Behind the Scenes: in pictures

'I started in the fish and chips business in the 1950s, when I was 11 years old' says Poppies owner Pat 'Pops' Newland. 'I’d retired, but then this site near Spitalfields came up. I’d always said that I’d love to run my own fish and chip shop. And after all those years I knew exactly how I’d have it...' Photograph: Michael Thomas Jones

'When I was a handsome young man I spent a lot of time in the rock ‘n’ roll clubs,' says Pops. 'I’m a big collector of British memorabilia. and the shop has a nostalgic, 50s theme. Everything in here is something I’ve picked up over the years, or a piece a customer has brought in for me to put up.' Photograph: Michael Thomas Jones

'Although I don’t do the long hours I used to, I work in Poppies seven days a week,' says Pops. 'I’m sure the place would run just fine without me, but I see myself as part of the team, not the boss. For me, respect and love gets things done.' Photograph: Michael Thomas Jones

'I encourage everyone to love and look after the place. On a busy night it’s really rocking, but then if a group of older ladies comes in on a lunchtime, I’ll put on the war songs for them.' says Pops - pictured here with the senior fish-fryer Ali Bozkurt. Photograph: Michael Thomas Jones

'Fish and chips isn’t rocket science; you can’t put something bad into a pan and expect to get something good to come out.' adds Pops. 'Frozen fish is the norm in traditional shops, but I didn’t want to do that in my own place – it might cost a little more, but it’s worth it.' Photograph: Michael Thomas Jones

'Our supplier at Billingsgate is fourth generation, and I’ve known him for years, but it’s the same with all our suppliers.' says Pat. Photograph: Michael Thomas Jones

'I’ve learned a lot along the way,' says Pat, 'and the most important thing is not to cut corners.' Senior fryer Ali is seen here prepping the catch. Photograph: Michael Thomas Jones

Pops is proud of his product: 'This year we won an award in the National Fish and Chip Awards, which was incredible, it’s recognition of all the hard work and enthusiasm that goes into it.' Photograph: Michael Thomas Jones

'A year ago we opened a site in Camden, and that’s going really well too – we even have live music on Friday and Saturday nights, says Pat. 'I like to think that the harshness of life is taken away when customers walk through the door.' Photograph: Michael Thomas Jones