Award-winning chippy the Cod's Scallops is expanding with a third takeaway and restaurant set to open in Nottinghamshire.
The UK's number one chip shop already has branches in Mansfield Road, Carrington, and Bramcote Lane, Wollaton, as well as Long Eaton, Derbyshire, and Market Harborough, Leicestershire.
Very shortly, the first outside the East Midlands, will open its doors in Harborne near Birmingham.
Now it has announced it will be opening at the new retail park development, off Wilford Lane, in West Bridgford.
The Cod's Scallops will join Lidl, Starbucks and Dunkin' Donuts at the £20m venture. A gym, veterinary practice and tanning salon are also planned at the site. Work is now well underway.
John Molnar, founder of the family-run business, said he expected to get the keys to the new-build next February-March.
"I'd expect a summer opening. It is exciting. People can expect the UK's best fish and chips and much more, such as some nice oysters, Norfolk seafood and the best of today's catch.
"It will be licensed so you can have a nice glass of fizz or wine.
"It will be a similar size to the one in Mansfield Road with eat in and takeaway."
As well as the standard cod and haddock, the Cod's Scallops offers more than 20 species of fish, which can be battered or baked for a healthier meal.
Salmon, sea bass, hake, monkfish and mackerel are on the menu. Shellfish lovers can dive into whelks, crab, mussels and if they're feeling extravagant, lobster.
It's not just fish though. Homemade pies, sausages, battered black pudding and halloumi are amongst the alternatives.
Chips are fried in beef dripping on Mondays but the rest of the week the fryers are filled with vegetable oil, making them veggie and vegan-friendly.
Other vegan options include a bean and onion pie or samosas and chick pea curry from Momma Bains, the sideline of Nottingham's two Michelin star restaurateur Sat Bains and his mum Tarsem.
And there's often something different to look forward to when it comes to special occasions: Brussels sprouts at Christmas, haggis fritters for Burns Night and battered Creme Eggs at Easter.
