to say, “the results speak for themselves. So many people compliment the curry sauce now, it’s amazing. But that’s down to Middleton Foods helping us get it right. We’ve never had an issue. We’re 14 – 15 years in now, and their products are still as consistent as day one. That’s all you can ask for.”
John’s final word? “If you’re buying the best quality fish, treat it with respect, coat it with the perfect batter or serve it with a well-crafted sauce, then there’s nothing better. Fish and chips can truly be world class, and Middleton Foods has helped us every step of the way.”
