Charlie's was purpose built as a fish and chip shop in 1931. In this special video report, we go behind the scenes to learn some of the tricks of the trade. How do you cut up enough chips for a busy Friday night? How far does the cellar under the shop extend beneath the Triangle pavement? And how do you lift 37 kilos of chips from cellar to shop, ready for frying? We learn the answers to all these questions and plenty more besides in this 13-minute video exclusive.

Our thanks go to all involved in this production, especially Lee and Bev Nicholson and everyone at Charlie's, Catherine Wright for presenting and Milly Phillips for editing.