Founded by an award winning chef. Below is an interview with our owner, Mick, as featured in The Hunts Post in 2018.
Nothing beats bringing home a bag of fish and chips after a long week at work. St Neots seafood fans can tuck into this much-loved British fare from Cox's At The Lighthouse in Kester Way, Loves Farm.
We caught up with Mick Cox, award winning fish fryer of 30 years to pick his brains about sustainability, his passion for the craft, and how this humble foodstuff contributed to the war effort.
What made you want to open a shop in St Neots?
I sold my last shop in 2016 in Letchworth Garden City, which was voted in the Top 10 in Seafish's fish and chip shop of the year competition, and had a couple of years off while I planned my next venture.
I wanted to do something different, but when I stumbled on Loves Farm, I found an empty unit ideal for a fish and chip shop. It has plenty of parking, it's next to the train station - great for commuters wanting to grab a bite to eat on the way home - and easily accessible to St Neots and surrounding areas.
Customers are increasingly worried about sustainability and the origin of their food.
In November of 2015 I had a fantastic opportunity to go out on a long-liner fishing boat, and with programs such as Blue Planet highlighting plastic pollution, I said to myself if I open another shop, sustainability and recycling must play a part.
Wherever possible we will use line-caught MSC-certified fish from the beautiful clear clean waters of Norway and Iceland. Our potatoes come from Lincolnshire, and our vegetable cooking oil is supplied by a company who aren't cutting down forests and are actively re-planting trees.
We our plastic free; our containers are biodegradable, our forks are wood, and our straws are paper.
What makes a perfect fish and chip supper?
You need to start with top quality ingredients, your frying oil needs to be the correct temperature, and your batter needs to be cold and whisked well to get air into it.
You are then ready to fry with pride, passion and love. We say "if it doesn't make you proud, don't serve it to the crowd!"
Do you cater for people with special dietary requirements?
Here at Cox's at the Lighthouse we offer a gluten-free menu every evening for coeliacs, including a special batter made with rice flour. We also have a range of vegetarian options, including pies, garlic mushrooms and bean burgers. There's something for all the family.
Why is it still such a popular takeaway option?
Fish and chips has always been a great family treat, and can be enjoyed as part of a balanced diet. The cod itself is very nutritious, and a portion provides Vitamin C, Vitamins B6 and B12, some iron, zinc and calcium, as well as iodine, omega 3 fatty acid and some important dietary fibre. It's also good value. If you go a supermarket fish counter, you'll appreciate the price of the raw materials we use.
What is the future for this much-loved British dish?
At the minute, fish and potato prices are very high. Many shops will struggle, and I couldn't have opened at a harder time. During the second world war, fish and chips weren't rationed as Mr Churchill thought it would be bad for morale.
It's part of British tradition and I don't think it's going anywhere anytime soon. I believe people will travel for great quality, and I'm hoping the people of St Neots love our food, our attention to detail, and our friendly service.